Sweet and Sour Pineapple Chicken

local_grocery_store Ingredients

• 500g Chicken breast, diced
• 1 cup Pineapple chunks, fresh or canned
• 1 Bell pepper, diced
• 1 Onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1/4 cup Tomato ketchup
• 2 tablespoons Rice vinegar
• 2 tablespoons Soy sauce
• 2 tablespoons Brown sugar
• 1 tablespoon Cornstarch, dissolved in 2 tablespoons of water
• 2 tablespoons Vegetable oil
• to taste Salt
• to taste Black pepper, ground
• for garnish Green onions, sliced

restaurant_menu Method

1. 1.In a small bowl, mix together the tomato ketchup, rice vinegar, soy sauce, and brown sugar to make the sweet and sour sauce. Set aside.
2. 2.Heat vegetable oil in a large pan or wok over medium-high heat.
3. 3.Add the diced chicken breast to the pan and cook until browned and cooked through. Remove from the pan and set aside.
4. 4.In the same pan, add the diced onion, bell pepper, minced garlic, and minced ginger. Cook until the vegetables are softened.
5. 5.Add the pineapple chunks to the pan and cook for another 2-3 minutes.
6. 6.Pour the sweet and sour sauce over the vegetables and pineapple. Stir well to coat everything evenly.
7. 7.Add the cooked chicken back to the pan and stir to combine with the sauce and vegetables.
8. 8.Pour the dissolved cornstarch into the pan and stir until the sauce thickens.
9. 9.Season with salt and black pepper to taste.
10. 10.Garnish with sliced green onions and serve hot with steamed rice.
11. 11.Enjoy your delicious Sweet and Sour Pineapple Chicken!

lightbulb_outline Tips

• chevron_rightFor extra flavor, marinate the diced chicken in soy sauce and ginger for 30 minutes before cooking.
• chevron_rightIf you prefer a spicier kick, add some red pepper flakes or sriracha sauce to the sweet and sour sauce.
• chevron_rightFeel free to customize this dish by adding other vegetables like carrots or snow peas.
• chevron_rightIf you want a vegetarian version, you can substitute tofu for the chicken.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.