clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet and Sour Chicken

  • Yield: 4 1x


  • 1 lb chicken breast, cooked and cubed
  • 2 tsp olive oil
  • 1 large (20oz) can pineapple chunks, drained and JUICE RESERVED
  • 1 green pepper, cut into chunks
  • 1 red pepper, cut unto chunks
  • 1 small onion, cut into chunks
  • 1/4 c white vinegar
  • 1 Tbsp soy sauce or gluten free tamari*
  • 2 Tbsp ketchup*
  • 1/3 c packed brown sugar
  • 2 Tbsp cornstarch


  1. In a large pan, cook onion and peppers in olive oil over medium-high heat until crisp-tender.
  2. While peppers and onions are cooking, make sauce by draining the pineapple juice into a liquid measuring cup and adding enough water to the pineapple juice to make 1 1/3c. Stir in vinegar, soy sauce, ketchup, brown sugar, and cornstarch. Whisk until well combined.
  3. Add chicken and pineapple to skillet with peppers and onions. Add sauce to pan and bring to a simmer over medium heat. Stir and cook until sauce has thickened to your desired consistency.
  4. Serve with rice.


*Gluten/Dairy free notes: Be sure your ketchup is gluten free (most are). We like Hunt’s with no high fructose corn syrup. Also, be sure to use gluten free tamari. San-J make a great one.