Can I use canned or fresh pineapple?

Yes, but if you are using fresh pineapple, be aware that it contains the enzyme bromelain, which breaks down protein. Hence, this recipe makes an awesome first meal, but it is not great for leftovers unless you plan accordingly and separate the pineapple from the chicken. Or make a half recipe.

How do I store leftovers?

Because of the enzyme bromelain, separate the pineapple from the rest of the dish and store both in airtight containers in the fridge for up to 3 days.

Can I add other vegetables?

Add mushrooms, carrots, water chestnuts, snow peas, or young corn. It is your dish, so customize it to suit your taste.

Sweet and Sour Chicken Recipe

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5 from 126 reviews

You can pull this Sweet and Sour chicken together in about thirty minutes. It is a tasty dish all by itself, but you can serve it over rice or Chinese noodles.

Author: Beth Pierce
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 4
Category: main meal
Method: stove top
Cuisine: Asian

Ingredients

Sauce Ingredients

1/4 cup fresh pineapple juice
2 cloves garlic minced
2 tablespoons water
2 tablespoons apple cider vinegar
1 tablespoon low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon cornstarch

Sweet and Sour Chicken

1 1/4 lbs. boneless skinless chicken breasts or bonelss skinless chicken thighs cut into bite size pieces
1/3 cup cornstarch
2–3 tablespoons vegetable or canola oil
1 medium onion large dice
1 green bell pepper seeded large dice
1 red bell pepper seeded large dice
1 1/2 cups fresh pineapple chunks
2 pinches crushed red pepper
Salt to taste
Optional: Cooked Rice or Chinese noodles

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Instructions

In a small saucepan, combine pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch. On low heat, simmer until thickened, whisking frequently. Cover and remove from heat.
In a large Ziploc bag, combine chicken and 1/3 cup corn starch. Shake until coated. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken, shaking any access cornstarch off the chicken. Cook until nicely browned on all sides and cooked through, about 4-5 minutes. Reduce heat if needed, so the chicken does not over-brown or stick to the pan. Remove the chicken to a plate.
Add 1 tablespoon of oil to the skillet over medium-high heat. Add onion and cook for 1-2 minutes. Add the peppers to the skillet and cook for additional 2-3 minutes, stirring frequently. Reduce heat to low; add the chicken back to the pan with the peppers and onions and cook for 1 minute. Pour the sauce into the skillet, and add the pineapple, crushed red pepper, and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.

Notes

Cut your chicken into small bite-size pieces so they cook through when browned.
Cook the sweet and sour sauce until it is slightly thickened, as it will thicken more upon cooling.
Use fresh bell peppers and, when seasonably possible, fresh pineapple.
For a little kick, add 1/4 teaspoon of crushed red pepper flakes.
Serve this dish immediately so the chicken and peppers remain crunchy and crisp. Therefore, do not mix them until you are ready to eat.
I love pineapple, but it can quickly overpower this dish, so don’t get carried away.
Store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://www.smalltownwoman.com/sweet-sour-chicken/