In a mixing bowl, combine the saved pineapple juice, pineapple juice, rice vinegar, dark brown sugar, ketchup, low sodium soy sauce, cornstarch, and cold water. Whisk until smooth and set aside.
In a large skillet or wok over medium-high heat, add the ground chicken. Cook for about 5-7 minutes, breaking it apart with a spatula until it’s no longer pink and begins to brown.
Add the diced green bell pepper, red bell pepper, and yellow onion to the skillet. Sauté for an additional 3-4 minutes until the vegetables are slightly tender but still crisp.
Pour the prepared sauce over the chicken and vegetables. Stir well to combine, ensuring everything is coated in the sauce. Bring the mixture to a simmer.
Allow the sauce to simmer for about 2-3 minutes until it thickens. Stir occasionally to prevent sticking.
Once thickened, remove the skillet from heat. Serve the Sweet and Sour Ground Chicken over cooked rice or noodles, and enjoy the vibrant flavors!
