Easy Sweet and Sour Chicken

If there’s one meal that’s on constant rotation in our house, it’s this Easy Sweet and Sour Chicken. I mean, who doesn’t love that perfect combo of crispy chicken, juicy pineapple, and that signature tangy-sweet sauce that sticks to every bite just right?

This recipe is one of my go-tos when I want something that tastes like takeout, but without all the grease or the long wait. It’s fast, it’s simple, and it’s made with pantry staples you probably already have. The best part? It’s done in about 30 minutes, start to finish. That’s faster than most delivery drivers can make it to my door.

Let me tell you, the first time I made this dish, I was just trying to use up some leftover pineapple chunks from the back of the fridge. I didn’t expect much. But after one bite, my whole family basically demanded it be added to our weekly dinner menu. And now, it’s a permanent fixture!

The chicken gets this beautiful golden crust from the cornstarch, which also helps the sauce cling perfectly to every piece. And the sauce—oh, the sauce—is the kind of tangy, sticky, sweet perfection that’ll have you licking the spoon. Not that I’ve done that. (Okay, maybe once or twice.)

Alright, let’s dive in and get dinner on the table in no time.

Ingredients You’ll Need

• 1 pound boneless chicken breast, cut into bite-sized pieces

• ¼ cup cornstarch

• Salt and pepper, to taste

• 2 tablespoons vegetable oil

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• ½ onion, chopped

• ½ cup pineapple chunks

• ¼ cup ketchup

• ¼ cup rice vinegar

• 2 tablespoons soy sauce

• 2 tablespoons sugar

STEP 1: Coat and Cook the Chicken

Start by patting your chicken pieces dry. This little trick helps the cornstarch stick better, and it gives the chicken a crispier finish.

In a medium bowl, toss your bite-sized chicken with ¼ cup of cornstarch, a pinch of salt, and some freshly ground black pepper. You’re looking for a light, even coating—no need to go overboard.

Next, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once it’s nice and hot (test it with a small piece of chicken—it should sizzle immediately), add your chicken in a single layer. Don’t overcrowd the pan or the chicken will steam instead of crisp.

Let the chicken cook undisturbed for a few minutes to develop that golden crust, then flip and continue cooking for 6 to 8 minutes, or until it’s cooked through and beautifully browned on all sides. Remove the chicken from the skillet and set it aside on a plate.

Pro Tip: If your skillet is small, you can do this in two batches to make sure the chicken gets crispy and doesn’t steam.

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STEP 2: Sauté the Veggies and Pineapple

In that same skillet (don’t wipe it down—those little browned bits at the bottom are flavor gold), toss in your chopped green and red bell peppers, onion, and pineapple chunks. Sauté them for about 3 to 4 minutes, just until the veggies start to soften but still have a bit of crunch. The pineapple will get slightly caramelized and juicy—SO good.

Another Tip: If you like a bit of heat, now’s a great time to toss in a pinch of red pepper flakes or even a chopped chili.

Welcome back! Now that our chicken is perfectly golden and those colorful veggies are sautéed to perfection, it’s time to bring everything together with the star of the show—the sweet and sour sauce. This sauce is incredibly easy to whip up and has that classic tangy-sweet punch you expect from your favorite takeout spot, but it’s made right at home with zero mystery ingredients.

Whether you’re feeding picky eaters or spice lovers, this recipe is super adaptable. I’ve made it for casual weeknights, but it’s also impressive enough to serve when company’s coming over. Everyone always asks for seconds—and the recipe.

Let’s finish up this dish and get it on the table.

STEP 3: Mix Up the Sweet and Sour Sauce

While the veggies and pineapple are finishing up in the skillet, grab a small mixing bowl. In it, whisk together the following ingredients:

• ¼ cup ketchup

• ¼ cup rice vinegar

• 2 tablespoons soy sauce

• 2 tablespoons sugar

Give it a good whisk until the sugar dissolves and everything is well combined. The ketchup gives it that signature color and a subtle tang, while the vinegar and sugar strike the perfect balance between sweet and sour. The soy sauce brings in a bit of saltiness and umami depth.

If you taste the sauce and want a little more zing, add a splash more vinegar. Prefer it a bit sweeter? Add another teaspoon of sugar. It’s all about adjusting it to your taste.

STEP 4: Simmer and Combine

Now it’s time to pour that gorgeous sauce into your skillet. Turn the heat to medium and stir the sauce into the veggies and pineapple. Let it come to a low simmer—it’ll thicken slightly on its own as it heats, especially with the bits of cornstarch left from the pan.

Once it’s bubbling gently, go ahead and return your cooked chicken to the skillet. Stir everything together so each piece of chicken gets coated in that glossy, flavorful sauce. Cook for another 2 to 3 minutes, just until everything is heated through and evenly coated.

You’ll know it’s done when the sauce has thickened slightly and clings beautifully to the chicken and veggies.

STEP 5: Serve and Enjoy

This dish is best served hot and fresh, right out of the skillet. Spoon it generously over steamed white rice (or brown rice if you prefer), and you’ve got a complete, satisfying meal that’ll rival anything from your favorite Chinese restaurant.

The sweet pineapple, crisp-tender peppers, and that tangy sauce come together in every bite. It’s comforting, flavorful, and so easy to pull off—even on a busy weeknight.

Tips & Variations

1. Swap the Protein:
Not a fan of chicken breast? Try it with boneless chicken thighs for a juicier bite. You can even use tofu for a vegetarian twist—just make sure it’s pressed and pan-fried until crispy.

2. Make It Gluten-Free:
Use a gluten-free soy sauce (or tamari) to keep this dish gluten-free without sacrificing flavor.

3. Add More Veggies:
Want to bulk it up with more veggies? Broccoli, snap peas, or even zucchini work great. Just sauté them with the bell peppers.

4. Spice It Up:
If you like a little heat, stir in some red pepper flakes or a dash of sriracha when mixing the sauce.

5. Double the Sauce:
If you’re like me and LOVE a saucy dish, feel free to double the sauce ingredients. It’s great for drizzling over rice or saving a little extra for leftovers.