Sweet and Sour Chicken with Pineapple Recipe

If you’re craving that perfect balance of tangy and sweet, you’ve got to try this Sweet and Sour Chicken with Pineapple Recipe. It’s a fan-freaking-tastic dish that brings together juicy pineapple, tender chicken, and a beautifully thick sauce that clings to every bite. Whether you’re making dinner for your family or whipping up something quick and delicious after work, this recipe never fails to impress!

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Ingredients You’ll Need

The great thing about this Sweet and Sour Chicken with Pineapple Recipe is how straightforward the ingredients are; they come together like best friends at a potluck. Some pantry staples, fresh produce, and a bit of cornstarch to get that luscious sauce are all you need. I always recommend fresh pineapple chunks for that genuine tropical zing, but canned works in a pinch!

• Fresh pineapple juice: Adds natural sweetness and tang, key for that signature flavor.
• Garlic cloves: Minced fresh garlic amps up the savory depth.
• Water: Helps balance and thin the sauce just right while simmering.
• Apple cider vinegar: Brings brightness and subtle acidity—a longtime favorite of mine for sauces.
• Low sodium soy sauce: Provides umami without making it too salty.
• Brown sugar: For sweetness with a little molasses richness.
• Ketchup: A secret ingredient that adds color and mildly tangy sweetness.
• Cornstarch: Used twice—once in the sauce to thicken, once coating the chicken for crispiness.
• Boneless skinless chicken breasts or thighs: Thighs stay juicier but breasts work well too.
• Vegetable or canola oil: Neutral oil perfect for frying the chicken and sautéing veggies.
• Onion: Large dice adds sweetness and texture.
• Green and red bell peppers: Bright, fresh crunch and color.
• Fresh pineapple chunks: Bursts of juicy sweetness—don’t skip ‘em!
• Crushed red pepper flakes: Just a pinch to add a gentle kick that wakes up the flavors.
• Salt and pepper: To taste, balancing everything beautifully.
• Optional cooked rice or Chinese noodles: Ideal for serving and soaking up all that sauce.

Variations

I love that this recipe is a total playground for your creativity. I’ve played around with a few versions myself depending on what’s in the fridge or who I’m cooking for. Feel free to make it your own—after all, that’s how the best recipes evolve!

• Spice it up: I sometimes add more red pepper flakes or a splash of sriracha for a fiery twist that my family goes crazy for.
• Swap the protein: Tried it with tofu for a vegetarian take, and it was surprisingly satisfying when marinated and fried crisp.
• Fresh vs. canned pineapple: Fresh pineapple chunks give a juicier, fresher taste, but canned pineapple works great in a pinch and keeps the flavor balanced.
• Gluten-free version: Use tamari instead of soy sauce and a gluten-free cornstarch substitute to make it friendly for gluten-sensitive folks.

How to Make Sweet and Sour Chicken with Pineapple Recipe

Step 1: Whip Up That Perfect Sweet and Sour Sauce

Start by combining pineapple juice, minced garlic, water, apple cider vinegar, soy sauce, brown sugar, ketchup, and a tablespoon of cornstarch in a small saucepan. Turn the heat to low and whisk frequently—this part is key because you want to avoid lumps and gently thicken that sauce without burning. Once you see it has thickened to a glossy glaze, cover it and remove from heat. I learned that covering keeps it warm and ready for when you toss it later, and the flavors get even better as it rests.

Step 2: Coat and Sear the Chicken

Place your bite-sized chicken pieces in a large zip-top bag and add 1/3 cup cornstarch. Seal and shake it up until the pieces are fully coated but not clumpy. This step creates that amazing crisp exterior once cooked. Heat your vegetable oil over medium-high heat in a large skillet. Add the chicken in a single layer, shaking off any excess cornstarch so it doesn’t clump in the pan. Cook about 4-5 minutes, turning to brown all sides. The chicken should have that beautiful golden crust but still be juicy inside. If your pan starts to smoke or the bits stick, turn the heat down a notch—trust me, it’s easy to overdo.

Step 3: Sauté the Veggies

After removing the chicken to a plate, add a tablespoon of oil to the now-empty skillet and sauté your diced onion over medium-high heat for about 1-2 minutes until just softened. Then throw in your red and green bell peppers and cook for another 2-3 minutes while stirring frequently. You want the veggies to stay crisp-tender—this contrast adds so much texture to the final dish.

Step 4: Bring It All Together

Reduce the heat to low, add the cooked chicken back to the pan with the veggies, and let it mingle for about a minute. Pour in the sweet and sour sauce, then toss in the pineapple chunks, red pepper flakes, and season with salt and pepper to taste. Gently stir everything to combine and warm through. This is when the magic happens — the sauce thickens a tiny bit more, coating every piece in that perfect glaze. Serve immediately over your favorite steamed rice or Chinese noodles to soak up all those lovely juices.

How to Serve Sweet and Sour Chicken with Pineapple Recipe

Garnishes

I usually like to finish this dish with some chopped green onions or a sprinkle of toasted sesame seeds—it adds a little freshness and texture that keeps things exciting. Sometimes a handful of fresh cilantro really brightens the flavors, especially if you like herbaceous notes in your meals.

Side Dishes

Serving this with simple steamed jasmine or basmati rice is my go-to because it soaks up all that sweet and sour sauce beautifully. You can also pair it with chow mein or rice noodles for a more noodle-centric meal. A quick cucumber salad on the side adds a refreshing crunch to balance the richness.

Creative Ways to Present

For a fun dinner party, I like to serve the chicken over coconut rice in a pineapple boat—yes, hollow out a pineapple and use it as a bowl! It’s such an eye-catcher and adds a tropical vibe. You can also arrange the chicken and veggies on a platter with colorful bell pepper slices and pineapple rings for a feast that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a bit in the fridge, so before serving again, just add a splash of water and stir gently while warming—it comes back to life beautifully.

Freezing

Truth be told, I’ve frozen this dish a couple of times, and it holds up surprisingly well. Just cool completely before freezing in portion-sized containers. When thawing, do so overnight in the fridge and reheat gently on the stovetop to avoid a rubbery texture.

Reheating

For leftovers, I prefer reheating in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwaving works, but you risk uneven heating and drying out the chicken, so stir halfway through if you go that route.

FAQs

Final Thoughts

This Sweet and Sour Chicken with Pineapple Recipe is one I keep coming back to because it hits all the right notes—easy to make, bursting with flavor, and universally loved by everyone I’ve served it to. I hope you enjoy making it as much as I do and find that it becomes a staple in your weeknight dinner rotation. Trust me, once you try it, you’ll want to make it again and again!

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