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Easy Sweet and Sour Chicken – Healthyish Foods

Easy Sweet and Sour Chicken

Looking for a quick dinner recipe? This easy sweet and sour chicken recipe is the answer. The entire meal comes together in under 40 minutes
5 from 2 votes
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Chicken and rice

  • 1 lb. chicken breasts , cut into one cubic inch sized pieces
  • 2 tablespoons olive oil
  • salt and pepper , season the chicken
  • 1 cup uncooked jasmine rice , white rice works well too
  • 1.5 cups bone broth, Smart Chicken brand - classic flavor
  • 1 tablespoon salted butter

Veggies and fruit

  • 20 ounce can pineapple chunks, reserve the juice for the sauce
  • 1 small- medium red onion, diced into medium sized pieces, about 1 cup
  • 1 medium red bell pepper, diced into medium sized pieces, about 1 cup
  • salt and pepper to taste, season the veggies and pineapple

Sweet and sour sauce

  • 1 cup pineapple juice , from the can
  • ½ cup light brown sugar
  • ¼ cup rice vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2.5 teaspoons cornstarch mixed with 1 tablespoon water to form a slurry

Optional garnishes

  • fresh cilantro
  • crushed peanuts
  • toasted sesame seeds


  • sauce pot for the rice
  • saucepan for everything else
  • 2 bowls to hold the cooked chicken and veggies


Prepare the rice:

  • Add the butter, rice and bone broth to a sauce pot. Stir.
  • Bring it to a boil and cover with a lid creating an airtight seal.
  • Once you cover the pot, reduce the heat and let the rice cook for 15 minutes.

Prepare the chicken:

  • Cube the chicken breasts using poultry scissors.
  • Add the olive oil to an 11-inch non-stick saucepan over medium heat.
  • Add the cubed chicken to the pan and season it with salt and pepper.
  • Once the chicken has a golden-brown sear and is fully cooked through, remove it from the pan using tongs and place the cubes in a small bowl. Set aside.

Prepare the veggies and fruit:

  • Using the same pan, add the diced onion, diced red bell pepper and pineapple chunks to the pan. The excess juice from the pineapple will deglaze the pan.
  • Cook for about 5-10 minutes or until the veggies and pineapple have slightly softened. You do not want the veggies to get too soft.
  • Remove the veggies and pineapple from the pan using tongs and place them in a small bowl. Set aside.
  • If there are any burnt pieces on the bottom of the pan, rinse them off before proceeding. You do not want your sauce to have a burnt flavor.

Prepare the sauce:

  • Still using the same pan, add the pineapple juice, soy sauce, ketchup, brown sugar, and rice vinegar to the pan. Whisk until everything is well combined.
  • Once the sauce begins to bubble, add the cornstarch slurry. Stir until the sauce thickens.
  • Add the cooked chicken cubes and veggies into the sauce. Toss until well coated.

Assemble the meal:

  • Add some rice to the bottom of your bowl.
  • Top with the saucy chicken and veggies.
  • Add your favorite garnishes and enjoy hot!


Serving: 1serving, Calories: 649kcal, Carbohydrates: 99g, Protein: 33g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 775mg, Potassium: 869mg, Fiber: 3g, Sugar: 56g, Vitamin A: 1165IU, Vitamin C: 59mg, Calcium: 79mg, Iron: 2mg