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Recipe by:

Sara Crocker

Healthy Sweet and Sour Chicken with Pineapple

A nostalgic recipe that captures the essence of takeout sweet and sour chicken, made healthier and fresher at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup fresh pineapple, diced
  • 1 red bell pepper, chopped into large pieces
  • 1 green bell pepper, chopped into large pieces
  • 1 medium onion, diced
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 Tbsp. soy sauce
  • ¼ cup cornstarch for coating the chicken
  • 2 Tbsp. vegetable oil for frying
  • Salt & pepper to taste

Equipment

  • 1 Cast-iron skillet for frying chicken

Method
 

  1. Start by seasoning the chicken pieces with salt and pepper. I usually let it rest for about 15 minutes to allow the seasoning to permeate.
  2. In a bowl, toss the chicken in cornstarch until fully coated. This step is crucial for achieving a delightful crunch.
  3. Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Carefully add the coated chicken pieces and fry until golden and crispy, around 5-7 minutes.
  4. Remove the chicken and set it aside. In the same skillet, sauté the chopped onions and bell peppers for about 3-4 minutes until tender.
  5. In a bowl, whisk together ketchup, apple cider vinegar, brown sugar, and soy sauce. Pour into the skillet and let it thicken slightly.
  6. Add the fried chicken and fresh pineapple into the sauce. Stir to combine and let it simmer for another 2 minutes.
  7. Serve hot, alongside steamed rice or quinoa, garnished with sesame seeds or chopped scallions, if desired.

Notes

This recipe uses fresh pineapple for the best flavor. Enjoy delicious leftovers that taste even better the next day!