Sweet and Tangy Tropics Chicken

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Welcome to a taste of the tropics with our Sweet and Tangy Tropics Chicken. This dish combines vibrant flavors with a straightforward cooking method, making it perfect for both busy weeknights and relaxed weekend dinners.

Ingredients for Sweet and Tangy Tropics Chicken

The star of this dish is, of course, the chicken breast, providing a lean protein base. The pineapple juice adds a natural sweetness and tenderizes the chicken. Soy sauce brings a savory depth, while white vinegar cuts through the sweetness with a sharp tang. Brown sugar balances the tanginess with rich sweetness. A touch of ketchup adds a hint of umami and color. The cornstarch slurry is essential for thickening the sauce to coat the chicken and vegetables beautifully. Red and green bell peppers introduce freshness and crunch. Don’t forget the pineapple chunks for that extra burst of tropical flavor. Finally, olive oil helps everything cook up nicely, while salt and pepper season the dish to perfection.

Tips & Tricks

  • If you prefer a spicier kick, add a pinch of chili flakes to the sauce.
  • For extra caramelization, let the chicken brown without stirring for a few minutes.
  • Use fresh pineapple if you have it on hand for even more vibrant flavor.
  • Make sure to stir the cornstarch slurry right before adding it to the pan to avoid clumps.

Serving Suggestions

This Sweet and Tangy Tropics Chicken pairs beautifully with jasmine or basmati rice. For a low-carb option, try serving it over cauliflower rice. Complement the dish with a light cucumber salad or a side of steamed broccoli for a pop of green.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a richer flavor and stay juicier.
Is there a substitute for soy sauce?
You can use tamari or coconut aminos if you’re looking for a gluten-free option.
How can I make this dish vegetarian?
Swap the chicken for tofu and follow the same steps. The sauce will work beautifully with tofu as well.

Sweet and Tangy Tropics Chicken Recipe Walkthrough

Start by mixing the sauce. In a bowl, combine your pineapple juice, soy sauce, white vinegar, brown sugar, and ketchup. Stir until the sugar dissolves and set aside.

Heat your olive oil in a large pan over medium heat. Once shimmering, add the cubed chicken. Season generously with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides.

Add the sliced bell peppers to the pan. Sauté alongside the chicken until the peppers are slightly tender but still vibrant.

Pour the prepared sauce over the chicken and peppers. Stir well to ensure every piece is coated. Let it simmer gently.

While simmering, make your slurry. In a small bowl, mix cornstarch with water until smooth. Pour this into the pan, stirring constantly. Watch as the sauce magically thickens.

Finally, add your pineapple chunks. Stir until they’re heated through. Your kitchen should smell amazing by now! Serve it all up hot with a side of steamed rice.

Why You'll Love This Recipe

  • A delightful blend of sweet, sour, and savory flavors.
  • Quick and easy to prepare, perfect for last-minute meals.
  • Uses simple, pantry-friendly ingredients.
  • Colorful presentation with fresh bell peppers and pineapple.

Ingredients

1.5 lbs boneless chicken breast, cubed
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup white vinegar
1/2 cup brown sugar
1 tablespoon ketchup
1 tablespoon cornstarch
1 tablespoon water
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup pineapple chunks
2 tablespoons olive oil
Salt to taste
Pepper to taste

Step-by-step Instructions

1. In a bowl, mix pineapple juice, soy sauce, white vinegar, brown sugar, and ketchup.
2. Heat olive oil in a pan over medium heat. Add chicken cubes, season with salt and pepper, and cook until browned.
3. Add sliced bell peppers to the pan and sauté until slightly tender.
4. Pour the pineapple mixture over the chicken and peppers; stir well.
5. In a small bowl, mix cornstarch and water to make a slurry.
6. Add the slurry to the pan, stirring constantly until the sauce thickens.
7. Add pineapple chunks and stir until heated through.
8. Serve hot with steamed rice.

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