Homemade Sweet & Sour Chicken

Why You’ll Love This Recipe

I love how this sweet & sour chicken brings the nostalgic flavors of Chinese-American comfort food right into my kitchen. It’s simple to prepare—just sauté veggies, whisk together a tangy pineapple-ketchup sauce, and bake everything until the chicken is tender. The sweet-salty sauce pairs perfectly with rice, making it a satisfying family meal that even picky eaters enjoy

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

• 2–3 chicken breasts

• 1 white onion, chopped

• 1 green bell pepper, chopped

• ½ cup ketchup

• 1 tsp garlic salt

• 1 tsp salt

• ½ tsp black pepper

• 5–6 tsp Worcestershire sauce

• 2 cups pineapple juice (plus chunks)

• 1 cup brown sugar

• ½ cup flour

• 20 oz pineapple chunks, drained

Directions

1. Sauté the chopped onion and green bell pepper in a skillet until they begin to soften.

2. In a separate pan, whisk together ketchup, garlic salt, salt, black pepper, Worcestershire sauce, pineapple juice, brown sugar, and flour. Heat until the sauce thickens.

3. Stir in the sautéed veggies and pineapple chunks, coating them in the sauce.

4. Place the chicken breasts in a baking dish and pour the sauce mixture over them.

5. Bake at 350°F for 1 to 1½ hours, until the chicken is cooked through (internal temperature reaches 165°F). Serve the chicken with the sauce over white rice.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 1 hour 30 minutes

• Total Time: 1 hour 40 minutes

Variations

• Protein swap: I sometimes use chicken thighs instead of breasts for juicier results.

• Vegetable mix: I add red bell pepper, carrots, or snap peas to boost color and nutrition.

• Sauce tweak: For a tangier sauce, I add a splash of rice vinegar or reduce sugar slightly.

Storage/Reheating

• Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: I reheat in a microwave or in a low oven (325°F) until warmed through. Add a splash of juice if the sauce thickened too much.

FAQs

Can I use frozen pineapple instead of canned?

Yes—I thaw and drain frozen pineapple before adding it to the sauce to avoid excess moisture.

Is there a gluten-free version?

Absolutely—I replace the all-purpose flour with cornstarch or gluten-free flour for thickening.

Can I make this on the stovetop instead of baking?

Yes—I simmer everything together in a covered skillet for about 30 minutes until the chicken is cooked through and the sauce has thickened.

Can I use chicken thighs instead of breasts?

Definitely. Boneless thighs stay juicy and absorb the sauce beautifully—they may require slightly less baking time.

What are the best sides for this dish?

I love serving it with fluffy white rice, but it also pairs well with noodles, quinoa, or cauliflower rice for a lower-carb option.

Conclusion

I find this sweet & sour chicken to be a deliciously easy crowd-pleaser. It’s full of comforting flavors, requires minimal prep, and yields a hearty meal perfect for family dinners or meal-prepping. Whether I keep it classic or customize it with extra veggies or protein swaps, it never disappoints.

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