Sweet and succulent pineapple chicken…
Pineapple chicken is one of my favorite Chinese dishes. I adore the sweetness, spiciness and mild sourness of this dish. To make this dish colorful, I’ve added green and red pepper. The chicken was turned into fritters and stir-fried along with veggies and pineapple. Any dish will turn awesome with chicken fritters. Made a simple sauce with pineapple juice and soy sauce, added that while stir-frying; this dish couldn’t get any better.
Sharing my version of pineapple chicken. I warn you it’s can get super addictive.
Cooking video
Pineapple Chicken
Ingredients
For marinating chicken
- Chicken breast, diced- 2 breasts
- Soy sauce- 1 tbsp (low- sodium)
- Rice vinegar- 1/2 tbsp
- Salt- 1/4 tsp
- Ground black pepper- 1/4 tsp
For making the batter
- Corn starch- 1/2 cup
- All-purpose flour or gluten-free flour- 1/2 cup
- Baking soda- 1/2 tsp
- Salt- 1/2 tsp
- Ground black pepper- 1/4 tsp
- Water- 3/4 cup
For frying chicken
- Oil- enough for deep frying
For making sauce
- Pineapple juice- 1/2 cup
- Soy sauce- 1 tbsp
- Chili paste or sambal-oelek- 1 tsp
- Ground black pepper- 1/4 tsp
- Corn starch- 1 tbsp
For Stir Frying
- Sesame oil- 2 tsp
- Oil used for frying chicken- 1 tbsp
- Ginger, chopped- 1 tbsp
- Garlic, chopped- 1 tbsp
- Onion- 1, diced
- Green pepper- 1, diced
- Red pepper- 1, diced
- Pineapple diced- 1 cup (use fresh or 1 canned pineapple chunks)
- Soy Sauce- 1 tbsp
- Ground black pepper- 1/2 tsp
- Green onions, chopped- 2 stalks
- Salt- 1/4 tsp
Instruction
- If you are using canned pineapple, drain the juice and save the juice- add this juice for making the sauce.
- I’ve used fresh pineapple, made 1/2 cup juice by pureeing 5 diced pineapple with 1/2 cup water.
- Season the chicken with the above-mentioned ingredients “for marinating chicken” and keep aside for 15 minutes.
- In a large bowl, combine the ingredients for making the batter, add only enough water to make a thick batter- I’ve added 3/4 cup water.
- Heat a frying pan and add enough oil to fry the chicken.
- Coat the chicken in the batter and fry in the oil without crowding them. Fry in batches.
- Transfer the fried chicken to a paper towel and keep aside.
- In a bowl, combine the ingredients for making the sauce.
- Heat a wok, add sesame oil and oil used for frying chicken.
- Add ginger and garlic, saute till golden in color.
- Add onion, saute for a few minutes. Season with salt.
- Add green pepper and red pepper, stir fry till they turn tender but still crispy.
- For making Chinese dishes, it’s very important that veggies are not overcooked, it should turn slightly soft at the same time should remain crisp.
- Add the pineapple to the veggies and combine well.
- Add the fried chicken to the wok and stir fry over high heat along with the pineapple and veggies.
- Add soy sauce
- Pour the prepared sauce and stir fry till the sauce thickens about 3 minutes.
- Stir fry over high heat for 5 minutes.
- Taste, add salt and ground pepper or sambal oelek if you want this to be hot.
- Garnish with green onions and combine well.
- Serve warm along with Jasmine rice or noodles.
Tips:
- If you are using fresh pineapple, dice the pineapple and also make juice out of it.
- To make any Chinese dishes more flavorful: Stir-fry chopped ginger and garlic in the oil before adding the veggies or chicken.
- Chicken breast, diced- 2 breasts
- Soy sauce- 1 tbsp (low- sodium)
- Rice vinegar- ½ tbsp
- Salt- ¼ tsp
- Ground black pepper- ¼ tsp
- Corn starch- ½ cup
- All-purpose flour or gluten-free flour- ½ cup
- Baking soda- ½ tsp
- Salt- ½ tsp
- Ground black pepper- ¼ tsp
- Water- ¾ cup
- Oil- enough for deep frying
- Pineapple juice- ½ cup
- Soy sauce- 1 tbsp
- Chili paste or sambal-oelek- 1 tsp
- Ground black pepper- ¼ tsp
- Corn starch- 1 tbsp
- Sesame oil- 2 tsp
- Oil used for frying chicken- 1 tbsp
- Ginger, chopped- 1 tbsp
- Garlic, chopped- 1 tbsp
- Onion- 1, diced
- Green pepper- 1, diced
- Red pepper- 1, diced
- Pineapple diced- 1 cup (use fresh or 1 canned pineapple chunks)
- Soy Sauce- 1 tbsp
- Ground black pepper- ½ tsp
- Green onions, chopped- 2 stalks
- Salt- ¼ tsp
- If you are using canned pineapple, drain the juice and save the juice- add this juice for making the sauce.
- I've used fresh pineapple, made ½ cup juice by pureeing 5 diced pineapple with ½ cup water.
- Season the chicken with the above-mentioned ingredients "for marinating chicken" and keep aside for 15 minutes.
- In a large bowl, combine the ingredients for making the batter, add only enough water to make a thick smooth batter- I've added ¾ cup water.
- Heat a frying pan, add enough oil to fry the chicken.
- Coat the chicken in the batter and fry in the oil without crowding them. Fry in batches.
- Transfer the fried chicken to a paper towel and keep aside.
- In a bowl, combine the ingredients for making the sauce.
- Heat a wok, add sesame oil and oil used for frying chicken.
- Add ginger and garlic, saute till golden in color.
- Add onion, saute for a few minutes. Season with salt.
- Add green pepper and red pepper, stir fry till they turn tender but still crispy.
- For making Chinese dishes, it's very important that veggies are not overcooked, it should turn slightly soft at the same time should remain crisp.
- Add the pineapple to the veggies and stir fry.
- Add the fried chicken to the wok and stir fry over high heat along with the pineapple and veggies.
- Add soy sauce.
- Pour the prepared sauce and stir fry till the sauce thickens about 3 minutes.
- Stir fry over high heat for 5 minutes till veggies turn slight brown.
- Have a taste, add salt and ground pepper or sambal oelek if you want this to be hot.
- Garnish with green onions and combine well.
- Serve warm along with Jasmine rice or noodles.
•To make any Chinese dishes more flavorful: Stir fry chopped ginger and garlic in the oil before adding the veggies or chicken.