A faster, lighter twist on a classic, this sweet & sour ground chicken recipe gives you the bright, sticky-sweet flavors you love, but made easy with ground chicken, bell peppers, and pineapple; all in one pan and in under 30 minutes.

A white pot filled with a stir-fry of ground meat, red bell peppers, pineapple chunks, and green onions, with a spoon inside.

5 star review

“This was fantastic! Full of flavor. Easy to make. Minimal clean up. The whole family loved it! This is in the weekly rotation! Far better than take out. Thank you so much! ”

– Melanie
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This is the Ground Chicken Recipe I Always Look Forward To!

This is what I make when I want a sweet and sour chicken situation without cutting up raw chicken or deep frying anything. I love it because it’s super-fast, saucy and satisfying, all without weighing me down or leaving a pile of dishes in its wake (love that!).

Annnnd, the best part is that not only does the ground chicken cook faster than cubed raw chicken, but also that it soaks up all the tangy, glossy sauce that just so happens to be made from simple ingredients you probably already have kicking around your pantry. For this easy ground chicken recipe I also doubled up on bell peppers for extra veg (and to bring the crunch), opted for pineapple for a little sweetness, and made sure that it all came together in one skillet.

It’s nostalgic in the best possible way, but still super simple, which is exactly what I need most weeknights. I’m really all about simplifying dinner on busy weeknights, so if you like this kind of meal, you’ll probably love my chicken meatball parm bake, too, which is another of my fav ways to use ground chicken.

Overhead view of raw ground meat, pineapple, red bell peppers, green onions, brown sugar, honey, garlic powder, soy sauce, tomato paste, oil, and salt arranged on a white surface.
Ingredients You’ll Need: tomato paste, rice vinegar, tamari or soy sauce, honey, brown sugar, garlic powder, green onions, olive oil, ground chicken, salt, bell peppers, and pineapple.

Welcome to My Kitchen! Let’s Make a Ground Chicken Stir-Fry

Jump to Recipe Instructions
A glass bowl containing soy sauce, tomato paste, brown sugar, and seasonings, next to a whisk, chopped pineapple in a bowl, green onions, and a bottle of oil.
Combine the sauce ingredients.
A whisk mixing a dark sauce with chopped ingredients in a glass bowl, next to a bowl of pineapple chunks and green onions on a white surface.
Whisk to combine.
Ground meat is being cooked and stirred with a wooden spatula in a white skillet on a stovetop.
Cook the chicken with salt & garlic powder.
A white pan on a stove contains chopped red bell peppers and sliced green onions, ready to be cooked.
Cook the bell peppers & green onions.
A white pot on a stove contains chopped tomatoes, pineapple chunks, ground meat, green onions, and a dark sauce, ready to be mixed and cooked.
Add the chicken, sauce, and pineapple.
A hand stirs a mixture of red bell peppers, ground meat, and vegetables in a white skillet on a stovetop.
Simmer until slightly thickened.
A wooden spoon stirs a pan of sautéed vegetables, including chopped green onions, red bell peppers, and ground meat, on a stovetop.
Stir in green onions.
A skillet filled with stir-fried ground meat, red bell peppers, pineapple chunks, and chopped green onions, with a spoon resting in the dish.
Serve and enjoy.

Testing Notes for This Easy Ground Chicken Recipe

  • I like to whisk the sauce together first before cooking anything so I’m not scrambling to measure things once the pan’s hot, so I suggest you do the same.
  • If you’re feeding more than four people or want leftovers, I’d go ahead and double this one. It’s just as good the next day, if not better!
  • Steamed rice is lovely here, but I also tested it over noodles too, and it totally worked. Rice keeps it classic, and a thicker, chewier noodle makes it feel like a comfort meal in a bowl.
A bowl of white rice topped with ground meat, red bell peppers, green onions, and sauce, with a fork resting on the side.
A white pot filled with a stir-fry of ground meat, red bell peppers, pineapple chunks, and green onions, with a spoon inside.
5 stars (2 ratings)

Sweet & Sour Ground Chicken (1-Pan Dinner!)

by Robyn Conley Downs
Servings: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
A faster, lighter twist on a classic, this sweet & sour chicken gives you the bright, sticky-sweet flavors you love, but made easy with ground chicken, bell peppers, and pineapple; all in one pan and in under 30 minutes.
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Ingredients

For the Sauce

  • 4 tablespoons tomato paste
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 4 tablespoons low-sodium tamari (or soy sauce)
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder, divided

For the Sweet & Sour Chicken

  • 5 green onions
  • 2 tablespoons olive oil, divided
  • 1 pound 96% lean ground chicken
  • ¼ teaspoon kosher salt
  • 2 red bell peppers, chopped into 2-inch pieces
  • 1 cup chopped pineapple (fresh or canned chunks, drained)

Equipment

Instructions 

  • Make the Sauce: In a small bowl, whisk together the tomato paste, vinegar, tamari or soy sauce, honey, brown sugar, and ½ teaspoon of the garlic powder. Set aside.
  • Chop the Green Onion: Trim the root ends, then slice the green onions into small (½-inch) pieces. Separate the white and light green parts from the dark green tops. Set aside.
  • Cook the Chicken: Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the ground chicken, salt, and remaining ½ teaspoon of garlic powder. Cook, breaking it up with a wooden spoon, until fully browned and cooked through, about 6–8 minutes. Remove to a plate and set aside.
  • Cook the Veggies: To the same pan over medium heat (no need to wash it first), add 1 tablespoon of olive oil. Stir in the bell peppers and white parts of the green onion. Cook for another 3–4 minutes until the veggies are slightly softened but still bright.
  • Simmer: Add the cooked chicken back to the pan along with the sauce and the pineapple. Turn the heat to low and simmer to allow the sauce to thicken slightly and absorb into the chicken, about 1-2 minutes. Turn the heat off, add the green parts of the green onion, stir, and serve.

Notes

  • Optional Serving Suggestions: Steamed white rice, sriracha or chili crisp (highly recommended!).
  • Pineapple: When I tested this, I personally preferred fresh pineapple, which gave the best texture and flavor, but canned totally works if that’s what you’ve got. Just drain it well. My daughter did not care for the pineapple at all, so feel free to leave it out if it’s not your jam.
  • Gluten-Free: Be sure to use gluten-free tamari to keep this recipe gf.
Course: dinner, Lunch
Cuisine: American, Asian

Nutrition Information:

Serving: 1 (of 4), Calories: 333kcal, Carbohydrates: 26g, Protein: 23g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 723mg, Potassium: 1067mg, Fiber: 3g, Sugar: 21g, Vitamin A: 2286IU, Vitamin C: 88mg, Calcium: 46mg, Iron: 2mg
Nutrition disclaimer
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