Ingredients:

For the Chicken

• 1.5 lbs (700g) chicken breast or thighs, cut into bite-sized pieces

• 2 tbsp soy sauce

• 1 tbsp olive oil or vegetable oil

• 1 tsp garlic powder

• 1 tsp ginger powder

• Salt and pepper to taste

For the Sweet and Sour Sauce:

• 1/2 cup ketchup

• 1/4 cup rice vinegar or apple cider vinegar

• 1/4 cup honey or brown sugar

• 2 tbsp soy sauce

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry, for thickening)

• 1/2 cup pineapple juice (optional, for extra sweetness)

• 1/2 cup diced bell peppers (red and green)

• 1/2 cup pineapple chunks (fresh or canned)

• 1 small onion, diced

• 1 clove garlic, minced

• 1 tsp grated ginger

Instructions:

Marinate the Chicken:

1. In a bowl, combine the chicken pieces with soy sauce, olive oil, garlic powder, ginger powder, salt, and pepper. Mix well to coat the chicken evenly.

2. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

Prepare the Sweet and Sour Sauce:

1. In a small saucepan, combine ketchup, vinegar, honey (or brown sugar), soy sauce, and pineapple juice (if using). Stir well.

2. Heat the mixture over medium heat until it begins to simmer.

3. Add the cornstarch slurry and stir continuously until the sauce thickens (about 2-3 minutes). Remove from heat and set aside.

Grill the Chicken:

1. Preheat your grill or grill pan to medium-high heat.

2. Thread the marinated chicken pieces onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning).

3. Grill the chicken for 4-5 minutes per side, or until fully cooked and slightly charred. Baste with some of the sweet and sour sauce during the last few minutes of grilling.

Sauté the Vegetables:

1. While the chicken is grilling, heat a tablespoon of oil in a skillet over medium heat.

2. Add the diced onions, bell peppers, garlic, and ginger. Sauté for 3-4 minutes until softened.

3. Add the pineapple chunks and cook for another 2 minutes.

4. Pour the prepared sweet and sour sauce into the skillet and stir to combine. Let it simmer for 2-3 minutes.

Assemble and Serve:

1. Once the chicken is done, remove it from the grill and toss it in the skillet with the sweet and sour sauce and vegetables.

2. Serve hot over steamed rice or with a side of grilled vegetables.

Tips:

• For extra flavor, add a splash of lime juice or chili flakes to the sauce.

• If you don’t have a grill, you can cook the chicken in a skillet or bake it in the oven at 400°F (200°C) for 15-20 minutes.

• Garnish with sesame seeds or chopped green onions for a finishing touch.