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Sweet and Sour Chicken

Sweet and Sour Chicken

Servings 4


  • 8 ounces canned pineapple chunks in 100% pineapple juice with juice reserved
  • 1/4 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar packed
  • 1 tablespoon soy sauce
  • 3 tablespoon canola oil divided
  • 1/2 medium onion
  • 2 medium bell peppers any color
  • 1 pound boneless, skinless chicken thighs
  • 3 tablespoons cornstarch
  • 1 1/4 teaspoons kosher salt divided
  • 2 cloves garlic minced
  • 2 tablespoons ginger grated
  • steamed rice


  • Drain the pineapple, but save keep 1/4 cup of the juice from canned pineapple. Set the juice aside in a small bowl. Set the pineapple aside.
  • In the bowl with your pineapple juice, add ketchup, vinegar, brown sugar, and soy sauce. Whisk to combine. Set aside.
  • Cut onions and peppers into 1-inch pieces. Set aside. Cut chicken into 1-inch pieces. Sprinkle with 1 teaspoon of salt and cornstarch. Toss until well coated.
  • Mince garlic with a knife. Using a cheese grater, grate ginger.
  • Heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the onion and stir-fry for 1 minute. Add the peppers, season with 1/4 teaspoon of the salt, and stir-fry for about 3 to 4 minutes.
  • Add the garlic and ginger to the vegetables and stir-fry until fragrant, about 30 seconds. Transfer to a plate and set aside.
  • Heat the remaining 2 tablespoons oil in the pan over medium-high heat until shimmering. Add the chicken and spread into an even layer. Cook without stirring until browned on the bottom, 3 to 4 minutes. Flip and cook without stirring until the chicken is browned on the second side and cooked through, 3 to 4 minutes more.
  • Return the vegetables to the pan. Add the pineapple and sauce into the pan.
  • Stir-fry until thickened and coats the chicken and vegetables, 1 to 2 minutes. Serve over rice.