Crispy golden chicken pieces get tossed with crunchy red and green bell peppers and juicy pineapple chunks in a glossy, tangy sauce that clings to every bite. The chicken fries up in a light cornstarch coating for that satisfying crackle, and a quick cornstarch slurry gives the sauce its perfect glaze-like thickness without any heavy reduction. Tamari brings a deep, savory backbone that balances the bright pineapple and rice vinegar beautifully, while ketchup adds that familiar tomato-forward tang this dish is known for. Serve it hot over white rice with a scatter of green onions and sesame seeds for a takeout-style dinner you can make at home. This one's a solid pick for an added sugar–conscious kitchen, letting you control exactly what goes into that signature sweet and sour flavor. It's the kind of meal that comes together fast on a weeknight but still feels like a treat.
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Drain the pineapple chunks over a bowl, reserving ½ cup of the juice for the sauce. Set the pineapple chunks aside.
In a medium saucepan, whisk together the pineapple juice, rice vinegar, ketchup, tamari, and sugar. In a small bowl, stir the 1 tbsp cornstarch into the 1 tbsp water until smooth, then whisk the slurry into the sauce mixture. Set the saucepan aside.
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