Sweet and Sour Chicken Skillet – Easy Recipes for Dinner
Let me tell you, this sweet and sour chicken skillet is the kind of dish that immediately takes me back to cozy family dinners at my grandma’s kitchen table. The juicy chicken, coated with that glossy tangy sauce, always got everyone reaching for seconds (and sometimes thirds!). The bright colors of red and green bell peppers dancing in the pan make it look almost too pretty to eat—but trust me, the moment it hits your taste buds, you’ll be hooked. Plus, it’s all done in one skillet, which means less mess and more time to enjoy the warm, comfort-filled meal with the people you love.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil (or any neutral oil)
- Salt and pepper, to taste
For the Sauce / Garnish:
- 1/2 cup pineapple juice (from canned pineapple works great)
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- Optional: sliced green onions or sesame seeds for garnish
How I Make It
Step 1:
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken pieces, seasoning them lightly with salt and pepper. Cook until the chicken is golden and cooked through, about 6–8 minutes, stirring occasionally. Remove the chicken and set it aside. Don’t worry if the edges get a little crispy—that adds great texture!
Step 2:
In the same skillet, add the onion, garlic, and bell peppers. Sauté for about 3–4 minutes until the peppers start to soften but still have a little crunch. This contrast in texture makes the dish shine.
Step 3:
While your veggies are cooking, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce in a small bowl. This sauce is where the magic really happens—the balance of tangy and sweet!
Step 4:
Pour the sauce mixture into the skillet with the veggies. Bring it to a simmer, then add your browned chicken back to the pan. Stir everything together so the chicken and veggies soak up that glossy sauce.
Step 5:
Give the cornstarch slurry a quick stir and slowly add it to the skillet while stirring. This will thicken the sauce nicely—cook for another 1–2 minutes until you get that perfect, sticky consistency that clings to every bite.
Step 6:
Turn off the heat and sprinkle with green onions or sesame seeds if you like. Serve this colorful, flavorful skillet over steamed white rice or simple fried rice for a meal that feels like a restaurant-worthy treat, without the fuss.
Variations & Tips
- Swap chicken breasts with boneless thighs for extra juicy, tender bites.
- Use fresh pineapple chunks for more texture and a burst of juicy sweetness.
- If you want a little heat, add crushed red pepper flakes or a splash of hot sauce to the sauce.
- For a gluten-free option, substitute soy sauce with tamari.
- If the sauce tastes too tangy, stir in a bit more brown sugar to balance it out.
- Don’t crowd your skillet when cooking the chicken; cook in batches if needed to get a nice sear.
How I Like to Serve It
This skillet pairs wonderfully with fluffy jasmine rice or even cauliflower rice for a lighter option. I love making it when friends come over because it feels festive and colorful on the plate. On warmer nights, serve it with a crisp green salad for a bright, fresh contrast. And trust me, it’s just as good reheated for lunch the next day!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet over medium heat to keep the chicken moist and sauce thick.
Closing: This sweet and sour chicken skillet is one of those go-to meals that’s quick, comforting, and always delivers big on flavor—perfect for busy nights you still want to impress!
