Sweet and Sour Chicken with Pineapple – Easy Homemade Takeaway

Ingredients:

Preparation mode:

👉 This sweet and sour chicken with pineapple tastes like your favourite takeaway, but it is lighter, fresher and ready in about 35 minutes. Crispy pieces of chicken thigh are tossed with peppers, onion and juicy pineapple in a glossy sauce that balances sweet, tangy and salty. The secret is a thin cornstarch coating and a hot pan – no deep-frying needed.

How to Make Sweet and Sour Chicken

1. Make the sauce. Whisk 120 ml of the pineapple juice with the rice vinegar, ketchup, soy sauce, brown sugar and 1 teaspoon of cornstarch. Set aside.
2. Coat the chicken. Toss the chicken pieces with 3 tablespoons of cornstarch and the salt until evenly coated.
3. Crisp the chicken. Heat 2 tablespoons of oil in a large frying pan or wok over medium-high heat. Fry the chicken in a single layer for 6–8 minutes, turning, until golden and cooked through. Remove to a plate.
4. Cook the vegetables. Add the remaining oil, the peppers and onion and stir-fry for 3 minutes, until just tender but still crunchy. Add the garlic and ginger for 30 seconds.
5. Add the sauce. Pour in the sauce and pineapple chunks and simmer for 1–2 minutes, until thick and glossy.
6. Toss and serve. Return the chicken to the pan, toss to coat and sprinkle with green onions and sesame seeds. Serve with steamed rice.

Tips

• Use thighs – they stay juicy, even if cooked a little longer.
• Don’t crowd the pan or the chicken will steam instead of crisping. Cook in two batches if needed.
• Add the sauce at the end so the coating stays crisp.
• Fresh pineapple works too – use 200 g of chunks and replace the juice with orange juice.

FAQ

Can I make it with chicken breast?
Yes. Cut it into even pieces and fry for 5–6 minutes so it doesn’t dry out.

Can I bake the chicken instead of frying?
Toss the coated chicken with a little oil and bake at 220°C (430°F) for 15–18 minutes, or air fry at 200°C for 12–14 minutes.

How long does it keep?
Up to 3 days in the fridge. Reheat in a pan with a splash of water.

👉 More takeaway-style favourites: orange chicken, kung pao chicken and shrimp fried rice.

Footnotes:

Make it spicy: add a sliced red chili or a teaspoon of sriracha to the sauce.