If you’re craving a dish that perfectly balances tangy sweetness with tender, crispy chicken and juicy pineapple bursts, then this Sweet and Sour Chicken with Pineapple Recipe is your new go-to meal. It’s a vibrant, comforting classic that manages to feel special yet is surprisingly simple to pull together. From its crispy fried chicken pieces to the luscious homemade sweet and sour sauce, every bite is bursting with lively flavors and delightful textures. Whether it’s a weeknight dinner or a weekend treat, you’ll find yourself coming back to this recipe time and time again.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this dish, and you’ll find that each one plays a crucial role in building those iconic sweet, tangy, and savory layers. These components are straightforward but essential for creating a mouthwatering harmony of flavors and colorful presentation.
- Boneless, skinless chicken breasts or thighs (1 1/2 pounds): Choose your favorite cut for tender, juicy chicken that crisps up beautifully.
- Cornstarch (1/2 cup): This ensures your chicken has a wonderfully crispy coating without being greasy.
- Large eggs (2, beaten): Acts as the perfect binder for the cornstarch to stick to the chicken pieces.
- Vegetable oil (1/2 cup, for frying): Use a neutral oil for frying the chicken evenly to golden perfection.
- Red and green bell peppers (1 each, chopped): These add a fresh crunch and a pop of vibrant color to the dish.
- Pineapple chunks (1 cup, fresh or canned): This is where the sweet punch really shines and balances the savory flavors.
- Green onions (2, sliced for garnish): Gives a fresh, sharp finish and a lovely green touch on top.
- Granulated sugar (1/2 cup): Crucial for that classic sweet kick in the sauce.
- Rice vinegar or white vinegar (1/3 cup): Adds the perfect tanginess to round out the sweet and sour balance.
- Ketchup (1/4 cup): A simple secret ingredient that adds a subtle richness and vibrant red color to the sauce.
- Soy sauce (1 tablespoon): Brings a depth of umami that makes the sauce irresistibly savory.
- Garlic (1 teaspoon, minced): A warm, aromatic note that enhances every bite.
- Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water): This thickens the sauce perfectly so it clings to every morsel.
How to Make Sweet and Sour Chicken with Pineapple Recipe
Step 1: Prepare and Fry the Chicken
Start by tossing your chicken pieces gently in cornstarch, then dipping them in the beaten eggs to create a light, crispy crust when fried. Heat your vegetable oil in a skillet over medium-high heat, then fry the chicken in batches for about 2 to 3 minutes per side until they turn a gorgeous golden brown. This step locks in the juiciness while giving you that crave-worthy crunch that’s so iconic in this Sweet and Sour Chicken with Pineapple Recipe.
Step 2: Whisk Together the Classic Sweet and Sour Sauce
While the chicken cooks, mix together the sugar, vinegar, ketchup, soy sauce, and minced garlic in a bowl. Pour this flavorful mixture into a medium saucepan or oven-safe skillet over medium heat. Let it simmer gently, then stir in the cornstarch slurry to thicken the sauce. Within a couple minutes, you’ll see it thicken to a silky, shiny consistency that coats everything beautifully.
Step 3: Combine Chicken, Peppers, and Pineapple
Add the fried chicken, chopped red and green bell peppers, and pineapple chunks right into the simmering sauce. Stir to make sure all the pieces get lovingly coated with that tangy sauce. This is where the dish truly comes alive—the colors, the aroma, and the promise of bite-sized bursts of juicy pineapple paired with tender chicken.
Step 4: Bake to Meld the Flavors
Transfer your sauce-loaded skillet or casserole dish to a preheated 350°F (175°C) oven and let it bake for about 25 to 30 minutes. Stir the pot halfway through to evenly distribute the flavors and ensure the peppers stay crisp but perfectly tender. This baking step is the secret to marrying all the elements together while keeping the chicken tender and the sauce thick and luscious.
How to Serve Sweet and Sour Chicken with Pineapple Recipe
Garnishes
To finish off your masterpiece, sprinkle fresh sliced green onions over the top. Their mild onion flavor and bright green color add a fresh contrast that really heightens the dish’s overall flavor profile and makes it look stunning on the table.
Side Dishes
Sweet and Sour Chicken with Pineapple Recipe pairs wonderfully with simple steamed white or jasmine rice, which soaks up the sauce like a dream. If you want to add even more texture, consider serving steamed broccoli or snap peas on the side to add a crisp, green freshness that complements the dish perfectly.
Creative Ways to Present
For a fun twist, serve this dish family-style straight from the casserole dish so everyone can help themselves and enjoy the gorgeous colors. You could also plate it in individual bowls over rice, garnish with extra pineapple chunks, and even add a sprinkle of toasted sesame seeds for a subtle nutty crunch.
Make Ahead and Storage
Storing Leftovers
This Sweet and Sour Chicken with Pineapple Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The chicken will remain tender, and the sauce will continue to develop its rich flavors, making for a tasty next-day meal.
Freezing
If you want to freeze leftovers, separate the chicken and vegetables from the rice and store the dish in a freezer-safe container. Make sure it’s well sealed and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve the textures and flavors.
Reheating
To reheat, warm the leftovers gently in a skillet over medium heat, stirring occasionally until heated through. You can add a splash of water or broth if the sauce thickens too much. Avoid microwaving directly to keep that delicious crispy texture as much as possible.
FAQs
Can I use chicken thighs instead of breasts for this Sweet and Sour Chicken with Pineapple Recipe?
Absolutely! Chicken thighs are a great option because they stay juicy and tender during both frying and baking, giving you fantastic flavor and texture in your dish.
Is there a way to make this recipe gluten-free?
Yes, simply use gluten-free soy sauce and double-check your cornstarch brand to be sure it’s gluten-free. This dish naturally lends itself well to a gluten-free diet with these small swaps.
Can I make the sauce ahead of time?
Definitely. The sauce can be prepared in advance and stored in the refrigerator for up to 2 days. Just reheat gently and then combine with freshly cooked chicken and veggies when you’re ready to serve.
What can I substitute for pineapple if I don’t have any on hand?
If pineapple isn’t available, try using mango chunks or canned peaches for a different but equally delightful sweet twist in this recipe.
Is it necessary to bake the chicken after frying?
Baking helps meld the flavors and tenderize the vegetables while thickening the sauce, but you can skip it for a quicker version—just simmer everything together until cooked through.
Final Thoughts
There’s something truly magical about cooking up a batch of Sweet and Sour Chicken with Pineapple Recipe in your own kitchen—it’s like bringing a little bit of your favorite takeaway to life with homemade love. The vibrant colors, the perfect balance of sweet and tangy, and that satisfying crispy chicken make this dish a winner every time. I hope you give it a try soon and make it one of your favorite go-to meals as much as I have!
Print
Sweet and Sour Chicken with Pineapple Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Frying, Baking
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
Sweet and Sour Chicken with Pineapple is a delicious Asian-inspired main course featuring crispy fried chicken pieces coated in a tangy and sweet sauce made from vinegar, sugar, ketchup, and soy sauce. Combined with colorful bell peppers and juicy pineapple chunks, then baked to perfection, this dish is perfect for a family dinner served over steamed rice.
Ingredients
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
- 1/2 cup cornstarch
- 2 large eggs (beaten)
- 1/2 cup vegetable oil (for frying)
Vegetables and Garnish
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 green onions (sliced, for garnish)
Sweet and Sour Sauce
- 1/2 cup granulated sugar
- 1/3 cup rice vinegar or white vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic (minced)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Prepare the chicken: Toss the chicken pieces in cornstarch until well coated, then dip them into the beaten eggs to ensure an even coating.
- Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the coated chicken pieces in batches for 2–3 minutes per side, or until they are golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
- Make the sauce: In a separate bowl, whisk together granulated sugar, vinegar, ketchup, soy sauce, and minced garlic. Pour this mixture into a large oven-safe pan or casserole dish and heat over medium heat. Bring to a simmer.
- Thicken the sauce: Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
- Combine ingredients: Add the fried chicken, chopped red and green bell peppers, and pineapple chunks into the sauce. Stir well to coat everything evenly with the sauce.
- Bake: Transfer the pan to the oven preheated at 350°F (175°C) and bake for 25–30 minutes, stirring once halfway through cooking to ensure even heating and flavor distribution.
- Garnish and serve: Remove the dish from the oven, sprinkle sliced green onions on top for freshness and color, and serve hot over steamed rice.
Notes
- For a shortcut, skip the baking step and simmer all ingredients in the skillet until the chicken is fully cooked and the sauce thickens.
- Using pre-cooked chicken can speed up preparation, especially on busy weeknights.
- To keep the recipe gluten-free, use gluten-free soy sauce and verify the cornstarch is certified gluten-free.
- Fresh pineapple offers a brighter flavor, but canned pineapple chunks also work well drained.
