Chicken Breast with Pineapple in Sweet and Sour Sauce: An Easy and Delicious Dinner

There’s something comforting about a homemade sweet and sour chicken dish—tender chicken breast, juicy pineapple, and crisp vegetables coated in a rich, tangy sauce. If you’re craving takeout but want a healthier, homemade version, this chicken breast with pineapple in sweet and sour sauce is the perfect meal for you.

With simple ingredients and easy steps, you can make a restaurant-quality dish in just 30 minutes! Whether you’re cooking for family or meal-prepping for the week, this recipe is sure to impress.

Why You’ll Love This Recipe

✔ Quick & Easy: Ready in just 30 minutes.
✔ Healthier than Takeout: No artificial additives or excess oil.
✔ Deliciously Balanced Flavors: Sweet pineapple, tangy sauce, and savory chicken.
✔ Perfect for Meal Prep: Stores well for leftovers.

Ingredients for Chicken Breast with Pineapple in Sweet and Sour Sauce

Main Ingredients

Ingredient	Amount
Chicken breast	300g, cut into bite-sized pieces
Salt & black pepper	To taste
Paprika	½ teaspoon
Cornstarch	1 tablespoon
Vegetable oil	For frying

For the Stir-Fry

Ingredient	Amount
Onion	1, chopped
Bell pepper	1, cut into bite-sized pieces
Canned pineapple rings	5, cut into pieces
Garlic	1 clove, minced

For the Sweet and Sour Sauce

Ingredient	Amount
Brown sugar	1 teaspoon
Soy sauce	3 tablespoons
Apple cider vinegar	1 tablespoon
Sweet and sour sauce	1 teaspoon
Ketchup	1 tablespoon

For Garnish & Serving

Ingredient	Amount
Spring onions	A handful, chopped
Steamed rice or noodles	For serving

Step-by-Step Instructions

1. Prepare the Chicken

• Season the chicken breast pieces with salt, black pepper, and paprika.
• Sprinkle cornstarch over the chicken and toss until evenly coated. This creates a light, crispy texture when frying.

2. Fry the Chicken

• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Add the chicken pieces and fry for 5-7 minutes, stirring occasionally, until golden brown and fully cooked.
• Remove from the skillet and set aside.

3. Cook the Vegetables

• In the same skillet, add a bit more oil if needed.
• Sauté the chopped onion and bell pepper for 3-4 minutes until slightly tender.
• Stir in the minced garlic and cook for 1 more minute until fragrant.

4. Add the Pineapple and Sauce

• Add the pineapple pieces to the skillet and stir to combine with the vegetables.
• In a small bowl, whisk together brown sugar, soy sauce, apple cider vinegar, sweet and sour sauce, and ketchup.
• Pour this mixture into the skillet and bring it to a gentle simmer.
• Let it cook for 3-4 minutes until the sauce thickens slightly.

5. Combine Chicken and Sauce

• Return the cooked chicken to the skillet.
• Toss everything together and cook for 2-3 more minutes, ensuring the chicken is fully coated in the sauce.

6. Garnish and Serve

• Remove from heat and sprinkle chopped spring onions on top.
• Serve hot over steamed rice or noodles.

Tips for the Best Sweet and Sour Chicken

1. Use Fresh Pineapple for a Natural Sweetness

Canned pineapple is great for convenience, but fresh pineapple enhances the flavor even more. If using fresh pineapple, adjust the sweetness by adding a little extra brown sugar.

2. Don’t Overcrowd the Pan

To get crispy, evenly cooked chicken, make sure not to overcrowd the pan. Fry in batches if needed.

3. Adjust the Sauce to Your Taste

• Want it sweeter? Add more brown sugar.
• Prefer it more tangy? Increase the vinegar.
• Like a little spice? Add red pepper flakes or chili sauce.

4. Use Cornstarch for the Perfect Texture

Cornstarch helps the chicken develop a crispy coating and also thickens the sauce. If you prefer a thicker sauce, add a cornstarch slurry (½ teaspoon cornstarch + 1 tablespoon water).

Variations and Substitutions

1. Make It Vegetarian

• Swap chicken for tofu or mushrooms.
• Use vegetable broth instead of soy sauce.

2. Try Different Proteins

• Shrimp: Cooks even faster than chicken—just 3 minutes per side.
• Pork: Thinly sliced pork tenderloin works perfectly.

3. Go Low-Carb

• Serve over cauliflower rice or zucchini noodles.
• Reduce brown sugar for a lower-sugar version.

Nutritional Information

Nutrient	Per Serving
Calories	~320 kcal
Protein	30g
Carbohydrates	35g
Fats	10g
Sodium	750mg

Note: Values are approximate and vary based on ingredients used.

Frequently Asked Questions (FAQ)

1. Can I make this dish ahead of time?

Yes! Store the cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat on the stove over medium heat.

2. Can I freeze sweet and sour chicken?

Yes, but for the best texture, freeze the chicken and sauce separately. When ready to eat, thaw overnight and reheat in a skillet.

3. What can I serve with this dish?

• Steamed jasmine rice
• Fried rice
• Egg noodles or rice noodles
• Stir-fried vegetables

4. How do I make the sauce thicker?

If your sauce is too thin, mix ½ teaspoon cornstarch with 1 tablespoon water and stir it into the skillet. Simmer for 1-2 minutes until thickened.

5. What’s the best oil for frying the chicken?

Use vegetable oil, canola oil, or peanut oil—they have a high smoke point and won’t overpower the flavors.

6. Can I use a different vinegar?

Yes! If you don’t have apple cider vinegar, try rice vinegar or white vinegar for a similar tangy taste.

Final Thoughts & Call to Action

Making chicken breast with pineapple in sweet and sour sauce at home is easier and healthier than ordering takeout. This dish delivers sweet, tangy, and savory flavors in every bite, making it a family favorite.

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