Sweet and Sour Chicken with Pineapple

Ingredients

• 454 g (1 lb)boneless, skinless chicken breast or thighs
• 64 g (1/2 cup)cornflour
• 30 ml (2 tbsp)vegetable oil
• 60 ml (1/4 cup)ketchup
• 60 ml (1/4 cup)rice vinegar
• 60 ml (1/4 cup)reduced-salt soy sauce
• 67 g (1/3 cup)sugar
• 30 ml (2 tbsp)pineapple juice
• 165 g (1 cup)pineapple chunks, fresh or tinned
• 1 mediumred pepper, diced
• 1 mediumgreen pepper, diced
• 1/2 mediumonion, sliced (optional)

Instructions

1. 1

   Coat the chicken

   Season the chicken with salt and pepper, then coat it lightly in cornflour.

2. 2

   Brown the chicken

   Heat the oil in a large frying pan over a medium-high heat. Cook the chicken for about 5–7 minutes, until golden brown.

3. 3

   Mix the sauce

   In a bowl, whisk together the ketchup, rice vinegar, soy sauce, sugar and pineapple juice, along with cornflour mixed with water.

4. 4

   Stir-fry vegetables

   Take the chicken out of the pan. Add the diced peppers, onion if using, and pineapple chunks, then stir-fry for 3–5 minutes.

5. 5

   Thicken the sauce

   Return the chicken to the pan and pour in the sauce. Stir to coat, then cook for about 3–5 minutes, until the sauce thickens.

6. 6

   Serve the chicken

   Serve hot over rice or noodles.

What is sweet and sour chicken?

Sweet and sour chicken is a familiar dish in Chinese-influenced restaurant cooking, combining a sweet element with a sharp, tangy one. Recipes vary across regions and kitchens, so there is no single formula.

This version uses ketchup, vinegar, soy sauce, sugar and pineapple juice for its sauce, with pineapple and peppers adding juicy, colourful contrast to the browned chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 23g protein, 52g carbs, 10g fat.

The chicken provides most of the protein, while the cornflour, sugar and fruit contribute carbohydrates. Vegetable oil and chicken contribute fat, with the exact balance depending on the cut of chicken used. Serve with a generous portion of vegetables alongside rice or noodles to round out the plate.

Choosing the chicken

Breast: it cooks quickly and gives lean, neat pieces; cut it into similar-sized chunks so they cook evenly.

Thighs: these have a richer flavour and can be more forgiving if they cook a little longer. Either cut works in this method.

Getting a golden coating

Cornflour: a light coating helps the chicken brown in the pan and gives the sauce a little body later. Shake off any excess before cooking.

Pan space: cook in a single layer where possible, so the chicken has a chance to colour rather than steam. Use a second batch if the pan is crowded.

Balancing the sauce

Sweet and sharp: sugar and pineapple juice bring sweetness, while rice vinegar gives the sauce its tang. Ketchup and soy sauce contribute savoury depth.

Cornflour slurry: the method calls for cornflour mixed with water, but gives no amount for that mixture. Add it as directed and cook the sauce until it thickens, stirring to prevent lumps.

Keeping the vegetables lively

Peppers and onion: a short 3–5 minute stir-fry keeps them colourful and gives them some bite. Slice or dice them evenly for consistent cooking.

Pineapple: add it with the vegetables so it warms through while retaining some of its juicy texture. Tinned pineapple works as well as fresh.

When the dish is ready

Chicken: the recipe asks for 5–7 minutes of browning, followed by another 3–5 minutes in the sauce. Check that the thickest pieces are cooked through before serving.

Sauce: give it about 3–5 minutes to thicken after adding it to the pan. If it looks too thick, stir in a small splash of water.

What to serve alongside

Rice: plain steamed rice is a simple base that catches the sweet-and-sour sauce.

Noodles: serve with cooked noodles for a different texture. The chicken and vegetables also make a colourful main course alongside a simple green vegetable.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Pat fresh pineapple dry if it is particularly juicy, to avoid thinning the sauce.
• Keep the peppers moving in the pan so they cook evenly without becoming too soft.
• Stir the sauce mixture again just before adding it, as cornflour can settle.
• Prepare the rice or noodles while the chicken cooks so everything is ready to serve together.

Variations

• Use chicken thighs: choose boneless, skinless thighs for a richer result.
• Add ginger: stir in a little freshly grated ginger with the sauce ingredients.
• Include extra vegetables: add sliced carrots or broccoli with the peppers.
• Make it hotter: add chilli flakes to the sauce for a spicy-sweet contrast.
• Swap the fruit: use tinned pineapple in juice when fresh pineapple is unavailable.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of browning, so cook it in batches if needed.
• Uneven chicken pieces: large pieces can take longer to cook, so cut them to a similar size.
• Overcooking the peppers: stir-fry them for the stated 3–5 minutes to retain some bite.
• Adding a lumpy slurry: whisk the cornflour and water together smoothly before mixing them into the sauce.
• Serving before checking the chicken: make sure the thickest pieces are cooked through.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a pan over a medium heat until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions