Sweet and sour pineapple chicken

Prep 20 min
Total 30 min
Serves 4



skinless, boneless chicken breasts, cut into cubes
2 tbsp
Shoaxing cooking wine, sake or sherry
1 tsp
3 tbsp
all-purpose flour
2 1/2 tbsp
cornstarch, divided
1/3 cup
vegetable oil
red bell pepper, cut into 1/2-in. bite-size pieces
3 tbsp
packed brown sugar
2 tbsp
white vinegar
2 tsp
3 cups
peeled chunks of pineapple
green onions, cut into 1-in. pieces


  • STIR chicken, cooking wine and salt in a bowl and let stand for 10 min. Add flour and 2 tbsp cornstarch and stir to coat.
  • HEAT oil in a wok or large frying pan over medium-high heat. Stir-fry chicken in batches, being careful to avoid splattering oil, until golden brown, 2 to 3 min. Remove with slotted spoon and transfer to a plate.
  • DISCARD all but 1 tbsp oil in pan and return to heat. Add red pepper and stir-fry until tender-crisp, 3 min.
  • STIR remaining 1/2 tbsp cornstarch, brown sugar, vinegar and water in a small bowl. Add chicken, pineapple and cornstarch mixture to pan and stir-fry until chicken is coated, 1 to 2 min. Stir in green onions.



Calories 331, Protein 27 g, Carbohydrates 33 g, Fat 9 g, Fibre 2 g, Sodium 687 mg. Excellent source of vitamin C

How to peel and core a whole pineapple

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