Sweet and Sour Pineapple Chicken Recipe

Name: Sweet and Sour Pineapple Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 lb boneless, skinless chicken breast, cut into 1-inch cubes; 1/2 tsp salt and black pepper; 1/3 cup cornstarch, for coating; 1 large egg egg, beaten; 4 tbsp vegetable oil, divided; 1 cup red bell pepper, diced; 1 medium onion, chopped; 2 cups fresh pineapple, cut into chunks; 3 cloves garlic, minced; 1/3 cup ketchup; 1/2 cup pineapple juice; 3 tbsp rice vinegar; 2 tbsp soy sauce; 1/4 cup brown sugar; 1 tbsp cornstarch, for slurry; 2 tbsp water, for slurry; 2 stalks green onions, sliced, for garnish

A skillet of glossy sweet and sour pineapple chicken with red bell pepper, onion, and pineapple chunks, served over white rice. — Photo by Janesca on Unsplash

Coating the chicken in cornstarch and egg before frying gives it a light, crisp crust that holds up under the sauce instead of turning soggy, while fresh pineapple and its juice do double duty as both a sweetener and the acid balance that keeps the sauce from tasting flat.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4

Ingredients

Servings4

1 1/2 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 tsp salt and black pepper
1/3 cup cornstarch, for coating
1 large egg egg, beaten
4 tbsp vegetable oil, divided
1 cup red bell pepper, diced
1 medium onion, chopped
2 cups fresh pineapple, cut into chunks
3 cloves garlic, minced
1/3 cup ketchup
1/2 cup pineapple juice
3 tbsp rice vinegar
2 tbsp soy sauce
1/4 cup brown sugar
1 tbsp cornstarch, for slurry
2 tbsp water, for slurry
2 stalks green onions, sliced, for garnish

Nutrition per serving

Calories: 628
Protein: 57g
Carbs: 52g
Fat: 22g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Season the cubed chicken with salt and pepper.
2In a bowl, toss the chicken with the cornstarch and beaten egg until every piece is evenly coated.
3Heat 3 tablespoons of the oil in a wok or large skillet over medium-high heat. Fry the chicken in two batches until golden and cooked through, about 6-8 minutes per batch, then transfer to a plate.
4Add the remaining 1 tablespoon oil to the pan and stir-fry the bell pepper and onion until crisp-tender, about 3-4 minutes.
5Add the garlic and cook, stirring, for about 30 seconds until fragrant.
6Whisk together the ketchup, pineapple juice, rice vinegar, soy sauce, and brown sugar, then pour into the pan along with the pineapple chunks. Bring to a simmer.
7Stir the cornstarch slurry (cornstarch mixed with water) into the simmering sauce and cook, stirring, for 1-2 minutes until thickened and glossy.
8Return the fried chicken to the pan and toss to coat evenly in the sauce, cooking for 2 more minutes until heated through.
9Garnish with sliced green onions and serve immediately over rice.

How to Cut a Pineapple

Tips & variations

Canned pineapple chunks in juice work fine in place of fresh; drain them and use the reserved juice in place of the pineapple juice called for in the sauce.
For extra crunch, double-fry the chicken: fry once until cooked through, rest for 5 minutes, then fry a second time for 60-90 seconds before saucing.
Swap the bell pepper for snap peas or add a handful of pineapple-friendly vegetables like carrots or water chestnuts for more texture.
For a spicier version, add 1/2 teaspoon of red pepper flakes or a squeeze of sriracha to the sauce.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat until warmed through; the microwave works too but will soften the chicken's crust. This dish doesn't freeze well since the crispy coating turns soggy on thawing.

Tips from the Tulo kitchen

Pat the chicken cubes dry before tossing with cornstarch and egg; excess surface moisture keeps the coating from crisping up in the hot oil.
Cut the pineapple and vegetables before starting the chicken, since the stir-fry moves fast once frying begins and there's no time to chop mid-cook.

FAQ

Can I use canned pineapple instead of fresh?

Yes. Drain a 20-ounce can of pineapple chunks, reserve the juice, and use that juice in place of the pineapple juice in the sauce recipe.

How do I keep the chicken from getting soggy in the sauce?

Toss the fried chicken into the sauce only at the very end and serve right away; the longer fried chicken sits in a wet sauce, the more the crust softens.

Is this the same as orange chicken?

No. Orange chicken relies on orange juice and zest for its citrus flavor, while sweet and sour pineapple chicken gets its tang mainly from rice vinegar and ketchup, with pineapple adding sweetness rather than being the dominant flavor.

Can I bake the chicken instead of frying it?

Yes. Arrange the cornstarch-coated chicken on a parchment-lined sheet pan, spray lightly with oil, and bake at 425°F (220°C) for about 18-20 minutes, flipping halfway, though the crust will be thinner than pan-frying produces.