Sweet and sour chicken has had more crimes perpetrated against it than we can possibly list here. At best what you can expect from your take-out place is over-battered, soggy lumps of fried meat slathered in a sticky sauce that's tinted a color not found in nature. You deserve better, and that's exactly what we're giving you here. Tender chicken breasts are stir-fried with fresh veggies and finished in a delicate sweet and sour sauce that's neither cloying nor otherworldly, then served next to brown rice. This is a meal that's nearly as easy as take-out, but so much more nourishing and satisfying.
Bring a small pot with 1 ½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes.
Prepare the Ingredients
Rinse frozen pineapple under warm water if still frozen. Cut pineapple into ½" dice. Mince garlic. Stem, seed, and cut green bell pepper into ½" dice. Core Roma tomato and cut into ½" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ½” dice. Season with ¼ tsp. salt and a pinch of pepper.
Sear the Chicken
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Add chicken to hot pan and cook 5-6 minutes, stirring occasionally, until chicken slightly browns. Remove chicken to a plate and wipe pan clean (chicken will finish cooking later). Return pan to medium heat.
Cook the Vegetables and Finish Chicken
Add 2 tsp. olive oil, green bell peppers, white parts of green onions, and garlic to pan and cook 45 seconds, or until fragrant. Add pineapple, Roma tomatoes, chicken and any accumulated juices, 2 Tbsp. water, and sweet and sour sauce. Cook 4-6 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.
Plate the Dish
Add rice to plate, and top with chicken and vegetables. Garnish with sesame seeds and green parts of green onions.