Sweet and Sour Chicken With Pineapple and Peppers

By JAmero4702

Ingredients

• Sweet and Sour Sauce:
• 2 chicken breast halves, cut into 3/4 - 1 inch pieces
• 3 Tablespoons high smoke point oil, divided (I used avocado oil, but you can use canola, vegetable, grapeseed, coconut oil, etc.)
• 2 Tablespoons soy sauce
• 3 Tablespoons cornstarch
• 1 large onion, cut into large chunks
• 1 1/2 bell peppers (I used 1 red and 1/2 yellow bell peppers), cut into 1 inch pieces
• 1 small jalapeño pepper, seeded and thinly sliced
• salt, to taste
• 1 1/2 cups fresh pineapple, cut into 1/2 inch chunks
• 2-3 garlic cloves, minced
• 1 Tablespoon scallions (green onions), thinly sliced
• 1/2 cup pineapple juice
• 1/2 cup orange juice
• 2-4 Tablespoons soy sauce (I used 3 Tablespoons)
• 1/4 cup brown sugar (or honey)
• 1/4 cup apple cider vinegar
• 2 Tablespoons ketchup
• 1 Tablespoon cornstarch

Preparation

Step 1

Instructions
Prep all the ingredients ahead of time, because once you start cooking, it will go very fast. I also like serving this dish with rice, so I start the rice first, before I start making this dish, so that it's all ready to be served together.
Combine the chicken, 2 Tablespoons oil, soy sauce and cornstarch in a medium bowl and allow it to stand for about 10 minutes, while you chop the rest of the vegetables.
Whisk all the sauce ingredients together in a large liquid measuring cup until thoroughly combined. The sauce is very adjustable. I made it according to my own taste preferences, but you can add more brown sugar if you want it sweeter, or more vinegar if you want it to have a more "sour" flavor.
Heat ½ a Tablespoon of oil in a 12 inch nonstick skillet to medium heat to medium high heat and then cook the chicken in two batches, about 2-3 minutes per side, until golden brown. Set the chicken aside.
In the same skillet, add the remaining ½ Tablespoon of oil and add the onions, cooking for 2-4 minutes, on medium high heat, until the onions are just starting to turn golden.
Add the bell peppers, jalapeño and garlic. Season with salt to taste. Cook for another 3-5 minutes, until the peppers soften.
Add the pineapple and cook for 2-3 minutes.
Pour in the sauce into the skillet. Bring the sauce to a boil and then reduce to a simmer, cooking the sauce until it thickens, just 3-5 minutes.
Add the chicken to the skillet, mixing to combine, so that the sauce coats the chicken and keep it on the heat for just a few minutes until the chicken warms through. Serve over rice. Garnish with green onions.