Grandma's Sweet & Sour Pineapple Chicken
Grandma’s sweet and sour chicken simmered on the stovetop in a homemade pineapple, vinegar, and brown sugar sauce with crisp-tender peppers and onion. A from-scratch take on takeout, over rice.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
35 minForget the deep-fried, neon-sauced takeout version. This family recipe keeps it on the stovetop, with a homemade sauce that’s tangy, sweet, and savory at once. Browning the chicken and cooking the bell peppers and onion separately is the smart move, so the vegetables stay crisp-tender instead of going soft in the sauce.
The sauce is the heart of it: canned pineapple with its juice, vinegar, brown sugar, ginger, and garlic simmered together, then thickened with a cornstarch slurry into a glossy glaze.
That cornstarch step is what takes it from thin and watery to a sauce that clings to every piece of chicken. Toss everything together at the end so the vegetables keep their bite, and spoon it over rice. Sweet, sour, and ready in about 35 minutes, no special equipment required.
Chef Tips
- Cook the peppers and onion just to crisp-tender and set them aside. Adding them back at the end keeps them from going limp.
- Whisk the cornstarch into the soy sauce or a little cold liquid before adding it, so it thickens smooth instead of clumping.
- Use the pineapple juice from the can in the sauce. It’s free sweetness and tang, so don’t pour it down the drain.
Variations
- Add chunks of fresh pineapple alongside the canned for more texture.
- Toss in snap peas, carrots, or water chestnuts for extra crunch.
- A pinch of red pepper flakes or a squirt of sriracha adds a sweet-and-spicy edge.
Ingredients
Directions
- Prep the ingredients: Cut the chicken into bite-sized pieces. Slice the bell pepper and onion into similar-sized strips or chunks. Mince the garlic. Drain the pineapple well, reserving all the juice for the sauce.
- Cook the vegetables: Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Add the sliced bell peppers and onion. Stir-fry until crisp-tender (still a little crunchy), about 3–4 minutes. Remove to a plate and set aside.
- Cook the chicken: In the same skillet, add the chicken pieces (add a little more oil if the pan looks dry). Cook, stirring occasionally, until nicely browned on all sides and cooked through to an internal temperature of 165°F (74°C), about 6–8 minutes. Remove the chicken to the plate with the vegetables.
- Make the sauce: In the same skillet (or a small saucepan), combine the reserved pineapple juice, rice vinegar, brown sugar, light soy sauce, ground ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Thicken the sauce: In a small bowl, whisk the cornstarch with 2 Tbsp cold water (or a splash of the soy sauce) until completely smooth — this prevents lumps. Slowly pour the slurry into the simmering sauce while stirring constantly. Cook 1–2 minutes until the sauce thickens to a glossy, pourable consistency.
- Combine everything: Return the cooked chicken, peppers, onions, and drained pineapple chunks to the skillet. Gently stir to coat everything evenly in the sauce. Heat through for 1–2 minutes so the flavors meld and the pineapple warms up without getting mushy.
Serve: Spoon over hot cooked rice. Enjoy immediately.
Comments
