pineapple sweet and sour chicken recipe

Written ByJenny Smyth Posted on
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The Best pineapple sweet and sour chicken recipe

I’ve always been a fan of sweet and sour chicken, and this pineapple version is a game-changer. I first tried it at a Chinese restaurant when I was a teenager, and I was hooked from the first bite. The combination of the tangy sauce, the sweetness of the pineapple, and the crunch of the chicken is absolute perfection.

As I got older, I started experimenting with different recipes to make it at home. And let me tell you, this one is a winner. It’s become a staple in our household, and my family loves it just as much as I do.

I love how easy it is to make this dish. The ingredients are readily available, and the instructions are straightforward. Plus, it’s a great way to get your kids involved in cooking – they love helping me chop up the veggies and mix up the sauce.

And the best part? It’s relatively healthy compared to other fried chicken recipes out there. But what really sets this recipe apart is the flavor.

The pineapple adds a sweetness that balances out the tanginess of the sauce perfectly. And let’s not forget about the crunch of the chicken – it’s cooked to perfection every time. My kids can be picky eaters, but they devour this dish in seconds.

One of my favorite things about this recipe is how versatile it is. We love serving it at family gatherings, potlucks, and even just as an everyday meal. And because it’s so easy to make in bulk, we can have leftovers for days without getting bored with the same old thing.

Pineapple Sweet and Sour Chicken

Pineapple Sweet and Sour Chicken

4.5 from 731 votes

A classic Chinese-inspired dish featuring crispy chicken pieces tossed in a tangy sweet and sour sauce with pineapple chunks and bell peppers. This homemade version is quick to prepare and perfect for a weeknight dinner.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

500g boneless skinless chicken thighs, cut into bite-sized pieces
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large egg, beaten
Vegetable oil for frying

For the Sauce

1/2 cup pineapple juice (from canned pineapple)
1/4 cup rice vinegar
1/4 cup ketchup
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For the Stir-Fry

1 tablespoon vegetable oil
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 cup pineapple chunks (canned or fresh)
2 cloves garlic, minced
1 teaspoon grated fresh ginger

👨‍🍳Directions

1In a large bowl, combine the cornstarch, flour, salt, and white pepper.
2Add the chicken pieces and toss to coat evenly, then pour the beaten egg over the chicken and mix until each piece is well coated.
3Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C).
4Working in batches, carefully add the chicken pieces and fry for 4 to 5 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
5Remove with a slotted spoon and drain on paper towels.
6In a small bowl, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce until the sugar dissolves.
7Set the sauce mixture aside.
8Heat 1 tablespoon of vegetable oil in the same skillet over medium-high heat.
9Add the bell peppers and stir-fry for 2 to 3 minutes until they begin to soften but still have a slight crunch.
10Add the minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant.
11Pour in the prepared sauce mixture and bring to a simmer over medium heat.
12Stir the cornstarch slurry again, then add it to the simmering sauce while stirring constantly.
13Cook for 1 to 2 minutes until the sauce thickens and becomes glossy.
14Add the fried chicken pieces and pineapple chunks to the skillet.
15Toss everything together gently to coat with the sauce, and cook for 1 minute until heated through.
16Serve immediately over steamed rice.

🔧Equipment

Large bowl
Whisk
Deep skillet or wok
Slotted spoon
Paper towels
Small bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 24g

📝Notes

For extra crispiness, double-fry the chicken: fry once at 325°F for 4 minutes, let rest for 2 minutes, then fry again at 375°F for 2 minutes. You can substitute chicken breast for thighs, but reduce cooking time slightly to avoid dryness.

Watch Video Of How Pineapple Sweet and Sour Chicken Works

This pineapple sweet and sour chicken recipe has become a staple in our household – we love serving it at family gatherings and even just as an everyday meal.

One of my favorite things about this recipe is how easy it is to store and reheat leftovers – simply place them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Pineapple Sweet and Sour Chicken

Q1: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breasts or thighs for this recipe. You can also use leftover cooked chicken if you have some on hand.

Q2: Can I use fresh pineapple instead of canned pineapple?

Yes, you can use fresh pineapple if you prefer! Just be sure to chop it up finely so it cooks evenly with the sauce.

Q3: How do I prevent the sauce from becoming too thick?

To prevent the sauce from becoming too thick, be sure to stir it frequently while it’s cooking. You can also add a little bit more vinegar or water if you find it’s getting too thick.

Q4: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the soy sauce with tamari or coconut amino acids.

Q5: How long does this recipe take to make?

This recipe takes approximately 30-40 minutes to prepare and cook.

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