There is something truly magical about a dish that combines tender chicken, vibrant bell peppers, and juicy pineapple in a tangy, perfectly balanced sauce. This Sweet and Sour Chicken with Pineapple Recipe is exactly that kind of meal—a celebration of bold flavors and colorful ingredients that come together to create a comforting yet exciting main dish. Whether you’re craving a nostalgic takeout favorite or looking to impress your family with a home-cooked winner, this recipe gives you all the sweet, sour, and savory notes you love in a dish that’s surprisingly simple to make and always satisfying.
Ingredients You’ll Need
Each ingredient in this recipe plays a special role, from creating the perfect crispy chicken texture to building a sauce that’s bursting with tang and sweetness. These simple, everyday ingredients combine beautifully to deliver a dish that’s both colorful and delicious.
- Chicken breast (1 ½ pounds): Bite-sized pieces ensure quick cooking and a tender, juicy bite.
- Cornstarch (½ cup): Essential for coating the chicken to achieve that irresistible crispy exterior.
- Eggs (2, beaten): Acts as the perfect glue for the cornstarch to stick to the chicken.
- Vegetable oil (¼ cup): Ideal for pan-frying and giving the chicken a golden crust.
- Red and green bell peppers (1 each, chopped): Offer vibrant color, crunch, and a slightly sweet flavor contrast.
- Pineapple chunks (1 cup): The star ingredient that adds juicy sweetness and a tropical twist.
- Green onions (2, sliced): Fresh garnish that adds a subtle oniony brightness to finish the dish.
- Granulated sugar (½ cup): Brings the sweet component that balances the sauce perfectly.
- Ketchup (¼ cup): Adds tang and depth to the sauce’s flavor profile.
- Rice vinegar (⅓ cup): The sour note essential for true sweet and sour harmony.
- Soy sauce (1 tablespoon): Brings umami and saltiness that rounds out the sauce.
- Garlic powder (1 teaspoon): Provides a mild garlic flavor that enriches the sauce without overpowering.
- Salt (½ teaspoon): Enhances all the flavors and balances sweetness.
- Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water, optional): A handy thickener for the sauce if you prefer it extra glossy and clingy.
How to Make Sweet and Sour Chicken with Pineapple Recipe
Step 1: Prepare and Coat the Chicken
Start by cutting your chicken into bite-sized pieces. Toss these pieces in cornstarch until they are evenly coated. This step is crucial as it creates the perfect crispy outer layer. Then, dip each piece into the beaten eggs, making sure they’re well coated to hold the cornstarch in place during cooking.
Step 2: Sear the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Working in batches, sear the chicken pieces until they turn beautiful golden brown on the outside. Don’t worry about fully cooking them through in this stage; that’s what the baking step is for. Once browned, transfer the chicken into your prepared baking dish.
Step 3: Make the Sweet and Sour Sauce
While the chicken is browning, whisk together sugar, ketchup, rice vinegar, soy sauce, garlic powder, and salt in a medium bowl. This mixture is where the magic happens—it balances sweetness and acidity with just a hint of savory, creating that signature flavor that makes this Sweet and Sour Chicken with Pineapple Recipe so addicting.
Step 4: Assemble and Bake
Pour the sauce evenly over the browned chicken in the baking dish. Top with chopped red and green bell peppers and pineapple chunks. Spread them out so every bite gets a pop of color and flavor. Bake uncovered at 350°F for 40 to 45 minutes, stirring once halfway through to ensure each piece gets coated in the luscious sauce. If you want a thicker sauce, stir in the cornstarch slurry during the last 10 minutes of baking.
Step 5: Final Touches and Serving
When the time’s up, remove the dish from the oven and let it sit for about 5 minutes to thicken slightly. Garnish with fresh sliced green onions just before serving for an extra burst of freshness and mild crunch.
How to Serve Sweet and Sour Chicken with Pineapple Recipe
Garnishes
A handful of sliced green onions adds just the right hint of sharpness and color contrast against the rich sauce. You can also sprinkle some toasted sesame seeds to add nutty flavor and texture, making your presentation feel even more special.
Side Dishes
This dish pairs beautifully with steamed jasmine or basmati rice, which soaks up every drop of that irresistible sauce. For a lighter touch, steamed broccoli or a simple stir-fried vegetable medley would complement the flavors without overshadowing the star of the show.
Creative Ways to Present
Get creative by serving this Sweet and Sour Chicken with Pineapple Recipe in hollowed-out pineapple halves for a tropical vibe at your dinner table. Alternatively, use mini lettuce cups to transform it into a fun finger food perfect for parties or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftovers in an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s meal even better. Just be sure to keep it sealed to preserve freshness.
Freezing
If you want to save this Sweet and Sour Chicken with Pineapple Recipe for a longer time, freeze it in freezer-safe containers for up to 2 months. Thaw it in the fridge overnight before reheating to keep the texture tender and flavors intact.
Reheating
For best results, reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through. You can also microwave it covered for a minute or two, but stirring midway helps maintain even warmth without drying out the chicken.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs will add a bit more juiciness and flavor, and they work perfectly in this Sweet and Sour Chicken with Pineapple Recipe. Just be sure to adjust cooking times slightly since thighs can be a bit more forgiving.
Is fresh pineapple better than canned for this recipe?
Both work beautifully! Fresh pineapple offers a bright, natural sweetness and extra juiciness, while canned pineapple is convenient and consistent in flavor. If using canned, drain the juice well to avoid a runny sauce.
Can I make this recipe gluten-free?
Yes! Simply use a gluten-free soy sauce and double-check that your ketchup and other ingredients are gluten-free. Cornstarch is naturally gluten-free, making this recipe quite adaptable for gluten-conscious cooks.
What if I don’t want to bake the chicken?
You can definitely cook the entire dish on the stovetop by simmering the chicken and sauce together until the chicken is fully cooked and the sauce thickens. This shortcut saves time without sacrificing any flavor.
How spicy is this recipe? Can I add heat?
This Sweet and Sour Chicken with Pineapple Recipe is mild and balanced in flavor, but if you love a kick, adding a pinch of red pepper flakes or a dash of chili sauce to the sauce mixture is an easy way to bring on heat.
Final Thoughts
This Sweet and Sour Chicken with Pineapple Recipe is one of those dishes that feels like a warm hug—familiar yet exciting, sweet yet tangy, and wonderfully comforting. It’s a fantastic go-to when you want to brighten up your dinner table with bold flavors and beautiful colors. I can’t wait for you to try it and see just how easy and rewarding making this classic at home can be. Get ready for a family favorite in the making!
Print
Sweet and Sour Chicken with Pineapple Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Description
Sweet and Sour Chicken with Pineapple is a flavorful and colorful dish featuring tender chicken pieces coated in a crispy cornstarch and egg batter, baked in a tangy, sweet, and savory sauce with bell peppers and pineapple chunks. This Asian-inspired main course is easy to prepare and perfect for a family dinner served over steamed rice.
Ingredients
Chicken and Coating
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- ¼ cup vegetable oil (for pan-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)
Sauce
- ½ cup granulated sugar
- ¼ cup ketchup
- ⅓ cup rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, optional for thickening)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper or lightly grease it to prevent sticking.
- Prepare Chicken Coating: Toss the bite-sized chicken pieces in cornstarch until thoroughly coated, then dip them into the beaten eggs to create a light batter.
- Pan-Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces in batches, cooking until they develop a golden crust on the outside. The chicken does not need to be fully cooked at this stage. Transfer the seared chicken pieces to the prepared baking dish.
- Make the Sauce: In a medium bowl, whisk together granulated sugar, ketchup, rice vinegar, soy sauce, garlic powder, and salt to create the sweet and sour sauce.
- Assemble and Bake: Pour the prepared sauce evenly over the chicken in the baking dish. Top with chopped red and green bell peppers and pineapple chunks. Bake uncovered for 40 to 45 minutes, stirring once halfway through to ensure the chicken is well coated in the sauce.
- Thicken Sauce (Optional): If you prefer a thicker sauce, stir in the cornstarch slurry during the last 10 minutes of baking and continue to bake.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes. Garnish with sliced green onions before serving.
- Serve: Serve the sweet and sour chicken hot over steamed jasmine or basmati rice for a complete meal.
Notes
- You can cook the entire dish on the stovetop as a shortcut by simmering the sauce and chicken together until the chicken is fully cooked and the sauce is thickened.
- This dish pairs well with jasmine or basmati rice.
- Leftovers reheat well, making this a great recipe for meal prep.
