A delightful twist on the classic sweet and sour chicken, this recipe combines tangy pineapple with tender chicken for a flavorful meal.
Cut the chicken breast into bite-sized pieces.
For even cooking, try to cut the chicken pieces into similar sizes.
Chop the bell peppers and onion into strips.
Use a variety of bell pepper colors for a visually appealing dish.
In a small saucepan, whisk together the soy sauce, ketchup, brown sugar, vinegar, cornstarch, and water until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Heat the olive oil in a large skillet over medium-high heat.
Let the oil heat up properly to prevent the chicken from sticking.
Add the chicken pieces to the skillet and cook until golden brown and cooked through, about 7-10 minutes.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and set aside.
Keep the chicken warm by covering it with foil.
In the same skillet, sauté the bell peppers and onion until tender-crisp, about 5 minutes.
Stir occasionally to prevent the vegetables from burning.
Add the pineapple chunks to the skillet and cook for 2 minutes.
Fresh pineapple adds a natural sweetness to the dish.
Pour the sauce into the skillet and bring to a simmer, stirring constantly until thickened.
Adjust the sauce consistency by adding a bit more water if needed.
Return the chicken to the skillet and toss to coat in the sauce.
Ensure the chicken is fully coated for maximum flavor.
Serve the dish hot over steamed rice or couscous.
Garnish with chopped green onions or sesame seeds for an extra touch.
Continue in our app for the best experience
