Sweet and Sour Chicken with Pineapple

There’s this moment every time I make Sweet and Sour Chicken with Pineapple that takes me right back to a summer evening at my grandma’s house. The tangy, slightly sticky sauce swirling with juicy pineapple chunks and tender chicken pieces fills the kitchen with the kind of aroma that makes everyone come running. This recipe works because it balances that perfect zing of sweetness with a little zing from vinegar, and those pineapple tidbits add a tropical surprise that keeps each bite bright and fresh. If you’re anything like me and love a dish that’s comforting yet bursting with flavor, you’ll want to dive right into mastering this one. Sweet and Sour Chicken with Pineapple is a classic that’s easy to nail at home, and I’m here to share all the little tricks I’ve gathered over the years to help you nail it, too.

Sweet and Sour Chicken with Pineapple: Why It Works & Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup fresh pineapple chunks (or canned, drained well)
• 1/2 cup cornstarch
• 1/4 cup vegetable oil (for frying)
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup packed brown sugar
• 2 tablespoons soy sauce
• 1/2 cup pineapple juice (reserved from canned pineapple or fresh juice)
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

This recipe is all about balance. The cornstarch plays a huge role here: it creates that irresistible crispiness on the exterior of the chicken when fried, while still keeping the inside juicy and tender. I always use chicken thighs because they stay moist better than breasts, but if you prefer breasts, that’s totally fine—you might just want to watch the cooking time closely.

The sauce is a simple mix of ketchup, rice vinegar, and brown sugar. This combo hits all the right notes—ketchup adds tomato tang and a bit of sweetness, rice vinegar brings a bright acidity that lifts the whole dish, and brown sugar gives it a rich caramel-y depth. Using pineapple juice from the canned or fresh pineapple adds natural sweetness and fruitiness that pairs perfectly with the soy sauce, which adds that salty umami punch.

Adding bell peppers and onions isn’t just about color (though they look beautiful!); they contribute crunch and another layer of fresh flavor to break up the richness of the sauce and fried chicken.

Sweet and Sour Chicken with Pineapple

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Enjoy the perfect balance of tangy and sweet with Sweet and Sour Chicken with Pineapple that will brighten your meal instantly

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 cup fresh pineapple chunks (or canned, drained well)

1/2 cup cornstarch

1/4 cup vegetable oil (for frying)

1/2 cup ketchup

1/4 cup rice vinegar

1/4 cup packed brown sugar

2 tablespoons soy sauce

1/2 cup pineapple juice (reserved from canned pineapple or fresh juice)

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1 small onion, chopped

2 cloves garlic, minced

Salt and pepper to taste

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Instructions

Pat your chicken pieces dry with a paper towel and season lightly with salt and pepper. Then toss them in the cornstarch until evenly coated.

Pour your vegetable oil into a large skillet or wok and heat over medium-high heat until it shimmers (about 350°F). Test with one piece of chicken to ensure it sizzles immediately.

Working in batches to avoid crowding, fry your chicken pieces for about 3-4 minutes per side until golden brown and crispy. Remove to a paper towel-lined plate to drain excess oil.

In a bowl, mix ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice. Stir until the sugar dissolves.

In the same skillet, remove any excess oil but keep a little for sautéing. Toss in garlic, onions, and both bell peppers. Cook for 3-4 minutes until slightly softened but still crisp.

Pour the sauce over the veggies, then add the pineapple chunks. Let it simmer on medium-low for 5-7 minutes until the sauce thickens slightly and the pineapple sweetens everything up.

Return the crispy chicken to the skillet, toss everything gently to coat the chicken in the sweet and sour sauce. Cook together for another 2 minutes just to heat through.

Plate your Sweet and Sour Chicken with Pineapple over steamed jasmine rice or your favorite stir-fried noodles and serve.

Notes

Sweet and Sour Chicken with Pineapple is a comforting yet flavorful dish featuring crispy chicken coated in a tangy, sweet sauce with juicy pineapple chunks and fresh vegetables. This easy-to-make recipe balances sweetness, acidity, and umami, perfect for family dinners or casual gatherings.

Sweet and Sour Chicken with Pineapple: Step-by-Step Instructions

1. Prep the chicken: Pat your chicken pieces dry with a paper towel and season lightly with salt and pepper. Then toss them in the cornstarch until evenly coated. This step is crucial as it’ll give you that crispy crust we all crave.
2. Heat the oil: Pour your vegetable oil into a large skillet or wok and heat over medium-high heat until it shimmers (about 350°F if you want to get precise). You can test it with one piece of chicken—if it sizzles immediately, you’re good to go.
3. Fry the chicken: Working in batches to avoid crowding, fry your chicken pieces for about 3-4 minutes per side, until golden brown and crispy. Remove to a paper towel-lined plate to drain excess oil.
4. Make the sauce: In a bowl, mix ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice. Stir until the sugar dissolves.
5. Sauté the veggies: In the same skillet, remove any excess oil but keep a little for sautéing. Toss in garlic, onions, and both bell peppers. Cook for 3-4 minutes until slightly softened but still crisp.
6. Add the sauce and pineapple: Pour the sauce over the veggies, then add the pineapple chunks. Let it simmer on medium-low for 5-7 minutes until the sauce thickens slightly and the pineapple sweetens everything up.
7. Combine: Return the crispy chicken to the skillet, toss everything gently to coat the chicken in that luscious sweet and sour sauce. Cook together for another 2 minutes just to heat through.
8. Serve: Plate your Sweet and Sour Chicken with Pineapple over steamed jasmine rice or your favorite stir-fried noodles. Get ready for that perfect combo of crispy, tangy, sweet, and savory!

Sweet and Sour Chicken with Pineapple: Tips for Success

• Don’t skip drying your chicken: Moisture is the enemy of crispiness. If your chicken is wet, the cornstarch won’t stick properly and you won’t get that golden crust.
• Keep the oil hot: If it’s not hot enough, chicken will soak up oil and turn greasy instead of crisp. Use a thermometer or test with a small piece first—if it bubbles immediately, you’re set.
• Batches matter: Overcrowding lowers the oil temperature quickly, resulting in soggy chicken. Fry in small batches for best results.
• Balance your sauce: Taste the sauce before cooking it all in. If it’s too sweet, add a splash of rice vinegar. Too tangy? Throw in a pinch more brown sugar.
• Fresh is best but canned pineapple works: Just drain it really well to avoid watering down your sauce.

Sweet and Sour Chicken with Pineapple: Storage & Reheating

If you’re lucky enough to have leftovers (though I rarely do!), store them in an airtight container in the fridge for up to 3 days. The chicken might lose some crispiness in the fridge, but don’t worry about that; the flavor stays great.

To reheat, pop it in a skillet over medium heat—not the microwave! This way, you can bring back a bit of the crispiness by crisping up the sauce and edges of the chicken again. If it feels a little dry, splash in a teaspoon of pineapple juice or water to loosen the sauce as it warms.

Sweet and Sour Chicken with Pineapple: FAQ

Can I use chicken breast instead of thighs?

Absolutely. Chicken breasts are leaner, so just be careful not to overcook them—frying times may be a bit shorter, about 2-3 minutes per side. Thighs tend to stay juicier, which is why I usually prefer them.

What can I substitute for rice vinegar?

If you don’t have rice vinegar on hand, you can use apple cider vinegar or white wine vinegar. Just reduce the amount slightly since they can be stronger. The goal is to get that mild acidity, so start with a little less and adjust to taste.

Is this recipe gluten-free?

It can be, if you use gluten-free soy sauce or tamari and double-check your cornstarch is gluten-free. The rest of the ingredients are naturally wheat-free.

Can I bake instead of fry the chicken?

Yes! Coat the chicken in cornstarch, lay it on a baking sheet lined with parchment, and bake at 425°F for about 20-25 minutes, flipping halfway through until crispy. Stir the sauce and pineapple in while it’s still warm to coat.

How can I make the sauce thicker?

If your sauce is too runny, mix 1 teaspoon of cornstarch with 1 tablespoon cold water and stir it into the simmering sauce. Let it cook for a minute or two until it thickens.

Sweet and Sour Chicken with Pineapple: Nutritional Information

Here’s a rough nutritional estimate per serving (recipe serves 4):

• Calories: 450
• Fat: 16g
• Protein: 30g
• Carbohydrates: 40g
• Sugars: 20g

These numbers can vary depending on the exact ingredients you use (like whether you use fresh pineapple or canned, and how much oil you let drain from the chicken). It’s a hearty dish with a good protein punch from the chicken and a lovely boost from the vegetables and pineapple.

Sweet and Sour Chicken with Pineapple

I hope this step-by-step guide helps you bring this flavorful, juicy, and crispy Sweet and Sour Chicken with Pineapple to your table. It’s one of those dishes that feels impressive but doesn’t demand a ton of kitchen skills—perfect for casual family dinners or when friends come over. When you make it, please come back and tell me how it turned out! I love hearing how the sweet and sharp flavors hit your palate or any tweaks you tried out. And if you end up loving it as much as we do around here, a rating or comment would truly make my day.