Go Back Email Link
–+ servings
A bowl of sweet and sour chicken with pineapple and red, green, and yellow bell peppers next to a serving of rice and garnished with sesame seeds and scallions.
Print Recipe
5 from 1 vote

Sweet and Sour Chicken with Pineapple

Our easy sweet and sour chicken uses chicken tenderloins, pineapple, sweet bell peppers, and fresh ginger to make a tasty one-dish meal.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Entrées
Cuisine: Chinese
Servings: 4 servings
Author: Lynne Webb

Ingredients

  • 1-1/4 lbs chicken tenderloins
  • 1-1/2 tablespoons cornstarch
  • Salt and freshly ground black pepper
  • 2-1/2 tablespoons cooking oil divided
  • 2 sweet bell peppers 1 red, 1 green, cut into 1-inch chunks
  • 1 clove garlic minced
  • 1 tablespoon minced fresh ginger
  • 1 cup fresh pineapple cut into 3/4-inch chunks

For the sweet and sour sauce:

  • 1/4 cup ketchup
  • 1/4 cup pineapple juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon sriracha optional

For the garnish (optional):

  • 2 scallions sliced
  • 2 teaspoons toasted sesame seeds

Instructions

  • Trim any white tendons from the chicken tenderloins, cut them crosswise into 1-inch pieces, and place them in a shallow bowl.
  • Season lightly with salt and pepper, sprinkle with the cornstarch and stir until the chicken pieces are thoroughly coated. Set aside.
  • Make the sauce by combining the ketchup, pineapple juice, rice vinegar, light brown sugar, and sriracha (if using) in a microwave-safe measuring cup.
  • Microwave on high for 1 minute, then stir until the brown sugar is dissolved.
  • Heat 1 tablespoon of oil in a large nonstick frying pan over medium-high heat. Add the bell peppers and stir-fry until crisp-tender, 3 to 4 minutes.
  • Season lightly with salt and pepper, transfer to a plate and set aside.
  • Add the remaining 1-1/2 tablespoons of oil to the pan, swirl to coat and add the garlic and ginger.
  • Stir-fry for 30 seconds, then add the chicken. Separate the pieces with a spatula and spread to the edges of the pan.
  • Allow the chicken to cook for about 30 seconds undisturbed, then begin stir-frying until golden on all sides, 3 to 4 minutes longer.
  • Return the peppers to the pan, add the pineapple, and stir in the sauce.
  • Continue cooking for 1 to 2 minutes until the sauce has thickened and all the ingredients are nicely glazed.
  • Serve over steamed white or brown rice and garnish with scallions and sesame seeds if desired.

Notes

Five Recipe Variations:

  • Use boneless pork: We've made sweet and sour with both pork tenderloin cut into chunks and thin-sliced boneless pork chops cut into strips. The cooking method is essentially the same as for the chicken in this recipe, but if you're using thin strips of pork, you'll want to cut down the initial stir-fry time to 1-1/2 minutes.
  • Use shrimp: We've also made this dish with jumbo shrimp, reducing the initial stir-fry time to 1-1/2 minutes.
  • Replace the pineapple with orange: Use orange segments instead of pineapple chunks and orange juice instead of pineapple juice. For extra flavor, add a little fresh orange zest or dried orange peel.
  • Ramp up the heat: Depending on how spicy you like your food, add one or two sliced jalapeño peppers in addition to the sweet bell peppers.
  • Turn it Thai: Replace the soy with fish sauce and add some chunks of fresh tomato and a few basil leaves as the sauce is thickening.

Nutrition

Calories: 406 | Total Fat: 13g | Cholesterol: 120mg | Sodium: 329mg | Carbohydrates: 26g | Fiber: 2g | Sugar: 17g | Protein: 45g