Sweet and Sour Chicken with Pineapple and Pepper

Sweet and sour chicken combines a tangy sauce with browned chicken and juicy pineapple. This stovetop version is a different preparation from a long-baked chicken dish: it finishes quickly once the ingredients are cut. A light cornflour coating helps the sauce cling, but it will not stay crisp after soaking. Cook the chicken in batches, then return it only when the sauce is ready. The pepper should remain a little firm rather than becoming soft and stewed.

Recipe at a glance

Yield: 4 servings. Prep: 20 minutes. Cook: 20 minutes. Total: 40 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Wide skillet, bowls, tongs and food thermometer

Ingredients and directions

Doneness checks

Pat chicken dry, season with salt and coat in the 40 g cornflour. Heat oil over medium-high heat in a wide skillet. Cook in two batches 5–7 minutes each, turning until browned and 74°C (165°F). Transfer to a clean plate.

Helpful tips

• Cut chicken to an even size.
• Shake off excess cornflour.
• Brown chicken in batches.
• Stir slurry before pouring it.

Troubleshooting

• No. This sauce uses pineapple juice and vinegar; it contains no orange.
• Cut chicken to an even size.

Serving ideas

• Serve with steamed rice.
• Add a side of broccoli.
• Offer cucumber slices.
• Spoon into warm rice bowls.

Substitutions

Chicken thigh works in the same amount; verify 74°C (165°F). Canned pineapple in juice is suitable when drained.

Variation

Add 1/2 sliced onion with the pepper for more savoury depth.

Make ahead

Mix sauce and cut vegetables a day ahead, refrigerating separately from raw chicken.

Storage and reheating

Chill promptly for up to 3 days. Reheat to 74°C (165°F). Freeze up to 1 month, accepting softer pepper.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Is this the same as orange chicken?

No. This sauce uses pineapple juice and vinegar; it contains no orange.

Why is my sauce thin?

Stir the slurry before adding it and let the sauce gently boil for a minute.

How to tell when it is ready

Pat chicken dry, season with salt and coat in the 40 g cornflour. Heat oil over medium-high heat in a wide skillet. Cook in two batches 5–7 minutes each, turning until browned and 74°C (165°F). Transfer to a clean plate.

Tips

• Cut chicken to an even size.
• Shake off excess cornflour.
• Brown chicken in batches.
• Stir slurry before pouring it.

Troubleshooting

• No. This sauce uses pineapple juice and vinegar; it contains no orange.
• Cut chicken to an even size.

Substitutions

• Chicken thigh works in the same amount; verify 74°C (165°F). Canned pineapple in juice is suitable when drained.

Variations

• Add 1/2 sliced onion with the pepper for more savoury depth.

Serving suggestions

• Serve with steamed rice.
• Add a side of broccoli.
• Offer cucumber slices.
• Spoon into warm rice bowls.

Make ahead

Mix sauce and cut vegetables a day ahead, refrigerating separately from raw chicken.

Storage

Chill promptly for up to 3 days. Reheat to 74°C (165°F). Freeze up to 1 month, accepting softer pepper.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).