If you’re looking for a dinner that’s bursting with color, flavor, and a touch of nostalgia, Sweet and Sour Chicken with Pineapple is about to become your new go-to recipe. This dish perfectly balances crispy, golden chicken with a tangy-sweet sauce, juicy pineapple, and vibrant bell peppers. It’s the kind of meal that feels special enough for gatherings, yet is simple enough to whip up on a busy weeknight. Whether you’re craving a comforting classic or want to impress your family with something irresistible, Sweet and Sour Chicken with Pineapple checks every box.
Ingredients You’ll Need
Every ingredient in this recipe is chosen for a reason: they’re easy to find, simple to prepare, and each one brings something special to the table. From the tender chicken to the pop of pineapple sweetness, you’ll taste the harmony in every bite.
- Chicken breasts: Boneless, skinless chicken breasts cut into cubes create the perfect, juicy base for this dish.
- Cornstarch: A light coating gives the chicken its signature crispy exterior before baking.
- Eggs: Binding the cornstarch to the chicken, eggs help form a golden crust when pan-fried.
- Vegetable oil: Ensures the chicken gets beautifully golden and crisp during the initial fry.
- Red bell pepper: Adds sweetness and a pop of color that makes the dish visually stunning.
- Green bell pepper: Brings a slight bitterness and crunch, balancing out the sweetness.
- Pineapple chunks: Fresh or canned, these juicy bites deliver the signature tropical tang of Sweet and Sour Chicken with Pineapple.
- Sugar: Sweetens the sauce and enhances the pineapple’s natural flavors.
- Apple cider vinegar: Provides tang and depth, giving that classic sweet and sour zip.
- Ketchup: Brings color, tang, and a little extra sweetness to round out the sauce.
- Soy sauce: Adds umami and saltiness, creating a complex, craveable flavor.
- Garlic powder: Infuses the sauce with subtle warmth and aromatic depth.
- Cornstarch slurry: Optional, but helps thicken the sauce to a luscious, glossy finish if you like it extra clingy.
How to Make Sweet and Sour Chicken with Pineapple
Step 1: Prep the Chicken
Start by cutting your chicken breasts into bite-sized, 1-inch cubes. This ensures every piece cooks evenly and soaks up the sauce. In a large bowl, toss the chicken with cornstarch until each piece is coated—this is your secret to that light, crispy coating that holds up so well to the sweet and tangy sauce.
Step 2: Dredge and Fry
Dip each cornstarch-coated chicken piece into the beaten eggs, shaking off any excess. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, fry the chicken pieces for 2–3 minutes per batch, just until they’re golden brown on all sides. Don’t worry about cooking them through—the oven will take care of that. Once browned, transfer the chicken to a greased 9×13-inch baking dish.
Step 3: Mix the Sweet and Sour Sauce
In a medium bowl, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder. The mixture will be smooth, shiny, and smell absolutely divine. This sauce is the heart of Sweet and Sour Chicken with Pineapple, bringing together all those iconic flavors.
Step 4: Combine and Assemble
Pour the sauce evenly over the browned chicken in the baking dish. Top with the chopped red and green bell peppers and the juicy pineapple chunks, then toss everything gently so the sauce coats every piece. It’s already looking vibrant and full of promise!
Step 5: Bake to Perfection
Bake uncovered at 325°F for 45 minutes. Stir once or twice during baking to make sure the chicken stays coated and the sauce thickens evenly. If you prefer a thicker sauce, stir in the cornstarch slurry during the last 10 minutes. You’ll know it’s ready when the sauce is bubbling and glossy, and the kitchen smells irresistible.
How to Serve Sweet and Sour Chicken with Pineapple
Garnishes
To make your Sweet and Sour Chicken with Pineapple look as good as it tastes, sprinkle with sliced green onions or a handful of toasted sesame seeds right before serving. These little touches add color, crunch, and a pop of freshness that elevate every bite.
Side Dishes
This dish shines brightest when paired with a bowl of fluffy steamed white rice, which soaks up all that delicious sauce. For an extra-special meal, serve alongside fried rice, simple stir-fried vegetables, or even a crisp Asian slaw for contrast and crunch.
Creative Ways to Present
For a fun twist, serve Sweet and Sour Chicken with Pineapple in hollowed-out pineapple halves, letting those golden chunks peek out for a tropical presentation. Or try individual bowls with rice on the bottom, chicken on top, and a colorful garnish for a build-your-own dinner party vibe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the Sweet and Sour Chicken with Pineapple cool completely, then store in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making for an even tastier lunch the next day.
Freezing
To freeze, portion the cooled chicken and sauce into freezer-safe containers. It’ll keep well for about 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
For the best results, reheat Sweet and Sour Chicken with Pineapple gently on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual servings, but add a splash of water to loosen the sauce and prevent dryness.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and a bit more forgiving if slightly overcooked. They pair perfectly with the sweet and sour flavors and stay tender even after baking.
Is it possible to make this gluten-free?
Yes! Simply substitute a gluten-free soy sauce (like tamari) and double-check that your ketchup and vinegar are certified gluten-free. The rest of the ingredients are naturally gluten-free.
Can I skip the initial frying step?
You can, but frying gives the chicken its signature crispy texture. If you’re short on time, you can bake the coated chicken directly, though the texture will be softer. For a compromise, try air-frying the chicken pieces before baking.
How do I keep the chicken crispy?
The quick fry in oil helps lock in crispiness, but once the sauce and baking come into play, the coating softens slightly. For extra crunch, serve the freshly fried chicken with the sauce poured on top just before serving, skipping the baking step.
Can I make Sweet and Sour Chicken with Pineapple ahead of time?
You can prep components in advance: fry the chicken and whisk the sauce, then store separately in the fridge. When ready to serve, assemble and bake as directed—this way, you’re never far from a fresh, hot meal.
Final Thoughts
I hope you’ll give Sweet and Sour Chicken with Pineapple a try and let it become a new staple in your kitchen. It’s a dish that’s sure to brighten up your table, win over picky eaters, and deliver that magical balance of sweet, tangy, and savory in every bite. Happy cooking!
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Sweet and Sour Chicken with Pineapple Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Sweet and Sour Chicken with Pineapple is a vibrant and flavorful Asian-inspired dish featuring tender chicken cubes coated in a crispy cornstarch crust, tossed with colorful bell peppers and juicy pineapple chunks, all baked in a tangy sweet and sour sauce. Perfectly balanced with a hint of vinegar and sweetness, this dish makes for a delightful main course that pairs wonderfully with steamed or fried rice.
Ingredients
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup vegetable oil
Vegetables and Fruit
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (fresh or canned, drained)
Sauce
- 1/2 cup sugar
- 1/3 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Prepare the Chicken: In a large bowl, toss the chicken pieces with 1/2 cup cornstarch until each piece is evenly coated. Then dip each coated piece into the beaten eggs to ensure the batter sticks well, creating a crispy texture when cooked.
- Brown the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. In batches, cook the chicken pieces until golden brown on all sides, about 2–3 minutes per batch. The chicken will finish cooking in the oven. Transfer the browned chicken pieces to a lightly greased 9×13-inch baking dish.
- Make the Sauce: In a medium bowl, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder until the mixture is smooth and well combined. Pour this sweet and sour sauce evenly over the chicken in the baking dish.
- Add Vegetables and Pineapple: Top the sauced chicken with chopped red and green bell peppers and pineapple chunks. Gently toss to mix everything together so the ingredients are evenly coated with sauce.
- Bake the Dish: Place the baking dish uncovered in a preheated oven at 325°F. Bake for 45 minutes, stirring once or twice during cooking to ensure even coating and prevent sticking. The sauce should thicken and bubble during this time.
- Optional Thickening: If you prefer a thicker sauce, stir in the cornstarch slurry during the last 10 minutes of baking, then continue cooking until the sauce reaches your desired consistency.
- Serve: Remove from oven and serve hot, ideally over steamed white rice or fried rice for a complete and satisfying meal.
Notes
- Serve over steamed white rice or fried rice for a complete meal.
- For a crispier texture, skip the baking step and instead simmer the sauce separately, pouring it over freshly fried chicken.
- You can substitute chicken thighs for chicken breasts for a juicier, more flavorful dish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 21g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 125mg
