Sweet and Sour Chicken - A Lighter Version

The last time my family and I were in Hawaii we stayed in a condo, purchased groceries, and made most of our meals at the condo. On a trip to the store grocery store we were trying to pick out pineapples, but none of us had any clue as to how to pick the fruit. A nice grocery store employee helped us pick out the perfect, ripe pineapples. She showed us pineapples where the exterior was very green while others where the exterior was very yellow. The employee explained the yellower the pineapples the riper and sweeter they were.

The pineapple on the left is no where near ripe and ready to eat.
The pineapple on the right should be juicy and sweet! 

We went through a pineapple a day during that trip. Fresh Hawaiian pineapple is simply the best. Sadly, I have yet to taste a pineapple as delicious as those in Hawaii.

When I saw our grocery store was brimming with pineapples I knew I had to pick up a few. After spotting a recipe for a lighter sweet and sour chicken I knew exactly what we were having for dinner.

Grab some of the yellowest pineapple you can find, pick up some bright bell peppers, and feast on this delicious one-skillet dish. If you're not a pineapple fan you can always make this and skip over the pineapple (but, that would be a crying shame).

Sweet and Sour Chicken - A Lighter Version

Serves 4

For the Stir Fry:

2 Tbsp olive oil, divided
1 lb boneless skinless chicken breasts (about 2 breasts), cut into 1-inch pieces
1 large white onion, chopped into 1-inch pieces
1 green bell pepper, chopped into 1-inch pieces
1 red bell pepper, chopped into 1-inch pieces
2 cups fresh pineapple chunks
2 carrots, peeled and chopped into coins
2 cloves garlic, minced
Sesame seeds (if desired)
white or brown rice, for serving

For the Sauce:
1/4 cup ketchup
3 Tbsp sriracha chile sauce
3 Tbsp rice wine vinegar
3 Tbsp brown sugar
1/2 tsp oyster sauce (optional)
1 pinch white pepper
1/2 cup pineapple juice (or any kind of citrus juice will do)
1 Tbsp cornstarch

Directions: 

1. Heat 1 Tbsp oil in a large deep-bottomed skillet over medium-high heat. Season chicken with salt and pepper, then add to skillet. Saute for about 5 minutes, flipping occasionally, until the chicken is cooked through and no longer pink on the inside. Remove chicken and set aside.
2. Add an additional 1 Tbsp oil to the skillet, then add in the onion, peppers, carrots. Saute for about 5 minutes, stirring occasionally. Add garlic and cook for another 3 minutes or until the vegetables are tender yet still a bit crisp. Remove vegetables and set aside.
3. Add ketchup, sriracha, vinegar, brown sugar, oyster sauce and white pepper to pan, and whisk to combine. In a separate bowl, whisk together the fruit juice and cornstarch until it has dissolved. Then add the mixture to the sauce. Bring to a boil, then reduce heat to medium-low. Add back in the vegetables and chicken, and stir until evenly coated.
4. Remove from heat and serve over rice, garnished with sesame seeds if desired. Serve immediately.

To my pleasant surprise, this dish was so much easier to put together than I had anticipated. The only thing I'll be sure to have on hand while making it is a few prepping bowls immediately on hand. 

Scott loved it. I did too, however I think 3 full tablespoons of sriracha sauce was a bit too much for me. I've gotten better about liking/enjoying food with a little kick, however, this was just a tad too hot for me. The next time I make this - there most certainly will be a next time - I'll scale down the hot sauce.

Side note: I found this recipe over at Iowa Girl Eats. Iowa Girl, Kristen had guest blogger, Ali at Give Me Some Oven, share this recipe. After reading, making, and loving the recipe, Give Me Some Oven was quickly added to my list of favorite food bloggers. If you like this recipe be sure to stop by Give Some Oven and check her out.

I did a breakdown of the nutrition info for one serving of Sweet and Sour Chicken (rice info is not included):

Calories - 260

Total fat - 8.5 g

Carbs - 31.5 g

Fiber - 3.5 g

Protein - 15 g

Source: Ali @ Give Me Some Oven via Iowa Girl Eats