Pineapple Sweet and Sour Chicken

Let’s talk about pineapple sweet and sour chicken. If you’ve ever had a craving for that perfect mix of tangy, sweet, and savory goodness, you’re in the right place. This recipe has all the flavor you love, without any of the mystery ingredients you might find in takeout. Plus, it’s totally doable—even if you’re not exactly a kitchen pro.

Get ready to whip up a dish that’s crispy, saucy, and loaded with fresh pineapple chunks. And yes, we’re talking real pineapple here, not that overly sweet canned stuff. Let’s get started, shall we?

Why You’ll Love This Pineapple Sweet and Sour Chicken

Let’s be real—sweet and sour chicken is already a classic for a reason. But when you throw fresh pineapple into the mix? Game changer! This recipe is a fresh, flavorful twist on the takeout favorite. You get crispy chicken bites coated in a glossy, tangy-sweet sauce with just the right amount of zing.

The best part? You don’t need any fancy ingredients or hours in the kitchen. This dish is perfect for a weeknight dinner that feels a little extra special. Whether you’re cooking for the family or meal-prepping for the week, this pineapple sweet and sour chicken checks all the boxes.

What Makes This Recipe Special

Sweet and sour chicken is one of those dishes that always hits the spot, right? But this version takes it to the next level with juicy, fresh pineapple. It’s not just about the sweet-and-tangy sauce; it’s about that perfect balance of crispy chicken and the refreshing burst of real fruit. You won’t find that in your average takeout box!

This recipe is homemade comfort food at its finest—easy enough for a weeknight and impressive enough to wow your friends at a dinner party. It’s a little tropical, a little nostalgic, and a whole lot of delicious.

Ingredients You’ll Need (Serves 4)

Here’s your shopping list. Don’t skip the fresh pineapple—it’s the star of the show!

• 1 ½ lb chicken breast (680 g), chopped into bite-size pieces
• 1 tablespoon soy sauce
• 1 cup cornstarch (125 g), plus 1 tbsp, divided
• 1 large egg
• 1 pineapple
• 2 tablespoons vegetable oil, plus more for frying
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• ½ cup white onion (75 g), chopped
• 2 teaspoons garlic, minced
• 1 teaspoon ginger, minced
• ¼ cup rice vinegar (60 mL)
• ¼ cup sugar (50 g)
• 3 tablespoons ketchup
• White rice, cooked, for serving
• Scallion, sliced, for garnish
• Sesame seed, for garnish

How to Make Pineapple Sweet and Sour Chicken

This recipe breaks down into three main parts: prepping the chicken, making the sauce, and putting it all together. Trust me, it’s simpler than it sounds, and the payoff is huge.

1. Prepping the Chicken

• Marinate the chicken: Toss your chicken pieces in soy sauce, and let them hang out for about 10 minutes. This adds a nice little flavor boost right off the bat.
• Coat the chicken: In a medium bowl, mix the chicken with 1 cup of cornstarch and 1 beaten egg. Make sure every piece is fully coated—this is what gives you that crispy goodness.

2. Frying the Chicken

• Heat up enough oil in a pan for frying. (No need for a deep fryer; a couple inches of oil in a skillet will do.)
• Fry the chicken in small batches until golden and crispy, about 3–4 minutes per side. Place on a paper towel-lined plate to drain excess oil.

Pro tip: Keep the chicken warm in the oven at 200°F while you finish frying the rest.

3. Making the Sweet and Sour Sauce

• Cut the pineapple: Slice off the top, bottom, and skin. Then chop the pineapple into bite-sized chunks.
• Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the garlic, ginger, onion, and bell peppers. Sauté for about 2 minutes until fragrant.
• Stir in the rice vinegar, sugar, and ketchup. Cook until the sugar dissolves and the sauce thickens slightly.

Here’s where the magic happens: add 1 tablespoon of cornstarch mixed with 2 tablespoons of water to the pan. This will thicken the sauce into that glossy, sticky texture we all love.

4. Bringing It All Together

• Toss the pineapple chunks and fried chicken into the sauce. Stir well to coat everything evenly.
• Serve over a bed of warm white rice. Top with sliced scallions and a sprinkle of sesame seeds for that final touch.

Why This Recipe Works

Okay, let’s break it down. First, you’re getting that amazing crispy texture from the cornstarch coating. Second, the sauce is perfectly balanced—not too sweet, not too tangy. Finally, the fresh pineapple gives this dish a pop of natural sweetness you just can’t get from canned fruit.

Tips for the Best Pineapple Sweet and Sour Chicken

1. Use fresh pineapple: It’s worth the extra few minutes to cut it up. The flavor is so much brighter.
2. Don’t overcrowd the pan: When frying the chicken, work in batches to keep it crispy.
3. Prep everything ahead: Once you start cooking, it all comes together fast. Chop your veggies and measure out your sauce ingredients beforehand.

FAQs About Pineapple Sweet and Sour Chicken

Let’s Wrap It Up

There you have it—pineapple sweet and sour chicken that’s better than takeout. Whether you’re cooking for your family or just treating yourself, this dish is a total crowd-pleaser. Give it a try, and let me know how it turns out!

Got questions or tips of your own? Drop them in the comments—I’d love to hear from you!