Description
This Sweet and Sour Chicken with Pineapple is a vibrant and flavorful Asian-inspired dish featuring tender chicken cubes coated in a crispy cornstarch crust, tossed with colorful bell peppers and juicy pineapple chunks, all baked in a tangy sweet and sour sauce. Perfectly balanced with a hint of vinegar and sweetness, this dish makes for a delightful main course that pairs wonderfully with steamed or fried rice.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup vegetable oil
Vegetables and Fruit
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (fresh or canned, drained)
Sauce
- 1/2 cup sugar
- 1/3 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Prepare the Chicken: In a large bowl, toss the chicken pieces with 1/2 cup cornstarch until each piece is evenly coated. Then dip each coated piece into the beaten eggs to ensure the batter sticks well, creating a crispy texture when cooked.
- Brown the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. In batches, cook the chicken pieces until golden brown on all sides, about 2–3 minutes per batch. The chicken will finish cooking in the oven. Transfer the browned chicken pieces to a lightly greased 9×13-inch baking dish.
- Make the Sauce: In a medium bowl, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder until the mixture is smooth and well combined. Pour this sweet and sour sauce evenly over the chicken in the baking dish.
- Add Vegetables and Pineapple: Top the sauced chicken with chopped red and green bell peppers and pineapple chunks. Gently toss to mix everything together so the ingredients are evenly coated with sauce.
- Bake the Dish: Place the baking dish uncovered in a preheated oven at 325°F. Bake for 45 minutes, stirring once or twice during cooking to ensure even coating and prevent sticking. The sauce should thicken and bubble during this time.
- Optional Thickening: If you prefer a thicker sauce, stir in the cornstarch slurry during the last 10 minutes of baking, then continue cooking until the sauce reaches your desired consistency.
- Serve: Remove from oven and serve hot, ideally over steamed white rice or fried rice for a complete and satisfying meal.
Notes
- Serve over steamed white rice or fried rice for a complete meal.
- For a crispier texture, skip the baking step and instead simmer the sauce separately, pouring it over freshly fried chicken.
- You can substitute chicken thighs for chicken breasts for a juicier, more flavorful dish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 21g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 125mg
