Quick 30-Minute Sweet and Sour Chicken Recipe

In a small bowl, whisk together the pineapple juice, ketchup, rice vinegar, soy sauce, brown sugar, and 1 tablespoon of cornstarch until smooth. Set this sweet and sour sauce mixture aside for later use.

Pat the chicken cubes dry with a paper towel and toss them in a medium bowl with the remaining 1 tablespoon of cornstarch until evenly coated. This light coating will help the chicken develop a beautiful golden crust without deep frying.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes, turning occasionally, until golden brown and cooked through, then transfer to a plate.

Pour the remaining 1 tablespoon of vegetable oil into the same skillet over medium heat. Add the red and green bell peppers, stir-frying for 3 to 4 minutes until they are slightly softened but still retain a bright color and crisp texture.

Stir the minced garlic and pineapple chunks into the skillet with the peppers, cooking for about 1 minute until the garlic is highly fragrant. Be careful not to let the garlic burn as it will make the dish bitter.

Pour the prepared sauce mixture into the skillet and bring it to a simmer. Cook for 2 minutes, stirring constantly, until the sauce thickens into a glossy, clear glaze.

Return the cooked chicken to the skillet, tossing well to coat every piece in the thick sweet and sour sauce. Cook for 1 more minute until everything is heated through, then serve immediately over hot steamed rice.