Sweet and Sour Chicken with Pineapple

4 servings


10 minutes

active time

35 minutes

total time


2 chicken breasts (about 1.25 pounds, cut into bite-sized pieces)

3 tablespoons cornstarch

salt and pepper (to taste)

3 tablespoons olive oil

1 red bell pepper (chopped into 1" pieces)

1 green bell pepper (chopped into 1" pieces)

1/2 white onion (chopped into 1" pieces)

1 cup chopped pineapple

Green onions (sliced into thin rounds for garnish)

Sesame seeds (for garnish)

1/3 cup sugar

1/3 cup apple cider vinegar

1/4 cup ketchup

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon light brown sugar

3 cloves garlic (minced)

2 tablespoons cold water

1 tablespoon cornstarch


In a medium saucepan, add all of the ingredients for the sauce except for the water and cornstarch. Whisk together and bring to a boil.

In a small bowl, mix together the water and 1 tablespoon cornstarch. Add to the pan, reduce the heat to low and simmer for 5 minutes. Your sauce should thicken as it simmers. Remove it from the heat and set it aside while you make your chicken.

Add the chicken, cornstarch and salt and pepper to a Ziploc bag and shake to coat.

Heat olive oil in a large skillet and add the chicken. Cook over medium-high heat for about 7 minutes, until the chicken is cooked through. Add additional olive oil if the chicken begins to stick to the pan.

Add the chopped bell peppers and onion to the pan and stir to combine. Cook for 2 to 3 minutes, until the veggies are just barely tender.

Add the pineapple chunks to the pan.

Pour the sauce into the pan. Stir to combine. Bring the pan to a boil over medium high heat and cook until heated through. Serve over rice and garnish with green onions and sesame seeds.


Serving Size



460 kcal

Total Fat

21 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat



72 mg


540 mg

Total Carbohydrate

42 g

Dietary Fiber

2 g

Total Sugars

30 g


26 g

4 servings


10 minutes

active time

35 minutes

total time
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