1½poundsboneless skinless chicken breastscut into 1-inch pieces
3tablespoonscornstarch
3tablespoonsolive oil
½yellow onionchopped
1red bell pepperchopped
1green bell pepperchopped
15ouncespineapple chunks
Instructions
In a medium bowl, whisk together all the sauce ingredients. Set aside.
½ cup granulated sugar, ½ cup pineapple juice, ¼ cup ketchup, 2 tablespoons low-sodium soy sauce, 2 tablespoons light brown sugar, 3 cloves garlic, 1 tablespoon cornstarch
Toss the chicken with the cornstarch until well coated.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add in the chicken and cook until golden and no longer pink in the center. Transfer to a plate and set aside.
3 tablespoons olive oil
Wipe out the skillet and add in the remaining olive oil. Sautee the onion, red bell pepper, and green bell pepper until crisp tender, about 5 minutes. Add in the chicken, sauce, and pineapple. Simmer until thickened.
½ yellow onion, 1 red bell pepper, 1 green bell pepper, 15 ounces pineapple chunks
Serve over rice and enjoy!
Video
Notes
To make this recipe gluten free, use tamari instead of soy sauce.
To substitute fresh pineapple: use 1 ½ cups chopped pineapple. Replace the pineapple juice with chicken broth and increase the sugar by ¼ cup.
Storage: Store sweet and sour chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.