You'll find tender chunks of chicken, juicy pineapple, crisp bell pepper and onion, and a tangy sauce in this easy sweet and sour chicken recipe. Much healthier than restaurant versions, you can have this stir fry dinner on the table in 30 minutes.
Prepare sauce by mixing together pineapple juice, vinegar, soy sauce, 4 teaspoons cornstarch, ketchup, and ginger in small bowl or measuring cup.
Toss chicken with 2 teaspoons of cornstarch, and salt and pepper to taste.
In a large nonstick skillet or wok, heat oil over medium-high heat. Add the chicken and cook until browned and nearly done, about 5 minutes; remove from pan and transfer to a plate.
Add bell pepper and onions to pan; stir fry until tender, about five minutes. Stir in the pineapple chunks and chicken.
Stir sauce mixture and add to pan; cook, stirring frequently, until the sauce has thickened and the chicken is thoroughly cooked, about 3 more minutes.
Serve over rice; garnish with toasted sesame seeds or sliced green onions.
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Notes
Feel free to add additional vegetables or make substitutions!
Make Instant Pot jasmine rice to serve with your stir fry. It's easy and turns out great every time.
Nutrition information is calculated for the stir fry only and does not include the rice or optional toppings.