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Sweet and Sour Chicken with Pineapple Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 85 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-Inspired

Description

Sweet and Sour Chicken with Pineapple is a flavorful and colorful dish featuring tender chicken pieces coated in a crispy cornstarch and egg batter, baked in a tangy, sweet, and savory sauce with bell peppers and pineapple chunks. This Asian-inspired main course is easy to prepare and perfect for a family dinner served over steamed rice.

Ingredients

Chicken and Coating

  • 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
  • ½ cup cornstarch
  • 2 eggs, beaten
  • ¼ cup vegetable oil (for pan-frying)

Vegetables and Garnish

  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 2 green onions, sliced (for garnish)

Sauce

  • ½ cup granulated sugar
  • ¼ cup ketchup
  • ⅓ cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, optional for thickening)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper or lightly grease it to prevent sticking.
  2. Prepare Chicken Coating: Toss the bite-sized chicken pieces in cornstarch until thoroughly coated, then dip them into the beaten eggs to create a light batter.
  3. Pan-Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces in batches, cooking until they develop a golden crust on the outside. The chicken does not need to be fully cooked at this stage. Transfer the seared chicken pieces to the prepared baking dish.
  4. Make the Sauce: In a medium bowl, whisk together granulated sugar, ketchup, rice vinegar, soy sauce, garlic powder, and salt to create the sweet and sour sauce.
  5. Assemble and Bake: Pour the prepared sauce evenly over the chicken in the baking dish. Top with chopped red and green bell peppers and pineapple chunks. Bake uncovered for 40 to 45 minutes, stirring once halfway through to ensure the chicken is well coated in the sauce.
  6. Thicken Sauce (Optional): If you prefer a thicker sauce, stir in the cornstarch slurry during the last 10 minutes of baking and continue to bake.
  7. Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes. Garnish with sliced green onions before serving.
  8. Serve: Serve the sweet and sour chicken hot over steamed jasmine or basmati rice for a complete meal.

Notes

  • You can cook the entire dish on the stovetop as a shortcut by simmering the sauce and chicken together until the chicken is fully cooked and the sauce is thickened.
  • This dish pairs well with jasmine or basmati rice.
  • Leftovers reheat well, making this a great recipe for meal prep.

Find it online: https://slsrecipes.com/sweet-and-sour-chicken-with-pineapple-recipe/