Sweet & Sour Recipe

Prepare protein

If using chicken: trim fat and cut into 1-inch bite-sized pieces. If using tofu: press for 15–30 minutes, then cut into 1-inch cubes.

Chop vegetables and pineapple

Seed and dice the tomato into 1-inch pieces. Peel (if desired) and cut the cucumber into 1/2-inch thick half-moons. Core and cut bell pepper into 1-inch pieces. Peel and cut the onion into 1-inch chunks. Slice scallions thinly on the diagonal (reserve some green tops for garnish). Drain canned pineapple, reserving juice for the sauce; cut large chunks to match other vegetables if needed.

Marinade

In a medium bowl toss the protein with 2 tbs soy sauce, 2 tsp cornstarch, 1 tsp salt, and 1 tsp black pepper. Let sit 10–15 minutes while you make the sauce.

In a small bowl whisk together 1 cup pineapple juice, 3 tbs rice vinegar, 4 tbs ketchup, 3 tbs brown sugar, 1 tbs soy sauce, and 2 tbs water until smooth. In a separate small cup stir 1 tsp cornstarch with 1 tbs water to make a slurry; set both aside.

Heat a large skillet or wok over medium-high heat and add 1–2 tbs vegetable oil. When hot, add the marinated protein in a single layer (do not overcrowd — cook in two batches if necessary). Sauté the protein, stirring occasionally, until browned and cooked through (chicken 5–7 minutes, tofu 4–6 minutes to get golden crust). Remove protein to a plate and tent with foil to keep warm.

Add another 1 tbs oil to the skillet if it looks dry. Add the onion and bell pepper and stir-fry 2–3 minutes until they begin to soften but still crisp. Add the cucumber and scallions, and cook 1–2 minutes more. Add the diced tomato and pineapple chunks and stir to combine; cook 1 minute just to heat the tomato and pineapple.

Return the cooked protein to the skillet with the vegetables. Stir the prepared sweet & sour sauce, then pour it over the protein and vegetables. Bring to a gentle simmer for 1–2 minutes. Slowly stir in the cornstarch slurry and cook 30–60 seconds until the sauce thickens and becomes glossy, coating the ingredients.

Taste and adjust seasoning: add up to 1 tsp salt or 1 tbs sugar if you prefer sweeter, or 1–2 tbs extra vinegar for more tang. If using, stir in 1 tsp sesame oil for aroma.

Remove from heat. Garnish with reserved scallion greens and chopped cilantro if using. Serve immediately over cooked rice or noodles.