This Sweet and Sour Chicken features bite-size pieces of boneless, skinless chicken breast cooked with bell pepper, onion and pineapple in a tangy homemade sauce. It’s an easy, flavor-packed dinner that comes together in about 15–20 minutes — perfect for busy weeknights.
Serve with steamed rice and a side of vegetables for a complete meal.
Homemade sweet and sour chicken is far better than takeout: bright, colorful and fresh with a balanced sauce that’s not overly sweet. This version skips deep-frying — the chicken is coated in cornstarch and pan-cooked until golden, then combined with sautéed peppers, onion and pineapple and finished in a glossy sweet and sour sauce. You can have rice cooking while the chicken finishes, so dinner comes together quickly and efficiently.
Ingredients
- Boneless skinless chicken breast or thighs
- Cornstarch
- Salt and pepper
- Olive oil
- Red bell pepper, diced
- Yellow onion, diced
- Garlic, minced
- Pineapple chunks (with juice)
- Apple cider vinegar
- Low-sodium soy sauce
- Sesame oil
- Ketchup
- Brown sugar
- Granulated sugar
Instructions
Rather than deep-frying, this recipe uses a light cornstarch coating for a crisp exterior and quicker cleanup. Cook the chicken until golden, add the vegetables and pineapple, then pour in the sauce and simmer until thickened.
Step 1: Cook the chicken and vegetables
Heat oil in a large skillet over medium-high heat. Cut chicken into bite-size pieces, season with salt and pepper, then toss with cornstarch to coat evenly. Add the chicken to the skillet and cook until golden on all sides. Add diced red pepper and onion, stir in minced garlic, and sauté until the vegetables are crisp-tender. Stir in pineapple chunks.
Step 2: Make and add the sauce
Whisk the sauce ingredients together in a small bowl or measuring cup: vinegar, soy sauce, sesame oil, ketchup, brown sugar, granulated sugar, pineapple juice and cornstarch. Pour the mixture into the skillet with the chicken and vegetables, reduce heat to medium-low, and simmer, stirring occasionally, until the sauce thickens and coats the chicken.
Step 3: Serve
Remove from heat and let rest for a few minutes — the sauce will continue to thicken. Serve over steamed rice or toss with cooked noodles for a stir-fry style meal. Garnish with sliced green onions if desired.
Make-ahead and substitutions
This dish stores well: refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet and add a splash of water if the sauce has thickened too much. You can substitute pork for chicken — pork pairs nicely with pineapple and the same sauce works well.
About the sauce
The sauce balances tangy vinegar with pineapple sweetness, soy sauce and a touch of sesame oil. Using a mix of brown and granulated sugar gives depth without relying on excessive white sugar. Pineapple juice contributes natural sweetness so you can reduce added sugar while keeping bright flavor. The cornstarch in the sauce helps create a glossy, clingy finish.
Full recipe (serves 4)
Ingredients
For the chicken
- 1 lb boneless skinless chicken breast, cut into bite-size pieces
- 2 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 red bell pepper, diced
- ½ medium yellow onion, diced
- 1 tsp minced garlic
- 1 cup pineapple chunks
For the sauce
- ¼ cup apple cider vinegar
- 2 tbsp low-sodium soy sauce
- ¼ tsp sesame oil
- 2 tbsp ketchup
- 3 tbsp packed brown sugar
- 3 tbsp granulated sugar
- 2 tsp cornstarch
- ¼ cup pineapple juice
Instructions
- Place chicken in a bowl, season with salt and pepper, then toss with cornstarch until evenly coated.
- In a measuring cup or small bowl, whisk together vinegar, soy sauce, sesame oil, ketchup, both sugars, pineapple juice and cornstarch until smooth. Set aside.
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through.
- Add diced pepper and onion, stir in garlic, and sauté until the pepper is tender-crisp.
- Stir in pineapple chunks gently.
- Pour the sauce into the skillet and reduce heat to medium-low. Simmer until the sauce thickens and coats the chicken, about a few minutes.
- Remove from heat and let sit for a few minutes so the sauce can thicken further. Serve over rice or toss with cooked noodles. Garnish with chopped green onions if desired.
Notes
- Nutrition information is an estimate and will vary depending on ingredients and portion sizes.
- Swap pork for chicken if preferred — pork works very well with the pineapple and sauce.
Nutrition (per serving, approximate)
Carbohydrates: 52 g |
Protein: 25 g |
Fat: 6 g
If you make this recipe, feel free to take a photo and share it on social media. Tag the creator to show how your dish turned out.
This recipe was originally published on July 20th, 2018 and updated on March 4th, 2020.