Instructions

1. Clean the bell peppers and cut them into cubes.
   
2. In a pan, heat a drizzle of oil. Add the bell peppers and sauté over low heat for 10 minutes, stirring occasionally to prevent burning.
   
3. Meanwhile, in a small saucepan, combine the water and sugar. Heat over low heat until the sugar is dissolved.
   
4. Add the vinegar to the water and bring to a boil over medium heat. Let it boil until the vinegar smell is nearly gone.
   
5. At this point, add the tomato paste to the saucepan and stir until it’s fully dissolved. Turn off the heat.
   
6. Once the bell peppers are ready, transfer them to the saucepan with the sauce.
   
7. Cut the chicken into bite-sized pieces and coat them well with flour.
   
8. In the same pan used for the bell peppers, heat some oil. Add the chicken pieces and brown it over high heat for a couple of minutes. Lower the heat, season with salt, and continue cooking over medium heat until done (about 20 minutes).
   
9. Meanwhile, prepare the pineapple by cutting each slice into small pieces.
   
10. When the chicken is cooked, add the sweet and sour sauce with bell peppers and pineapple to the pan. Sauté for 5 minutes and serve.
    

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For any questions or suggestions, you can write to me on Instagram by following this link: Sweet and sour chicken.

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Enjoy your meal!