Description
This chicken breast with pineapple in sweet and sour sauce is a quick and delicious dish that brings together juicy chicken, crisp bell peppers, and sweet pineapple in a tangy, flavorful sauce. It’s a perfect 30-minute meal that’s healthier than takeout and packed with sweet, savory, and tangy flavors. Serve it over rice or noodles for a satisfying dinner your whole family will love!
Ingredients
Scale
For the Chicken:
- 300g chicken breast, cut into bite-sized pieces
- Salt and black pepper, to taste
- ½ teaspoon paprika
- 1 tablespoon cornstarch
- Vegetable oil, for frying
For the Stir-Fry:
- 1 onion, chopped
- 1 bell pepper, cut into bite-sized pieces
- 5 canned pineapple rings, cut into pieces
- 1 clove garlic, minced
For the Sweet and Sour Sauce:
- 1 teaspoon brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sweet and sour sauce
- 1 tablespoon ketchup
For Garnish & Serving:
- A handful of chopped spring onions
- Steamed rice or noodles
Instructions
-
Prepare the Chicken:
- Season the chicken breast pieces with salt, black pepper, and paprika.
- Sprinkle cornstarch over the chicken and toss to coat evenly.
-
Fry the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes until golden brown and fully cooked.
- Remove from the skillet and set aside.
-
Cook the Vegetables:
- In the same skillet, add a little more oil if needed.
- Sauté the onion and bell pepper for 3-4 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
-
Add the Pineapple and Sauce:
- Stir in the pineapple pieces.
- In a small bowl, mix brown sugar, soy sauce, apple cider vinegar, sweet and sour sauce, and ketchup.
- Pour the sauce over the vegetables and bring to a simmer.
- Cook for 3-4 minutes until slightly thickened.
-
Combine Chicken and Sauce:
- Return the fried chicken to the skillet.
- Toss everything together and let cook for 2-3 more minutes.
-
Garnish and Serve:
- Remove from heat and sprinkle with chopped spring onions.
- Serve hot over steamed rice or noodles.
Notes
- For extra crispiness, coat the chicken in cornstarch and a little flour before frying.
- Adjust the sauce by adding more sugar for sweetness or vinegar for extra tang.
- For a spicy kick, add red pepper flakes or a dash of hot sauce.
- Leftovers store well in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired