I’m going to give it to you straight because sometimes, that’s my mood. Okay, a lot of times that’s my mood. So here it goes:
This recipe for Pineapple Ginger Sweet & Sour Chicken is better-than-takeout and you’re going to want to make it every. single. day. It’s made with real, fresh and wholesome ingredients and tastes absolutely homemade. Because it is.
The chicken is extra crispy and the sauce is made with pineapple juice, fresh ginger, apple cider vinegar and soy sauce, and is tossed with fresh, juicy pineapple and sliced green onion and served over fluffy Jasmine rice. It’s the perf combo of textures and I’m pretty sure you’ll fall in love.
See! I told you you wouldn’t want to pick up takeout anymore! Because you (yes, you) can make something this great, this delicious, in your own home. Give it a try, and promise me you won’t just pick up a bottle of sweet and sour sauce and call it good. It’s worth the extra 10 minutes, friends.
So. much. better.
- 1 ¼ cups pineapple juice, divided
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. ketchup
- 2 Tbsp. soy sauce
- 1 Tbsp. granulated sugar
- ½ Tbsp. finely minced or grated fresh ginger
- 1 Tbsp. corn starch
- 1 cup chopped fresh pineapple
- 1 lb. boneless, skinless chicken breast, cubed
- ¾ tsp. coarse salt
- ¼ tsp. ground black pepper
- ¼ cup corn starch
- ¼ cup canola or grapeseed oil
- 2 cups cooked Jasmine rice, for serving
- Chopped green onion, for garnish
- Place 1 cup pineapple juice, apple cider vinegar, ketchup, soy sauce, sugar and ginger in a small saucepan and bring to a simmer, whisking until sugar is dissolved. Whisk together remaining ¼ cup pineapple juice and corn starch in a small bowl. Whisk into the sauce and simmer until thickened, about 3-4 minutes. Taste and adjust seasoning, if necessary. Stir in pineapple. Set aside.
- Season chicken breast cubes with salt and pepper. Place corn starch in a medium bowl, add chicken to the bowl and toss to coat. Heat oil to medium-high heat in a deep skillet. Working in shifts, fry chicken in the hot oil for about 3-4 minutes, until golden brown, stirring occasionally to be sure chicken is evenly cooked. Remove using a slotted spoon and place on a paper towel. Once all chicken is cooked, toss with the sweet and sour sauce until coated. Serve pineapple chicken over rice with green onion.