Sweet and Sour Chicken Skillet – Basic Chicken Skillet Variation


Sweet and Sour Chicken Skillet


It’s amazing how many different ways you can accessorize chicken, onion, garlic and green pepper in a skillet.  It’s such a versatile and easy combination of food.  Everything I’ve made that started with Basic Chicken Skillet has tasted so different from the dish before it.

We love Sweet and Sour Chicken (old post, terrible photos) at our house.  The homemade recipe I use is a favorite, but it’s a bit of a pain to fix.  It’s just so messy.  The chicken gets marinated and then dusted in cornstarch and fried.  I make a huge mess doing it and it’s a little time consuming for an average weeknight.

This skillet version of sweet and sour chicken is really quick and easy though.  It skips the breading step, which saves a lot of mess and work.

Here’s what you’ll need for this simple version:  

Sweet and Sour Chicken Skillet ingr

Sweet and Sour Chicken Skillet – Basic Chicken Skillet Variation

Serves: 6-8 servings

  • 1½ lbs. boneless chicken
  • 2-3 Tbs. olive oil
  • 1 onion, chopped
  • ½ green pepper, chopped
  • 1 garlic cloves, crushed
  • 1 red pepper
  • 20 oz pineapple chunks, drained and juice reserved
  • 3 Tbs. vinegar
  • 3 Tbs. brown sugar
  • 2 Tbs. soy sauce
  • 1 Tbs. cornstarch
  1. Chop chicken into bite sized pieces.
  2. Heat oil in skillet and cook chicken over medium heat until nearly done.
  3. Add onion, green pepper, red pepper and garlic.
  4. While chicken cooks, stir together reserved pineapple juice, vinegar, brown sugar, soy sauce and cornstarch.
  5. Finish cooking until chicken is cooked through and onion is soft.
  6. Add pineapple to the skillet.
  7. Pour in sauce, cooking until bubbly and thick.
Serve over rice.


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  1. Thanks, this came in handy today after spending a full day chaffering kids around from early morning. I spied this in my inbox and immediately decided it was dinner. My DH loves sweet and sour but for some reason I never think about making it much. I used skinless bone in thighs, seasoned with salt and pepper and pan seared then finished in the microwave while I sauteed canned pineapple in butter until it was slightly browned. Then sauteed onion and green pepper and threw in some zuccininni that needed using along with the garlic. I added a tsp. of Sirachi sauce and touch of ketchup to the sauce. I got at least three compliments on the sauce from DH. Now if picky little DD would eat more than rice I have it made. She stuck with a pan fried chicken leg.

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