Sweet and Sour Pineapple Chicken


  • Prep Time20 mins
  • Total Time30 mins
  • Makes4 servings
Sweet and Sour Pineapple Chicken

(Produced by Aimee Nishitoba. Photography: Christie Vuong. Food styling: Ashley Denton. Prop Styling: Cailen Speers)

Chatelaine Triple Tested


  • 2 skinless, boneless chicken breasts, cut into cubes

  • 2 tbsp Shoaxing cooking wine, sake or sherry

  • 1 tsp salt

  • 3 tbsp all-purpose flour

  • 2 1/2 tbsp cornstarch, divided

  • 1/3 cup vegetable oil

  • 1 red bell pepper, cut into 1/2-in. bite-size pieces

  • 3 tbsp packed brown sugar

  • 2 tbsp white vinegar

  • 2 tsp water

  • 3 cups peeled chunks of pineapple

  • 2 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.

Nutrition (per serving)

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