Sweet and sour chicken stir fry with pineapple and peppers

Prep 15 min
Total 25 min
Serves 4



skinless boneless chicken breasts, cut in 1-in. cubes (about 450 g)
1/2 tsp
1/2 tsp
2 tsp
canola oil, divided
onion, sliced
mini bell peppers, halved and seeded (or 2 bell bell peppers, cut in strips)
2 cups
coarsely chopped pineapple


1/2 cup
low-sodium chicken broth
1/4 cup
3 tbsp
white vinegar
2 tbsp
1 1/2 tbsp
low-sodium soy sauce
1 tbsp
cornstarch, divided


  • Sauce: Whisk broth with ketchup, vinegar, sugar, soy sauce and 2 tsp corn- starch in a small bowl. Set aside.
  • Toss chicken with remaining 1 tsp cornstarch, salt and pepper in a bowl until well coated.
  • Heat an extra-large non-stick frying pan over medium-high. Add 1 tsp oil, then chicken. Stir-fry until golden brown and almost no pink remains, about 5 min. Transfer to a plate.
  • Add remaining 1 tsp oil to pan, then onion. Cook until onion starts to soften, about 2 min. Add peppers and pineapple, and cook until they start to soften, about 3 min.
  • Return chicken and any juices to pan. Add ketchup mixture to pan and bring to a boil. Cook until sauce is thickened, about 2 min. Serve with jasmine rice.

Switch It Up:  Instead of chicken, use 450 g large frozen raw shrimp, thawed and peeled. Shrimp may take 1 min less to cook. Switch up peppers with 2 zucchini, cut into half-moons, or 1 bunch asparagus, trimmed and halved.

Kitchen tip: Use a small measuring spoon to scrape seeds from mini peppers.


Calories 263, Protein 28 g, Carbohydrates 30 g, Fat 4 g, Fibre 3 g, Sodium 815 mg. Excellent source of Vitamin C
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