Our sweet and sour chicken recipe includes a homemade sauce made with pineapple, soy sauce and a hint of ketchup to round out the flavors. After marinating the chicken, the one-pan dish cooks in only 15 minutes.

Ingredients

• 1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
• 1 tablespoon sherry or reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (20 ounces) unsweetened pineapple chunks
• 2 tablespoons plus 1/3 cup cornstarch, divided
• 2 tablespoons sugar
• 1/4 cup cider vinegar
• 1/4 cup ketchup
• 2 tablespoons canola oil
• 3 cups hot cooked rice

Directions

1. In a large shallow dish, combine 1 tablespoon soy sauce, sherry, salt, garlic powder and ginger; add the chicken. Turn to coat; cover and refrigerate 30 minutes.
2. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside.
3. Drain chicken, discarding marinade. Place remaining cornstarch in a large shallow dish. Add chicken, a few pieces at a time, and turn to coat. In a large skillet or wok, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove and keep warm.
4. Stir pineapple juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.