Let me rock your world.
The dish looks intimidating, but trust me… it’s so much easier than you’d think.
The whole dish comes together in less than 30 minutes (well… 40 minutes if you include the 10 minute photo sesh lol)
It’s tangy, sweet, bold, and so much better than takeout! The chicken has a perfectly crisped exterior while remaining juicy and tender on the inside. I recommend using a wok or large frying pan for cooking the bell peppers onions, and fresh pineapples.
I’ve seen a lot of you already tag me in your photos on Instagram from making this dish! Kuddos fam. Ya’ll are killing it :)
Now for everyone else who hasn’t made this dish… let’s do it!
SWEET & SOUR PINEAPPLE CHICKEN
- Wok or large frying pan
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 white onion
- 1 tsp ginger
- 3 tsp garlic
- 1 pineapple (I used 1 side and kept the other to snack on, if you like more pineapple chucks, feel free to add in more)
- 1 tsp scallions optional for garnish
- 1 tsp sesame seeds optional for garnish
- white rice
- 1/3 cup rice vinegar
- 1/4 cup brown sugar
- 5 tbsp ketchup
- 1 tsp soy sauce
- 1 lb chicken thighs or breast
- 1/2 tsp salt
- 1 tbsp Shaoxing wine
- 1/3 cup cornstarch
- 3-4 tbsp vegetable oil for frying
- Cut chicken thighs into bite size pieces. Add chicken, salt, and Shaoxing cooking wine to a bowl and mix well. Let marinate while preparing other ingredients.
- Cut your pineapple in half. Discard the core and scoop out cubed pineapple slices. Note: if you’re only cooking for 2-3ppl, use half of 🍍
- Cut bell peppers & onions into cubes (similar sizes to your chicken). Mince garlic and ginger. Set aside.
- Heat oil over medium-high heat in a large frying pan until hot. Coat your chicken in cornstarch & spread pieces into pan without overlapping. Cook undisturbed for 3 minutes each side or until browned. Using tongs, transfer the chicken to a plate and let it cool (I put a napkin under the chicken to help absorb the oil).
- Wipe off excess oil in pan (leave about 2 tbsp) and throw in ~2 cups of diced pineapples. I added a pinch of brown sugar to help it caramelize and give it a nice golden sear (~3 minutes on medium heat, or until browned). Now add in your onions and bell peppers. Let them cook until softened (3-4 minutes) on medium high heat. Now add garlic and ginger and cook until fragrant.
- Add vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
- Return the chicken to frying pan and coat with the sauce- reduce heat to simmer. Note: The sauce will thicken as it simmers.
- Scoop mixture into your pineapple shell with some white rice and garnish with sesame seeds + scallions
- Now take a picture of your beautiful creation and enjoy!