Sweet and Sour Chicken with Pineapple Chunks is a timeless favorite that brings together crispy, tender chicken pieces coated in a glossy sauce that perfectly balances sweetness and tang. The addition of juicy pineapple chunks adds freshness and natural sweetness, while colorful vegetables provide crunch and visual appeal. This dish is inspired by classic Chinese-American cuisine and is loved for its bold flavors, vibrant presentation, and comforting appeal. Whether served for a family dinner or a special occasion, this recipe delivers restaurant-style results at home with simple, accessible ingredients.

Why I Love This Recipe

I love this recipe because it perfectly balances bold, vibrant flavors in every bite. The crispy, tender chicken coated in a glossy sweet-and-sour sauce is incredibly satisfying, while the juicy pineapple chunks add a burst of natural sweetness and freshness. The contrast of tangy sauce, savory chicken, and bright fruit makes this dish exciting and comforting at the same time.What makes this recipe especially special is how it brings classic takeout-style flavor right into the home kitchen, but with fresher ingredients and better control over taste.

Why This Is a Must-Try Dish

Sweet and Sour Chicken with Pineapple Chunks is a must-try because it delivers the perfect harmony of sweet, tangy, and savory flavors. The sauce is bold and glossy, clinging beautifully to tender chicken, while pineapple chunks add a refreshing contrast that keeps the dish lively and balanced. Every bite feels exciting and satisfying.This dish also stands out for its universal appeal and versatility. It’s ideal for weeknight dinners, special occasions, or whenever you crave a takeout-style favorite made at home.

Preparation Time, Cooking Time, and Servings

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Servings: 4
Calories: Approximately 520 calories per serving

Course: Main Course
Cuisine: Chinese-American

Ingredients

For the Chicken

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• Salt and black pepper to taste
• 1/2 cup cornstarch
• 2 eggs, beaten
• Vegetable oil for frying

For the Sweet and Sour Sauce

• 1/2 cup pineapple juice (from canned pineapple or fresh)
• 1/3 cup ketchup
• 1/4 cup rice vinegar or white vinegar
• 1/3 cup granulated sugar
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Stir-Fry

• 1 cup pineapple chunks
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 medium onion, cut into chunks

Cooking Directions

The chicken is lightly battered and fried until golden, then tossed with vegetables and pineapple in a homemade sweet and sour sauce until glossy and thickened.

Step-by-Step Preparation Method

1. Season the chicken pieces lightly with salt and black pepper.
2. Coat the chicken in cornstarch, then dip into beaten eggs, ensuring all pieces are well coated.
3. Heat vegetable oil in a deep skillet or wok over medium-high heat.
4. Fry the chicken in batches until golden and cooked through. Remove and drain on paper towels.
5. In a bowl, whisk together pineapple juice, ketchup, vinegar, sugar, and soy sauce.
6. Pour the sauce mixture into a clean skillet or wok and bring to a gentle simmer.
7. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
8. Add pineapple chunks, bell peppers, and onion to the sauce and cook for 2–3 minutes until slightly tender.
9. Add the fried chicken to the pan and toss until evenly coated with sauce.
10. Remove from heat and serve immediately.

How to Serve This Recipe

Serve sweet and sour chicken hot over steamed white rice or fried rice. It also pairs well with noodles or can be enjoyed on its own as a flavorful main dish. Garnish with sesame seeds or sliced green onions if desired.

Recipe Tips

• Fry chicken in batches to keep the oil temperature steady and ensure crispiness.
• Use fresh pineapple for brighter flavor if available.
• Adjust sugar and vinegar levels to suit your preferred sweet-tangy balance.
• Add vegetables just before serving to keep them crisp.

Variations in Detail

Baked Sweet and Sour Chicken: Bake breaded chicken instead of frying for a lighter version.
Spicy Sweet and Sour Chicken: Add chili flakes or sriracha to the sauce for heat.
Vegetarian Version: Substitute chicken with tofu or cauliflower florets.
Extra Veggie Version: Add snow peas, carrots, or zucchini for more texture and nutrition.
Gluten-Free Version: Use gluten-free soy sauce and cornstarch only.

Freezing and Storage Time

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken and sauce for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Special Equipment Needed

• Deep skillet or wok
• Mixing bowls
• Whisk
• Slotted spoon
• Knife and cutting board
• Measuring cups and spoons

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicier and work very well in this recipe.

Can I make the sauce ahead of time?
Yes, the sauce can be prepared a day in advance and refrigerated.

How do I keep the chicken crispy?
Add the fried chicken to the sauce just before serving and toss quickly.

Can I use canned pineapple?
Yes, canned pineapple chunks work perfectly and provide convenient juice for the sauce.

Conclusion

Sweet and Sour Chicken with Pineapple Chunks is a vibrant, flavorful dish that combines crispy chicken, tangy sauce, and juicy fruit into one irresistible meal. Easy to prepare and endlessly satisfying, it delivers classic takeout-style flavor right from your own kitchen. Whether for a weeknight dinner or a special meal, this recipe is a reliable favorite that never disappoints.