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how to make pineapple chicken

Chinese Pineapple Chicken

Chinese Pineapple Chicken that is better than any takeout you'll find. Perfectly crispy chicken coated in a sweet & tangy pineapple sauce that is phenomenal! Dig in!
Course dinner
Cuisine Chinese
Keyword chicken, chinese, pineapple
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people


Pineapple Sauce

  • 28 ounces crushed pineapple + juice
  • ½ cup chicken stock
  • 2 tbsp apple cider vinegar
  • 3 tbsp soy sauce
  • 4 tbsp brown sugar packed
  • ½ tsp ginger
  • 2 tbsp minced garlic
  • ½ tsp red chili flakes opt
  • 3 tbsp cornstarch
  • 2 tbsp water


  • 2 lbs boneless skinless chicken breasts cut into small chunks
  • 1 tsp peanut oil
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 1 cup cornstarch for coating
  • cups peanut oil for frying


  • Combine crushed pineapple + juice, chicken stock, apple cider vinegar, soy sauce, brown sugar, ginger, minced garlic, red chili flakes, cornstarch & water in a medium bowl, whisk - set aside.
  • Toss chicken chunks with oil in a large bowl.
  • Sprinkle with salt & pepper, and stir to combine. Set aside.
  • Place cornstarch for the chicken in a zip-top bag, add the chicken to the bag & close. Shake to coat & then set aside.
  • Heat oil to 350 degrees in a wok or large skillet.
  • Carefully drop several pieces of chicken into the hot oil, working in batches to not overcrowd the chicken.
  • Fry until golden. Scoop out the chicken & drain on a paper towel-lined baking sheet.
  • Continue frying & draining the remaining chicken.
  • Carefully transfer the hot oil into a Pyrex measuring cup so it can cool.
  • Add the garlic & pineapple sauce to a medium saucepan & bring to a simmer.
  • Cook mixture, stirring constantly until it starts to thicken.
  • Add the chicken, toss to combine.
  • Serve with fried or steamed rice.


*I tossed all of the chicken in a ziptop bag because I find it much easier than trying to coat it in a bowl. Just combine, close & shake.