This pineapple chicken stir fry has a Chinese sweet and sour feel to it, but with a more complex flavour profile but with no extra work!
Sticky Spicy Sweet and Sour Chicken.
Sweet and sour is so often the bedrock flavour profile of many of my recipes.
Whether it be obvious like my sweet and sour pork chops or my chicken pathia sweet and sour curry, or a little more obscure as in my baked feta cheese with tomatoes and peppers it is my favourite flavour mojo.
This Chinese takeaway inspired, slight spicy pineapple chicken stir fry recipe aims for a rounder flavour than a typical sauce.
If you favour a more traditional sauce then you could use the one that I make in my crispy battered sweet and sour chicken balls recipe.
The sweet elements in this chicken stir fry are pineapple, pineapple juice, ketchup and peppers and just a little sugar!
Our sour elements come from both rice wine and dark and rich Chinkiang vinegar.
Throw in some soy sauce for seasoning and we are good to rock and roll.
There a couple of ingredients here that you may not have come across before.
It is a rice vinegar from Southern China but it is dark and has a gloriously round flavour whilst retaining a sharpness. It adds a rich complexity to the flavour of the sweet and sour sauce for this pineapple chicken.
You can use any rice vinegar in this recipe but it will change the flavour significantly.
Next up is rice wine, I usually use Shaoxing wine, it adds a different type of sharpness to the recipe.
Again it is an ingredient I use all of the time, so don’t worry about it not getting used. I have plenty of recipes for you to use it up in!
A couple of other notes on this pineapple chicken recipe:
- Avoid using canned pineapple in syrup, it adds way too much sweetness to this recipe.
- Fresh pineapple is perfectly ok to use.
- Feel free to either omit or increase the chilli flakes.
This simple sweet and sour pineapple chicken recipe is most often served with plain boiled rice in my house.
Although on occasions I do serve it with my fried potatoes. I’m British and “chips” work with everything especially if it has a sweet and sour sauce!
If you are a noodle fiend then these soy and peanut noodles would also work really well!
Sweet and sour chicken can be a polarising dish, this pineapple chicken stir fry recipe has a rich and round flavour and it tastes fantastic!
For the Sweet and Sour Sauce
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Rice Wine
- 2 Tbsp Chinkiang Vinegar
- 1 Tbsp Light Brown Sugar
- 1 Tbsp Tomato Ketchup
- 3 Tbsp Pineapple Juice (From the can is fine so long as it is not syrup)
- 1 Tbsp Toasted Sesame Oil
- 50 ml (3 Tbsp + 1 Tsp) Water
- 1 Tbsp Cornflour
For the Chicken
- 350 g (12 oz) Chicken Thighs
- 1 Clove Garlic, Finely sliced
- 1 Tbsp Grated Ginger
- 75 g (1/2 Cup) Onion
- 1/2 Tsp Chilli Flakes
- 1 Small Red Pepper
- 1 Small Green Pepper
- 100 g (1/2 Cup) Pineapple Chunks
- 1 Tbsp Sesame Seeds
For the Sauce
- Mix all of the ingredients for the sauce with the exception of the cornflour in a small saucepan.
- Bring to a simmer over a medium heat.
- Mix the cornflour for the sauce with one extra tablespoon of water and whisk it into the sauce.
- Cook until the sauce begins to thicken and set aside.
For the Chicken
- Peel, top and tail the onion and cut it into 8 wedges.
- Cut the peppers into bite-sized 2cm (3/4") chunks.
- Cut the chicken thighs into 2-2.5 cm (3/4-1") pieces.
- Slice the garlic and finely as you can.
- Heat a wok over high heat and toast the sesame seeds for 1-2 minutes before removing and setting aside.
- Return the wok to the heat and add the oil.
- Add the garlic and ginger and stir fry for 15-30 seconds.
- Add the onion wedges and chilli flakes then stir fry for 2 minutes.
- Throw in the chicken and stir fry for 3-4 minutes.
- Add the diced sweet pepper and fry for 2 minutes.
- Reduce the heat to medium and pour in the sauce and add the pineapple.
- Simmer until the chicken is cooked through, this should take no more than 5 minutes.
- Serve sprinkled with the toasted sesame seeds.
Amount Per Serving: Calories: 608Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 224mgSodium: 1448mgCarbohydrates: 54gFiber: 3gSugar: 43gProtein: 45g
Calorific details are provided by a third-party application and are to be used as indicative figures only.