30-Minute Sweet and Sour Pineapple Chicken and Rice
This Sweet and Sour Pineapple Chicken and Rice delivers the ultimate tropical flavor in just 30 minutes. Juicy chunks of pineapple, tender chicken, and crisp vegetables come together in a tangy, homemade sauce that’s sweet, savory, and perfectly balanced. A quick, family-friendly stir-fry that’s healthier and tastier than takeout — ideal for busy weeknights.
Equipment
- Large Skillet or Wok
- Mixing bowls
- Whisk
- spatula or wooden spoon
- Measuring Cups and Spoons
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
- 1 Tbsp Olive Oil or Sesame Oil
- 1 Red Bell Pepper, chopped
- 1 Green Bell Pepper, chopped
- ½ cup Diced Yellow Onion
- 3 cloves Garlic, minced
- 3 cups Cooked Jasmine Rice (for serving)
- ½ cup Pineapple Juice (reserved from canned pineapple)
- ¼ cup Soy Sauce (or Tamari for gluten-free)
- ¼ cup Brown Sugar (or honey)
- 2 Tbsp Apple Cider Vinegar (or rice vinegar)
- 1 Tbsp Fresh Ginger, grated
- 2 Tbsp Cornstarch (for thickening)
- 1 (15 oz) can Pineapple Chunks, drained (reserving juice)
- Chopped Green Onions or Sesame Seeds (for garnish)
Instructions
- Heat oil in a large skillet or wok over medium-high heat. Add cubed chicken and cook for 5–7 minutes until golden and cooked through. Remove from the pan and set aside.
- In the same pan, add bell peppers and onion. Stir-fry for 3–4 minutes until crisp-tender. Add garlic and cook for 1 minute until fragrant.
- Whisk together pineapple juice, soy sauce, brown sugar, vinegar, ginger, and cornstarch in a bowl until smooth and lump-free.
- Pour sauce into the pan with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens and becomes glossy.
- Return chicken and pineapple chunks to the pan. Toss everything until fully coated in the sauce and heated through.
- Serve immediately over bowls of cooked Jasmine rice. Garnish with green onions or sesame seeds.