Sweet and Sour Chicken with Pineapple is a beloved dish that beautifully balances flavors and textures — tender pieces of crispy chicken coated in a glossy, tangy-sweet sauce with juicy pineapple and vibrant bell peppers.
This dish brings together the perfect harmony of sweet, tangy, and savory flavors — a true hallmark of Chinese-inspired cooking. Every bite bursts with color and freshness, making it not only delicious but also visually delightful.
Served over a bed of fluffy steamed rice, this recipe delivers a comforting yet restaurant-quality experience right in your own kitchen.
Why I Love This Recipe
I love this recipe because it combines the crispy satisfaction of fried chicken with the vibrant, tangy-sweet sauce that keeps every bite exciting. The balance of the sticky pineapple glaze and crunchy peppers with tender chicken creates pure comfort food bliss.
It’s also incredibly family-friendly — even picky eaters can’t resist the sweet and tangy combination. Plus, it’s fun to make and turns an ordinary dinner into something that feels special and restaurant-worthy.
Why It’s a Must-Try Dish
- It’s bright, flavorful, and perfectly balanced between sweet and tangy.
- Uses simple, everyday ingredients yet tastes gourmet.
- A crowd-pleasing classic that suits all ages.
- Can be made in 30 minutes or less, perfect for weeknights.
- Deliciously customizable with veggies, tofu, or shrimp alternatives.
Recipe Overview
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: ~480 kcal per serving
Cuisine
Chinese
Course
Main Course / Dinner
Ingredients
For the Chicken:
- 1 lb (450 g) boneless chicken breast or thighs, cut into 1-inch cubes
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 large egg
- ½ cup cold water
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil (for frying)
For the Sweet and Sour Sauce:
- ½ cup ketchup
- ⅓ cup rice vinegar (or white vinegar)
- ⅓ cup brown sugar
- 2 tbsp soy sauce
- 1 tsp sesame oil (optional for depth)
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
For the Stir-Fry:
- 1 tbsp vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ onion, cut into chunks
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cloves garlic, minced
For Garnish:
- Sesame seeds
- Chopped green onions
Simple Cooking Directions
- Coat and fry chicken until crispy.
- Make the sweet and sour sauce and let it thicken.
- Stir-fry vegetables and pineapple.
- Toss fried chicken in sauce and serve hot with rice.
Step-by-Step Recipe Preparation
Step 1: Prepare the Batter
- In a medium bowl, whisk together flour, cornstarch, egg, cold water, salt, and pepper to form a smooth batter.
- Add chicken pieces and toss to coat evenly.
Step 2: Fry the Chicken
- Heat oil in a deep skillet or wok over medium-high heat (350°F / 175°C).
- Fry the chicken pieces in batches for 3–4 minutes per side until golden and crispy.
- Remove and drain on a paper towel. Set aside.
Step 3: Prepare the Sweet and Sour Sauce
- In a small bowl, combine ketchup, vinegar, brown sugar, soy sauce, and sesame oil.
- Pour the mixture into a clean pan and bring to a simmer over medium heat.
- Add the cornstarch slurry (mix cornstarch and water separately first) and stir until the sauce thickens and becomes glossy.
Step 4: Stir-Fry the Vegetables
- In a wok or large skillet, heat 1 tbsp oil over medium-high heat.
- Add garlic, onion, and bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp.
- Add pineapple chunks and toss to combine.
Step 5: Combine Everything
- Add the crispy chicken to the skillet with the vegetables.
- Pour the sweet and sour sauce over everything.
- Toss gently to coat all ingredients evenly in the sauce.
Step 6: Garnish and Serve
- Sprinkle sesame seeds and green onions over the top.
- Serve immediately over steamed jasmine rice or fried rice.
How to Serve
Serve your Sweet and Sour Chicken with Pineapple hot, garnished with sesame seeds and green onions.
Perfect accompaniments include:
- Steamed white or brown rice
- Vegetable fried rice
- Chow mein noodles
- Stir-fried bok choy or broccoli
This dish also pairs beautifully with iced jasmine tea or a light white wine like Riesling.
Additional Recipe Tips
- Double-fry the chicken for extra crispiness if desired.
- Don’t overcook the sauce — remove it once thick and glossy.
- If using fresh pineapple, choose ripe but firm fruit for the best flavor.
- Adjust sweetness or tang by balancing sugar and vinegar.
- For a lighter version, skip deep-frying and pan-sear the chicken.
Recipe Variations
- Shrimp Sweet and Sour: Substitute chicken with shrimp for a seafood twist.
- Vegetarian Version: Replace chicken with tofu or cauliflower florets.
- Spicy Version: Add ½ tsp chili flakes or a dash of sriracha to the sauce.
- No-Fry Version: Bake chicken pieces at 400°F (200°C) for 20 minutes instead of frying.
- Extra Veggie Version: Add carrots, snap peas, or broccoli for added crunch and color.
Freezing and Storage
Refrigeration:
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat gently in a pan or microwave — add a splash of water to loosen the sauce.
Freezing:
- Store cooked chicken and sauce separately (to preserve crispiness).
- Freeze for up to 2 months.
- Thaw overnight in the fridge, then reheat and combine just before serving.
Special Equipment Needed
- Wok or deep skillet
- Mixing bowls
- Slotted spoon
- Kitchen thermometer (optional for frying temperature)
- Paper towels for draining
Conclusion
This Sweet and Sour Chicken with Pineapple recipe is a timeless classic that captures the essence of comforting, vibrant Asian cuisine. It’s tangy, sweet, crispy, and packed with bold flavor — every bite a perfect balance of taste and texture.
Whether you’re cooking for family dinner or entertaining guests, this dish always impresses. It’s quick to prepare, full of color, and endlessly satisfying — truly a restaurant favorite made effortlessly at home.
Sweet and Sour Chicken with Pineapple
Description
Sweet and Sour Chicken with Pineapple is a beloved dish that beautifully balances flavors and textures — tender pieces of crispy chicken coated in a glossy, tangy-sweet sauce with juicy pineapple and vibrant bell peppers.
Ingredients
For the Chicken:
For the Sweet and Sour Sauce:
For the Stir-Fry:
For Garnish:
Instructions
-
Step 1: Prepare the Batter : In a medium bowl, whisk together flour, cornstarch, egg, cold water, salt, and pepper to form a smooth batter. Add chicken pieces and toss to coat evenly.
-
Step 2: Fry the Chicken : Heat oil in a deep skillet or wok over medium-high heat (350°F / 175°C). Fry the chicken pieces in batches for 3–4 minutes per side until golden and crispy. Remove and drain on a paper towel. Set aside.
-
Step 3: Prepare the Sweet and Sour Sauce : In a small bowl, combine ketchup, vinegar, brown sugar, soy sauce, and sesame oil. Pour the mixture into a clean pan and bring to a simmer over medium heat. Add the cornstarch slurry (mix cornstarch and water separately first) and stir until the sauce thickens and becomes glossy.
-
Step 4: Stir-Fry the Vegetables : In a wok or large skillet, heat 1 tbsp oil over medium-high heat. Add garlic, onion, and bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp. Add pineapple chunks and toss to combine.
-
Step 5: Combine Everything : Add the crispy chicken to the skillet with the vegetables. Pour the sweet and sour sauce over everything. Toss gently to coat all ingredients evenly in the sauce.
-
Step 6: Garnish and Serve : Sprinkle sesame seeds and green onions over the top. Serve immediately over steamed jasmine rice or fried rice.
