A delightful twist on the classic sweet and sour chicken, this recipe combines tangy pineapple with tender chicken and vibrant vegetables for a quick and satisfying meal.
Combine the pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, and 2 teaspoons of cornstarch in a medium bowl. Whisk until smooth and set aside.
Adjust the sauce's sweetness or tanginess by altering the sugar or vinegar amounts.
Mix the flour and remaining cornstarch in a resealable plastic bag. Add the chicken pieces, seal the bag, and shake to coat evenly.
Ensure the chicken pieces are evenly coated for a consistent texture.
Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the chicken and cook for 4 minutes on each side until golden and cooked through. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking.
In the same skillet, add the remaining oil, carrots, red bell pepper, and red onion. Stir-fry for 3 minutes until tender-crisp.
Cut the vegetables into uniform sizes for even cooking.
Push the vegetables to the sides of the skillet and pour the sauce into the center. Cook for 2 minutes, stirring occasionally, until the sauce thickens.
Stir the sauce continuously to prevent lumps.
Add the pineapple chunks and cooked chicken to the skillet. Stir everything together and cook for 3 minutes until heated through.
Ensure the chicken is fully coated in the sauce for maximum flavor.
Serve the dish hot, garnished with fresh herbs if desired. Enjoy your meal!
Pair with steamed rice or noodles for a complete meal.
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