Making your favorite Chinese-inspired take-out food from home is so much easier than you’d think! And this easy sweet and sour chicken with pineapple recipe is no exception. The chicken is seasoned with soy sauce and spices, then coated in cornstarch and pan-fried until crispy. Then, it’s mixed with sautéed peppers, onions, and pineapple, along with the most delicious sweet and sour sauce made with ingredients you probably already have in your pantry. You can serve it over rice or noodles, eat it plain, or eat it on cool, refreshing lettuce wraps. This recipe is inspired by Jessica in the Kitchen’s Vegan Sweet and Sour Tofu. Check out her blog for more vegetarian and vegan recipe inspiration!
Ingredients and Substitutions
Chicken Breasts – you can use thighs if you prefer, or a mixture.Soy sauce – or liquid aminos, or gluten-free soy sauce if needed.Cornstarch – for coating the chicken to make it crispy. Flour will also work, or arrowroot powder or almond flour for a grain-free version. You can also just omit it and sauté the chicken without it, though it won’t have a crispy coating.Garlic powder – minced fresh garlic will also work.Bell pepper and red onion – I used green bell pepper (because it’s the least sweet and the sauce is already sweet), but you can use any color you want. And yellow, white, or the light and white parts of scallions can be used instead of red onion.Pineapple – fresh or canned, and the juice can also be used (see recipe notes)Canola oil – for frying, or another neutral tasting oil. You can also use olive oil if you prefer, but it may add a different flavor.Brown sugar, honey, ketchup, rice vinegar, and Sriracha – for the sauce. You can sub the brown sugar and/or honey with other sugars or maple syrup, and you can use white or apple cider vinegar instead of rice. Another Asian-style hot sauce, like chili garlic paste, can be used instead of Sriracha, or omitted for a mild version.
How to Make Sweet and Sour Chicken
First, marinate the chicken in a mixture of soy sauce, black pepper, salt, and garlic powder. Let it sit for at least 5 minutes while you prep other ingredients, such as chop the peppers and onions and mix the sauce.Mix the sweet and sour sauce in a small bowl of glass measuring cup- brown sugar, honey, rice vinegar, water (or pineapple juice), Sriracha, ketchup, soy sauce, and garlic powder.Sprinkle cornstarch on the chicken and stir to coat every piece thoroughly.Cook the chicken until crispy in canola oil in a large skillet or wok. I prefer nonstick. Then, remove it to a plate.Add the peppers, pineapple, and onions to the skillet and cook until they are softened and starting to brown.Pour in the sauce and simmer it until thickened a bit.Finally, add the chicken back into the skillet and stir to coat. Now you’re ready to serve! I like to garnish with sesame seeds and sliced green onions.
Can I reduce the amount of sugar?
Yes, you can! This recipe is absolutely DELICIOUS, but it does have more sugar than most of my recipes. If you want to reduce the amount of sugar, I recommend 2 tablespoons of brown sugar and 2 tablespoons of honey. The granulated sugar does help thicken the sauce, but 100% honey can also be used if you prefer natural sweeteners.
Other Chinese-Inspired Stir Fry Recipes
Hunan Pork and Tofu Stir Fry (from The Woks of Life)Mushroom Chicken Stir Fry (from Omnivore’s Cookbook)Skinny Orange ChickenPineapple ChickenBeef and BroccoliSesame ChickenChicken and Cashew Lettuce WrapsShrimp Stir Fry
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