Sweet and Sour Chicken Recipe

Juicy chicken, bell peppers, pineapple chunks, garlic, soy sauce, and brown sugar come together in this easy Sweet and Sour Chicken Recipe for dinner bliss.

this Recipe

Okay, so… true story.

Sweet and sour chicken? I used to think it was one of those recipes. You know, the kind of dish only your favorite takeout place can pull off. The glossy sauce, the juicy chicken, the perfect combo of sweet and tangy — yeah, I figured that required magic. Or at least way more skill than I had on a Tuesday night after work.

I was wrong. Like, hilariously wrong.

The first time I tried making this Sweet and Sour Chicken Recipe at home, it was on a whim. (A “there’s chicken in the fridge, let’s see what happens” kind of whim.) And honestly? I didn’t expect much. But wow… the second I took that first bite — juicy chicken, crispy peppers, pineapple popping with sweetness, and that sauce clinging to every single thing like it had no plans of letting go — I was sold.

And so was my family. In fact, they started asking for it more than takeout. Which was both flattering and slightly annoying because… no pressure or anything, right?

Anyway, fast-forward to now — this is our go-to. Not just when the craving hits, but when I want something quick and satisfying that makes us all happy (and uses up the sad bell peppers in the crisper drawer… just saying).

Why You’ll Love This Sweet and Sour Chicken Recipe?

I’m not trying to oversell it… but yeah, it’s kind of amazing. Here’s why:

• Quick and easy. From cutting board to dinner plate in 30 minutes. That’s faster than arguing about which takeout place to order from.

• Better than takeout. Yep. Fresher. Saucier. And no surprise $7 delivery fee.

• Perfectly balanced. Sweet, sour, savory, and just a hint of heat if you want it.

• Totally customizable. Swap veggies. Play with spice. You’re the boss here.

• Crowd pleaser. Kids, picky eaters, your neighbor who “doesn’t do sweet and savory” — everyone loves it. (Yes, even that guy.)

Honestly? This Sweet and Sour Chicken Recipe doesn’t try too hard, and that’s exactly why it works.

Ingredient Notes:

Before you start, let’s talk about the team behind this magic.

Pineapple Juice:
Fresh is great. Canned? Also fine. This is where the signature sweetness comes from, so don’t skip it.

Garlic:
A must. Adds depth so the sauce doesn’t taste flat or boring.

Apple Cider Vinegar + Soy Sauce:
These two bring the sour and savory. They balance out the sugar and keep things from getting too sweet.

Brown Sugar + Ketchup:
Okay yes — ketchup. It gives that tangy backbone and color to the sauce. Trust the process.

Cornstarch:
For crispy chicken and thickened sauce. You’ll use it twice, which makes you feel fancy.

Chicken:
Breasts or thighs. I vote thighs because they stay juicier, but no biggie either way.

Vegetable or Canola Oil:
Neutral oil. You want the chicken to shine.

Onion + Bell Peppers:
Gotta have these. They add crunch and make it feel… healthy-ish?

Pineapple Chunks:
Fresh or canned again. Adds juicy, sweet bites that break up the savory bits.

Crushed Red Pepper:
Optional. But if you like a lil’ heat, toss it in.

Rice or Noodles:
Because sauce needs something to soak into. Period.

How To Make Sweet and Sour Chicken?

Step 1: Make the sauce.
Mix together pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and cornstarch in a saucepan. Heat it gently until it thickens. When it clings to the spoon a little? You’re done. Set aside and try not to eat it by the spoonful. (I won’t judge if you do.)

Step 2: Coat and cook the chicken.
Cut the chicken into bite-sized chunks. Toss them in cornstarch — I throw them in a zip-top bag and shake. Way less messy. Fry them in a hot skillet until golden and cooked through. Take them out and set aside.

Step 3: Sauté the veggies.
In the same pan (lazy = smart), sauté onions for a couple of minutes. Then toss in the bell peppers. You want them softened but still with a bit of crunch. Nobody likes mushy peppers.

Step 4: Put it all together.
Lower the heat. Add the chicken back in, pour over your gorgeous sauce, toss in pineapple chunks, and sprinkle in crushed red pepper (if you want). Stir it all together gently. The sauce will coat everything and become ridiculously glossy. Like, Instagram-worthy glossy.

Step 5: Serve.
Spoon over rice or noodles. Watch everyone dive in. Enjoy the part where they think you worked way harder than you actually did.

Storage Options:

One of the best things about this Sweet and Sour Chicken Recipe? Leftovers are chef’s kiss.

• Fridge: Airtight container, up to 4 days.

• Freezer: Totally. Freeze up to 2 months.

• Reheat: Stovetop is best. Microwave works too, though it softens the chicken a bit.

Real talk? Next-day sweet and sour chicken over leftover rice is kinda my favorite thing ever.

Variations and Substitutions:

Don’t have something on hand? No problem. This sweet and sour chicken recipe is chill.

• Change up the protein: Pork, shrimp, tofu. They all love this sauce.

• Add more veggies: Broccoli, snow peas, zucchini… if it’s in the fridge, use it.

• No pineapple juice? Orange juice works too.

• Make it spicier: More red pepper flakes or a drizzle of sriracha.

Basically, you can tweak this endlessly and it still comes out awesome.

What to Serve with Sweet and Sour Chicken?

This recipe? Total meal on its own. But if you wanna round things out:

• Rice: The obvious choice. White, jasmine, brown… whatever’s in the pantry.

• Fried rice: If you wanna get fancy.

• Noodles: Sauce + noodles = YES.

• Spring rolls or egg rolls: Because why not?

• Steamed broccoli: Just to feel a little healthier. (Balance, right?)

Or just eat it straight from the skillet like I may or may not have done last Tuesday.

Frequently Asked Questions:

Can I use canned pineapple?
Of course. Fresh is nice, but canned is totally fine and honestly easier.

Can I make it ahead?
Yep. Tastes even better the next day.

Do I have to use cornstarch?
It helps crisp the chicken and thicken the sauce, so I recommend it. But in an emergency, flour works.

And there it is — your new go-to Sweet and Sour Chicken Recipe that’s easy, fun, and so satisfying.

It’s quick, cozy, and pretty much foolproof. Plus, it’ll make your kitchen smell amazing, which makes you look like a total dinner hero even if you’re still in yesterday’s sweatpants (no shame — me too).

Now, tell me — are you going rice or noodles with this? Or both? Drop it below — I need backup for my “both” argument.

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4.80 from 5 votes

Sweet and Sour Chicken Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Experience the flavors of our Sweet and Sour Chicken Recipe, a culinary masterpiece that skillfully combines the tangy kick of fresh pineapple juice with the savory richness of soy sauce. With every bite you'll savor a contrast of textures—from the succulent brown chicken pieces to the crispy vibrant bell peppers and juicy pineapple chunks. The sauce, a harmony of garlic, apple cider vinegar and brown sugar envelops each ingredient to create a tapestry that dances on your taste buds. Whether it's for family dinners or impressing guests this recipe showcases how simple ingredients can come together to produce something extraordinary.

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4 Servings

Ingredients

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Sauce Ingredients:

• 1/4 c fresh pineapple juice
• 2 cloves garlic minced
• 2 tbsp water
• 2 tbsp apple cider vinegar
• 1 tbsp low sodium soy sauce
• 2 tbsp brown sugar
• 2 tbsp ketchup
• 1 tbsp cornstarch

Sweet and Sour Chicken:

• 1 1/4 pounds boneless skinless chicken breasts or thighs cut into bite-size pieces
• 1/3 c cornstarch
• 2 –3 tbsp vegetable or canola oil
• 1 medium onion large dice
• 1 green bell pepper seeded, large dice
• 1 red bell pepper seeded, large dice
• 1 1/2 c fresh pineapple chunks
• 2 pinches crushed red pepper
• Salt to taste
• Optional: Cooked Rice or Chinese noodles for serving

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Instructions

 

1. To create the sauce mix together pineapple juice, minced garlic, water, vinegar, soy sauce, brown sugar, ketchup and cornstarch in a saucepan. Heat the mixture on low heat until it thickens to your desired consistency. Set it aside once done.
2. Next, cut the chicken into bite pieces. Coat them with cornstarch by placing them in a Ziploc bag and shaking it gently. In a skillet, over medium-high heat add some oil and cook the chicken until it turns brown. Once cooked, remove the chicken from the skillet. Set it aside.
3. Using the skillet add more oil if needed and sauté onions for about 1 to 2 minutes. Then add green and red bell peppers to the skillet. Cook for 2 to 3 minutes.
4. Lower the heat on the skillet. Return the chicken to it. Pour in the sauce along, with pineapple chunks, crushed pepper for some spice (if desired) and salt. Stir everything together gently while heating through.
5. Finally, serve your Sweet and Sour Chicken over cooked rice or Chinese noodles for a meal.

Notes

Converting this Sweet and Sour Chicken recipe to a gluten-free version is surprisingly easy and it doesn't compromise on the taste or texture that makes this dish a favorite. To ensure it's safe, for those with sensitivities simply replace soy sauce with a certified gluten-free soy sauce or tamari. They furnish an umami flavor without any gluten. Also make sure to be cautious about the cornstarch you utilize; while inherently gluten-free it's crucial to check that it hasn't come into contact with any gluten-containing products during processing. With these adjustments you can enjoy the mouthwatering flavors and enticing aromas of this traditional dish while making sure everyone, at your table can savor it regardless of dietary restrictions.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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