Sweet and Sour Chicken / Pineapple Chicken

Sweet and Sour Chicken / Pineapple Chicken

“Homemade crispy sweet and sour chicken with pineapple juice, pineapple tidbits and colorful bell peppers; sweet and slightly tangy, so delicious in every bite!”

Filipinos love sweet and tangy dishes and this sweet and sour chicken is up for a match. It is so easy to make at home and as good as the restaurant bought.

The combination at the same time contrast of these flavors somehow makes this recipe unique.  The chicken are cut into bite-sized pieces, marinated and dredged in cornstarch, fried to crisp perfection then coated in the sweet and sour sauce. You will definitely love it!


Tips in making a delicious sweet and sour chicken

Marinate the chicken for at least 30 minutes. This process will make the chicken seep all the flavors of the marinade.

I used baking soda as meat tenderizer. Baking soda raises the pH on the meat surface, making it harder for the proteins to bond, therefore keeping the meat tender when cooked. You can skip adding baking soda or any meat tenderizer but I recommend it.

As much as possible use fresh pineapples. You can make a juice out of it as well. When I prepared this dish using fresh pineapple, I’ve got fresh pineapple chunks, fresh pineapple juice and a pineapple boat to work as my serving plat as well. Isn’t it nice! Philippines have a fair share of good quality pineapples on season, so this is the best time to make this recipe.

Don’t skip the onion and bell peppers. They play an essential role in balancing the flavors of the dish.  These vegetables are also a great source of vitamins that are good for the body. They also serve as beautiful addition to the dish with all their sorts of colors.

I used little of tomato ketchup to add tang, sweetness and vibrant color to the dish. You can also use banana ketchup if that what you have, but banana ketchup tends to be more on the sweet side so just adjust it accordingly.

Vinegar adds to the tanginess of the pineapple juice. Pineapple juice is a bit sweeter so adding a bit more vinegar can enhance the sour flavor of the dish. I used apple cider vinegar because of its health benefit and mellow acidity. You can use a regular white vinegar if you prefer.

What to serve with sweet and sour chicken

You can pair this sweet and sour chicken with steamed rice, fried rice or with any noodle recipes. You can also eat it on its own.

Try this crispy pineapple chicken and let me know how it goes. Happy tummy!

Watch on YouTube: How to Make Sweet and Sour Chicken / Pineapple Chicken

sweet and sour chicken

Sweet and Sour Chicken / Pineapple Chicken Recipe

Julie
Homemade crispy sweet and sour chicken with pineapple juice, pineapple tidbits and colorful bell peppers; sweet and slightly tangy, so delicious in every bite!
Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 1 hour
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Asian, Filipino
Servings 4 persons

Equipment

  • Chopping board and knife
  • Measuring cups and spoons
  • Mixing Bowl
  • Wok or deep pan/pot and wooden spoon
  • Tongs or strainer
  • Plate lined with kitchen towel

Ingredients
  

Marinating the Chicken:

  • 800 grams chicken breast, cut into cubes
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1 cup cornstarch
  • oil, for deep frying
  • 2 teaspoons ginger, minced
  • 2 teaspoons garlic, minced
  • 1 medium onion, cubed
  • 2 tablespoons apple cider vinegar or white vinegar
  • ¼ cup pineapple juice (from the fresh pineapple)
  • ¼ cup sugar
  • 1 small green bell pepper
  • 1 small red bell pepper
  • 1 small orange bell pepper — optional
  • 3 tablespoons tomato ketchup or banana ketchup
  • 1 whole fresh pineapple, remove pulp and cut to make pineapple chunks/ tidbits
  • salt and ground black pepper to taste
  • toasted sesame seeds, as garnish
  • spring onion, as garnish

Instructions
 

  • In a small bowl, combine chicken, salt, pepper, soy sauce, vinegar and baking soda. Mix until well incorporated. Marinate for 30 minutes.
  • After 30 minutes, add the eggs into the marinated chicken and mix well.
  • Coat each chicken piece with cornstarch.
  • In a deep wok or pan over medium heat, deep fry chicken pieces for around 2-3 minutes or until cooked through and crispy.
  • Remove from the oil and drain in a plate lined with paper towels. Set aside.
  • In a wok or pan over medium heat, get 2 tablespoons of oil from the oil used for deep frying. Sauté ginger, garlic and onion. Cook until fragrant and translucent.
  • Add apple cider vinegar or white vinegar, pineapple juice and sugar. Let it simmer for a while before stirring.
  • Stir and toss in green, red and orange bell peppers and mix. Cook for around 2 minutes or until crisp-tender.
  • Add tomato ketchup and pineapple chunks/ tidbits and mix well. Cook for another 2 minutes.
  • Taste and season with more salt and pepper if desired.
  • When sauce thickens, add the fried chicken pieces and coat evenly.
  • Transfer to a serving plate/ pineapple boat (if using fresh pineapple).
  • Garnish with toasted sesame seeds and chopped spring onion.
  • Serve and enjoy!

Video

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