Experience a twist on comfort food with Pineapple Ginger Chicken featuring crispy, tender chicken smothered in a sweet and spicy pineapple sauce. Bursting with zesty ginger, fiery Sriracha, and fresh vegetables, every bite offers a perfect balance of tang and heat that transforms this dish into a must-try culinary masterpiece.

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This Chinese Pineapple Chicken is one of my absolute favorites to make at home. I use 1.5 pounds boneless chicken thighs cut into bite sized pieces and coat them in a mixture of 1 cup cornstarch and 2 lightly beaten eggs that give the chicken a crispy texture once baked or stir fried.

The dish gets its signature taste from the pineapple chunks from a 20 oz can and a few other ingredients like a chopped red bell pepper, one small diced onion, 2 cloves minced garlic and a good tablespoon of fresh grated ginger. The sauce is a crazy delicious mix of 3 tablespoons Sriracha, 1/3 cup soy sauce, 1/4 cup rice vinegar, 1/2 cup brown sugar, plus pineapple juice to make it really sticky.

I add a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons water at the end. This recipe packs a nutritional punch and a bold, ginger Sriracha kick that is way better than takeout.

Why I Like this Recipe

1. I love how crispy tha chicken gets when it’s fried, its texture is perfect and gives the dish a real satisfying crunch.
2. I really dig the mix of sweet pineapple and spicy Sriracha because the flavors balance so well together and it never gets boring.
3. I appreciate that the sauce is thick and coats every piece of chicken, making every bite so flavorful and messy in a good way.
4. I enjoy making it because it feels like a fun twist on takeout, but its homemade vibe makes me feel way more creative in the kitchen.

Ingredients

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Boneless chicken thighs provide quality protein and juiciness; they’re essential for a hearty dish.
Pineapple chunks are naturally sweet and packed with vitamin C; they add a tangy twist.
Sriracha sauce gives a spicy kick and bold flavor, lifting the dish in a fun way.
Fresh ginger adds a warm, zesty aroma and helps with digestion a bit.
Red bell pepper offers crunch and vitamin boost, making the meal colorful and healthy.
Green onions garnish with a mild, tangy flavor that brightens up every bite.
Cornstarch helps coat the chicken for a crisp, satisfying crunch when fried.

Ingredient Quantities

1.5 pounds boneless chicken thighs, cut into bite sized pieces

1 cup cornstarch

2 eggs, lightly beaten

About 1 cup vegetable oil for frying

1 can (20 oz) pineapple chunks in juice, drained (reserve some juice)

1 red bell pepper, chopped

1 small onion, diced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons Sriracha sauce

1/3 cup soy sauce

1/4 cup rice vinegar

1/2 cup brown sugar

1/2 cup pineapple juice (or use the reserved juice from the can)

1 tablespoon cornstarch mixed with 2 tablespoons water (to make a slurry)

Salt and pepper to taste

A handful of chopped green onions for garnish

How to Make this

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1. Season the chicken pieces with salt and pepper. Dip them in the beaten eggs and then coat them evenly with the cornstarch.

2. In a deep skillet, heat about 1 cup of vegetable oil over medium-high heat and fry the chicken until it’s crispy and golden, about 4-5 minutes per batch. Drain on paper towels.

3. In a large pan or wok, heat a little bit of oil and stir fry the diced onion, chopped red bell pepper, minced garlic, and grated ginger until they soften, about 2-3 minutes.

4. Add the drained pineapple chunks to the pan along with about 1/2 cup of pineapple juice (or the juice you reserved).

5. Stir in the 3 tablespoons of Sriracha sauce, 1/3 cup soy sauce, 1/4 cup rice vinegar, and 1/2 cup brown sugar, mixing well as everything begins to combine.

6. Let the mixture come to a simmer for a couple of minutes, then stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to help thicken the sauce.

7. Once the sauce gets thick and bubbly, carefully add the fried chicken pieces back into the pan.

8. Toss the chicken in the sauce until every piece is well coated and let it simmer for another 2 minutes so the flavors really meld.

9. Taste the dish and adjust seasoning if needed, adding extra salt and pepper as you like.

10. Garnish with a handful of chopped green onions and serve hot, ideally over rice or as is for a delicious meal.

Equipment Needed

1. Knife and cutting board for chopping chicken and vegetables
2. Mixing bowls – one for beaten eggs and one for making the cornstarch slurry
3. Deep skillet for frying the chicken
4. Large pan or wok for stir frying the vegetables and combining the sauce
5. Measuring cups and spoons for accuracy in the ingredients
6. Slotted spatula or spoon for transferring the fried chicken and stirring the sauce
7. Paper towels to drain the fried chicken after frying

FAQ

What type of chicken should I use?

Using boneless chicken thighs is best for flavor and tenderness, but you can use chicken breasts if you prefer, just be careful not to overcook them.

How do I know the chicken is done when frying?

The chicken should be a nice golden brown and crispy on the outside. Cutting one piece open to make sure theres no pink in the middle is a good idea.

Can I use fresh pineapple instead of canned?

Yes you can use fresh pineapple, but keep in mind that canned pineapple is sweeter and juicier. If you go fresh, you might need to adjust the amount of brown sugar.

How spicy is this recipe?

The Sriracha gives it a moderate kick. If you dont like too much heat, feel free to reduce the amount or mix it up with extra soy sauce.

How long does it take to deep fry the chicken?

It generally takes about 5-7 minutes per batch, but make sure to keep an eye on it so it doesnt overcook or burn.

Chinese Pineapple Chicken Recipe Substitutions and Variations

If you don’t have chicken thighs, you can use chicken breasts. Just be careful with the cooking time so they don’t turn out too dry.
If you’re out of cornstarch, all-purpose flour can be used instead even though the coating might be a bit less crispy.
If Sriracha isn’t available, chili garlic sauce or another hot sauce will work well to give it a spicy kick.
If you don’t have rice vinegar, apple cider vinegar makes a decent substitute but the flavor might be a bit different.
If fresh ginger isn’t handy, ground ginger can be use but you should use about one third of the amount since it’s more concentrated.

Pro Tips

1. Try to pat the chicken pieces dry before dipping them in the egg so the cornstarch sticks better. This little step makes the chicken extra crispy.

2. Make sure your oil is hot enough before frying the chicken. If it’s not hot enough the chicken can get greasy, so test it with a small bit first to see if it sizzles right away.

3. Don’t overcrowd the pan when frying the chicken. Fry in small batches so each piece gets its fair share of heat, which helps keep the coating crispy.

4. Taste the sauce before tossing in the chicken. If it seems too tangy or sweet, go ahead and adjust the seasoning as you like so the flavors balance out perfectly.