Gluten Free Pineapple Sweet and Sour Chicken

Total time1 hr

Prep time20 min

Cook time25 min

Gluten Free Pineapple Sweet and Sour Chicken

This crispy-coated chicken gets its golden crunch from a simple cornstarch-and-egg dredge, pan-seared until deep amber and juicy inside. Sweet, ripe pineapple chunks caramelize alongside crisp red and green bell peppers, then everything gets tossed in a glossy sauce built from rice vinegar, ketchup, and maple syrup that thickens into that classic sticky-sweet coating. A scatter of scallions and sesame seeds on top finishes it with a little crunch and color before serving. The whole thing comes together in one skillet, so cleanup is easy and the chicken stays hot and freshly glazed. It's a takeout-style favorite you can feel confident serving on a gluten free table, with all the sweet-and-sour flavor you're craving and none of the guesswork.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
¼ tsp black pepper
½ cup cornstarch
2 large eggs, beaten
3 tbsp neutral oil, divided (such as canola oil or vegetable oil)

For the sauce

⅓ cup rice vinegar
¼ cup ketchup
3 tbsp maple syrup
2 tbsp tamari
1 tbsp cornstarch
2 tbsp water

For the stir-fry

1 tbsp garlic-infused oil
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 cup fresh pineapple chunks (about ¾-inch pieces)
3 scallions, green tops only, thinly sliced

For serving

1 tsp sesame seeds (optional)

Instructions

1
Pat the chicken pieces dry with paper towels, then season with salt and pepper. Place the cornstarch in a shallow bowl and the beaten eggs in a second shallow bowl. Working in batches, dredge each chicken piece in cornstarch, shake off the excess, then dip in the egg until fully coated. Set aside on a plate and let rest for 15 minutes — this helps the coating adhere.
2
While the chicken rests, whisk together the rice vinegar, ketchup, maple syrup, and tamari in a small bowl until smooth. In a separate small bowl, stir the 1 tbsp cornstarch into the 2 tbsp water until dissolved. Set both aside.

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