Ingredients

1/2 cup white sugar

1/3 cup apple cider vinegar

3 tbsp pineapple juice (from the canned pineapple pieces)

3 tbsp ketchup (Australia: tomato sauce)

1 tsp Worcestershire sauce

1 tsp soy sauce (light or all purpose)

1 tsp oyster sauce

1/4 tsp salt

1 tbsp cornflour / corn starch + 2 tbsp water (mixed together)

1 1/2 tbsp peanut oil (or vegetable oil)

1 garlic clove (minced or finely chopped)

1 onion (halved and sliced; brown, yellow or white)

400 g / 13 oz chicken thigh fillets (cut into bite size pieces)

1 red capsicum / bell pepper (cut into bite size pieces)

1 green or yellow capsicum / bell pepper (cut into bite size pieces)

1 can (8oz/250g) canned pineapple pieces in natural juice, separated from juice

Sliced shallots / scallions (for garnish)

Instructions

Step 1: Mix together the sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and salt in a bowl to make the sauce. In a separate small bowl, mix the cornflour and water to create the thickener.

Step 2: Heat the peanut oil in a wok or large skillet over high heat. Add the minced garlic and sliced onion and cook for about 1 minute until fragrant.

Step 3: Add the chicken pieces and stir fry until the chicken is white all over but still slightly pink inside.

Step 4: Add the red and green (or yellow) capsicum pieces and continue stir frying for 2 minutes.

Step 5: Pour in the sauce mixture. Stir continuously until the sugar dissolves and the sauce begins to bubble.

Step 6: Add the cornflour thickener and bring the mixture to a simmer, stirring constantly. Cook until the sauce thickens to a syrupy consistency, about 3 minutes.

Step 7: Stir through the pineapple pieces just to warm them up, then remove the pan from the heat.

Step 8: Serve the sweet and sour chicken immediately over steamed rice, or try cauliflower rice for a low-carb option. Garnish with sliced shallots or scallions if desired.

Tips & Variations

Use chicken breast instead of thigh fillets if you prefer leaner meat, but avoid overcooking to keep it tender.

For extra crunch, add sliced water chestnuts or snap peas along with the capsicum.

Adjust the sugar and vinegar quantities to balance sweetness and tanginess to your taste.

If you like more heat, add a pinch of chili flakes or fresh chopped chili when cooking the garlic and onion.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well if you prefer. Use bite-sized pieces and add them at the same stage as canned pineapple to warm through without overcooking.

Is there a vegetarian version of this dish?

Absolutely. Replace chicken with firm tofu or tempeh and follow the same cooking steps. You can also add more vegetables such as broccoli or mushrooms for extra flavor and texture.