If you’re craving a dish that dazzles with vibrant colors and bursts of flavor, then you absolutely must try this Sweet and Sour Chicken with Pineapple Recipe. It’s a sensational harmony of tender chicken, crispy vegetables, and juicy pineapple chunks all smothered in a luscious, sticky sauce that strikes the perfect balance between tangy and sweet. Trust me, this recipe brings that nostalgic takeout charm to your own kitchen with fresh, wholesome ingredients and simple steps that anyone can follow. Whether it’s a weeknight dinner or a casual gathering, this dish will quickly become the star of your table.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step to making this dish truly shine. Each component plays a vital role in delivering the authentic texture and balanced flavors that make Sweet and Sour Chicken with Pineapple Recipe so irresistible.
- 1 1/2 pounds boneless, skinless chicken breast or thighs: Choose your favorite cut, cut into 1-inch pieces for perfectly bite-sized portions.
- 1/2 teaspoon salt: Enhances the natural flavors of the chicken.
- 1/4 teaspoon black pepper: Adds a gentle kick of warmth.
- 1/2 cup cornstarch: Essential for creating that crispy coating on the chicken.
- 2 large eggs (beaten): Helps the cornstarch adhere, giving the chicken a beautiful golden crust.
- 2 tablespoons vegetable oil: Perfect for frying chicken to crispy perfection without overpowering the other flavors.
- 1 red bell pepper (chopped): Provides vibrant color and a sweet crunch.
- 1 green bell pepper (chopped): Adds a fresh, slightly bitter contrast that balances the sweetness.
- 1 cup pineapple chunks (fresh or canned, drained): Bursts of juicy sweetness that are the hallmark of this recipe.
- 2 green onions (sliced, optional): Adds a subtle oniony freshness as a gorgeous garnish.
- For the sweet and sour sauce: 1/2 cup granulated sugar, 1/4 cup ketchup, 1/4 cup rice vinegar (or white vinegar), 1 tablespoon soy sauce, 1 tablespoon cornstarch mixed with 2 tablespoons water.
How to Make Sweet and Sour Chicken with Pineapple Recipe
Step 1: Prepare and Coat the Chicken
Start by seasoning the chicken pieces with salt and pepper. This simple step ensures each bite is flavorful right from the start. Then, dredge each piece lightly in cornstarch, which will give you that crispy texture everyone loves. After that, dip the chicken into the beaten eggs, making sure each piece is fully coated to help the cornstarch stick perfectly during cooking.
Step 2: Fry the Chicken
Heat up your vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken in batches to avoid overcrowding the pan, which helps each piece get beautifully browned and cooked through in about 4 to 5 minutes. Don’t rush this step because that crisp exterior is what makes this dish extra special! Once cooked, place the chicken on a paper towel–lined plate to absorb excess oil.
Step 3: Stir-fry the Vegetables and Pineapple
Using the same pan, throw in the chopped red and green bell peppers. Stir-fry them for 2 to 3 minutes until they’re tender but still have a satisfying crispness — this adds amazing texture and freshness. Then add the pineapple chunks and the fried chicken back into the pan, mixing everything together to prepare for the saucy finish.
Step 4: Make the Sauce and Combine
In a small bowl, whisk together sugar, ketchup, vinegar, and soy sauce to create your sweet and sour magic. Pour this mixture over the chicken and vegetables in the pan, tossing to coat every piece evenly. Finally, stir in the cornstarch-water slurry, cooking for another 2 to 3 minutes until the sauce thickens and takes on a glossy, irresistible sheen. The coat of sauce harmonizes all the flavors wonderfully.
Step 5: Garnish and Serve
Finish by sprinkling the sliced green onions on top if you’re using them — they add a pop of color and a mild zing that brightens the dish. Serve the Sweet and Sour Chicken with Pineapple Recipe piping hot.
How to Serve Sweet and Sour Chicken with Pineapple Recipe
Garnishes
Simple garnishes can elevate your presentation instantly. Freshly sliced green onions add not only vibrant color but also a mild bite that complements the sweetness and tang of the sauce beautifully. A sprinkle of toasted sesame seeds is another delightful option that adds crunch and a subtle nutty flavor.
Side Dishes
This dish pairs best with steamed white rice to soak up that luscious sauce, but you can also serve it alongside cauliflower rice for a low-carb option. Egg fried rice or even buttery noodles are fantastic choices if you want a heartier meal. Don’t forget to add some steamed or stir-fried greens to keep things balanced and refreshing!
Creative Ways to Present
For a fun twist, try serving the chicken in hollowed-out pineapple halves — it creates an eye-catching presentation packed with fruity aroma. Alternatively, plate the dish over a bed of jasmine or basmati rice and sprinkle with chopped cilantro for a fresh, herbaceous touch. If you’re hosting, individual mini skillets or wok bowls bring a charming rustic vibe that guests will adore.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers from this Sweet and Sour Chicken with Pineapple Recipe in an airtight container in the refrigerator for up to 3 days. Make sure the chicken has cooled fully before sealing to keep the texture and flavors intact.
Freezing
If you want to save some for later, freezing is absolutely doable. Place the cooked chicken and sauce in a freezer-safe container or bag and freeze for up to 2 months. To prevent sogginess, avoid freezing the vegetables separately if possible, or add fresh peppers when reheating.
Reheating
For the best texture, gently reheat leftovers in a skillet over medium heat, stirring occasionally to warm evenly and maintain the crispness of the chicken as much as possible. You can also microwave it in short bursts, stirring in between, but the skillet method usually yields a tastier result.
FAQs
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are a fantastic choice because they stay moist and tender during cooking and add a bit more richness to your Sweet and Sour Chicken with Pineapple Recipe.
Is there a way to make this dish gluten-free?
Absolutely! Use cornstarch as the coating as directed, but swap out soy sauce for tamari or a gluten-free soy sauce alternative to keep the dish safe for gluten-sensitive diners.
Can I bake the chicken instead of frying?
Yes, you can! For a lighter version, bake the coated chicken in a preheated oven at 350°F (175°C) for 30 to 35 minutes, stirring once halfway through. Then mix with the sauce as usual.
What’s the best type of pineapple to use?
Fresh pineapple chunks give a wonderfully bright, natural sweetness, but canned pineapple (drained) works perfectly as a convenient alternative without sacrificing flavor.
How can I adjust the sweetness or tanginess in the sauce?
Feel free to tweak the sugar or vinegar amounts to suit your taste. Add more sugar for a sweeter sauce or extra vinegar for a sharper tang. It’s all about finding your perfect balance!
Final Thoughts
There’s something truly joyful about making Sweet and Sour Chicken with Pineapple Recipe at home — it brings a burst of color, flavor, and nostalgia to every bite. I hope this recipe becomes a beloved part of your cooking repertoire, whether you’re feeding family, impressing friends, or simply treating yourself to something deliciously comforting. Give it a try and watch how quickly it disappears from the plate!
Print
Sweet and Sour Chicken with Pineapple Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
This Sweet and Sour Chicken with Pineapple recipe features tender, crispy chicken pieces stir-fried with colorful bell peppers and juicy pineapple chunks, all coated in a glossy, tangy homemade sweet and sour sauce. Perfectly balanced and easy to prepare, this dish makes a delicious Asian-inspired main course that is ideal for family dinners.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken breast or thighs (cut into 1-inch pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cornstarch
- 2 large eggs (beaten)
- 2 tablespoons vegetable oil (for frying)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 green onions (sliced, optional)
Sweet and Sour Sauce
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 1/4 cup rice vinegar or white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and black pepper. Dredge each piece in cornstarch to coat thoroughly, then dip into the beaten eggs, ensuring each piece is well coated for a crispy texture when cooked.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces in batches to avoid overcrowding. Cook each batch for 4–5 minutes, turning to brown all sides evenly and ensuring chicken is cooked through. Remove cooked chicken onto a paper towel-lined plate to drain excess oil.
- Cook the Vegetables: In the same skillet, add the chopped red and green bell peppers. Stir-fry for 2–3 minutes until they are slightly tender but still maintain a crisp texture, enhancing the dish’s freshness and color.
- Add Pineapple and Chicken: Return the pineapple chunks and the cooked chicken to the skillet with the bell peppers, mixing them together to combine the flavors evenly.
- Make the Sauce: In a small bowl, whisk together granulated sugar, ketchup, vinegar, and soy sauce until smooth. Pour the sauce mixture into the skillet over the chicken and vegetables, stirring well to coat all ingredients.
- Thicken the Sauce: Add the prepared cornstarch-water slurry into the skillet. Cook for an additional 2–3 minutes, stirring consistently, until the sauce thickens to a glossy finish that clings beautifully to the chicken and vegetables.
- Finish and Serve: Garnish with sliced green onions if desired. Serve the sweet and sour chicken hot, ideally over steamed rice, cauliflower rice, or noodles for a complete meal.
Notes
- Serve over steamed rice, cauliflower rice, or noodles to complete the dish.
- For a baked version, combine the coated chicken and sauce in a baking dish and bake at 350°F (175°C) for 30–35 minutes, stirring halfway through to ensure even cooking.
