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sweet and sour chicken recipe with pineapple
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This easy sweet and sour chicken with pineapple delivers balanced sweet and tangy flavors in a flash, perfect for busy families and home cooks seeking a quick, vibrant, and satisfying weeknight meal. Its bright aroma and glistening glaze instantly make dinner feel special.
Ingredients
- 600 g (1.3 lbs) chicken breast, boneless, skinless, cut into 2.5 cm (1 inch) cubes
- 5 g (1 tsp) salt, divided
- 2 g (0.5 tsp) black pepper, divided
- 100 g (0.75 cup) all-purpose flour
- 50 g (0.5 cup) cornstarch, for batter
- 15 g (1 tbsp) cornstarch, for slurry
- 1 large egg
- 60 ml (0.25 cup) cold water, for batter
- 30 ml (2 tbsp) cold water, for slurry
- 750 ml (3 cups) vegetable oil, for frying
- 180 ml (0.75 cup) pineapple juice
- 60 ml (0.25 cup) rice vinegar
- 45 ml (3 tbsp) tamari (or regular soy sauce)
- 50 g (0.25 cup) light brown sugar, packed (or honey/maple syrup)
- 80 g (0.33 cup) ketchup
- 30 g (2 tbsp) gochujang (Korean chili paste)
- 15 g (1 tbsp) fresh ginger, grated
- 10 g (2 cloves) fresh garlic, minced
- 2 medium bell peppers (one red, one yellow), cut into 2.5 cm (1 inch) pieces
- 200 g (1 cup) fresh pineapple chunks (or canned, drained)
- 2 stalks scallions, thinly sliced
- 5 g (1 tsp) toasted sesame seeds
Instructions
- Prepare Chicken and Batter: Pat chicken dry, then season with salt and pepper. In a bowl, whisk together the all-purpose flour, 50g (0.5 cup) cornstarch, remaining salt, and pepper for the dry mix. In a separate bowl, whisk the egg and 60ml (0.25 cup) cold water for the wet mix. Combine the wet and dry mixes to form a thick, smooth batter.
- Fry Chicken: Heat 750ml (3 cups) vegetable oil in a wok or deep skillet to 175 degrees C (350 degrees F). Dip chicken pieces into the batter, then carefully place them into the hot oil. Fry in batches for 4-6 minutes until golden brown and crispy. Remove fried chicken to a wire rack to drain, allowing oil to reheat between batches.
- Craft Glaze: In a saucepan, whisk together the pineapple juice, rice vinegar, tamari, light brown sugar, ketchup, gochujang, grated ginger, and minced garlic. Bring the mixture to a gentle simmer. In a small bowl, whisk the 15g (1 tbsp) cornstarch with 30ml (2 tbsp) cold water to create a slurry. Stir the slurry into the simmering sauce and cook for 1-2 minutes, stirring constantly, until the sauce becomes glossy and thickened.
- Add Veggies and Pineapple: Stir the bell peppers and pineapple chunks into the thickened sauce. Cook for 2-3 minutes, just until the bell peppers are tender-crisp and vibrant in color.
- Combine and Serve: Add the fried chicken pieces to the sauce and toss gently to coat them completely until glistening. Serve the sweet and sour chicken immediately, garnished with thinly sliced scallions and toasted sesame seeds.
Notes
To elevate this meal, opt for organic chicken or firm tofu. Fresh pineapple offers brighter flavor, and extra veggies like snap peas can boost nutrients. For dietary needs, use low-sodium tamari or keto-friendly sweeteners for a low-carb version. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups (approx 280 g)
- Calories: 650 calories
- Sugar: 30 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg