Tangy Sweet and Sour Chicken Delight

1.In a bowl, combine sugar, vinegar, soy sauce, ketchup, cornstarch, and water. Mix well until the sugar and cornstarch are dissolved. Set aside.

2.Heat vegetable oil in a large skillet or wok over medium-high heat.

3.Add the chicken pieces to the skillet, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the chopped onion and bell peppers. Stir-fry for about 3-4 minutes until they are slightly tender but still crisp.

5.Add the pineapple chunks to the skillet and stir to combine with the vegetables.

6.Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.

7.Bring the mixture to a simmer and cook for an additional 3-5 minutes, allowing the sauce to thicken and become glossy.

8.Serve hot over steamed rice or noodles, garnished with sesame seeds or chopped green onions if desired.