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Sweet & Sour Pineapple Chicken

Sweet & Sour Pineapple Chicken
Sweet & Sour Pineapple Chicken

Serve me asian-influenced dishes any time, any day. This one is a sweet and sour kind that is just better than take out.

This recipe yields 4 portions.


450 grams chicken thigh fillet cubes

225 grams of rice

3 tablespoon cornstarch

1 egg

2 red peppers

3 stems spring green onion

1 yellow onion

1 can of pineapple (approximately 150 gr.)

3 tablespoon soy sauce

5 tablespoon ketchup

2 tablespoons of red wine vinegar

1 teaspoon Chinese 5 spices

1 tablespoon of chicken bouillon powder

Salt to taste

2 tablespoon of Maple Syrup (or honey)

Chopped cilantro or parsley (for garnish)

Toasted sesame seed (for garnish)


  1. Beat the egg and pour into a bowl. Add 3 the cornstarch, 1 tsp Chinese 5 spices, the bouillon, chicken thigh fillets, and salt. Mix everything well and let it sit for 15 minutes at room temperature. Cook the rice in the meantime.

  2. Mix the juice of the can of pineapple with the soy sauce, ketchup, red wine vinegar and maple syrup.

  3. Cut the red peppers, onion and spring onion stalks into bite-sized pieces.

  4. Heat a dash of neutral oil in a wok or frying pan over high heat. Brown the chicken pieces for 5 minutes and keep aside.

  5. Add an extra splash of neutral oil to the same pan. Fry the yellow onion and bell pepper for 3 minutes on high heat.

  6. Add the sauce and pineapple chunks to the pan and bring to boil. Then add the chicken pieces back in and let it simmer for 5 minutes.

  7. Taste the chicken and add more honey or salt if necessary.

  8. Serve the chicken with the rice and top with chopped green onion, cilantro (or parsley) and sesame seeds.


  1. Instead of white steamed rice, a more glutenous rice may be in place (sticky rice).



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