Sweet-and-Sour Pineapple Chicken with Steamed Rice

Steps

1. Step 1

   Put the rinsed rice, water and salt in a medium saucepan. Bring to a boil over high heat, then cover, turn the heat to low and cook 15 minutes. Take it off the heat and leave it covered until you serve; fluff with a fork at the end.

   20 min

   • 1 1/2 cups long-grain white rice
   • 2 1/4 cups water
   • 1/2 tsp salt
2. Step 2

   In a bowl, toss the chicken pieces with the soy sauce, beaten egg and black pepper until evenly coated.

   5 min

   • 1 1/2 lb boneless skinless chicken thighs
   • 1 tbsp soy sauce
   • 1 egg
   • 1/4 tsp black pepper
3. Step 3

   Drain the pineapple over a measuring cup, keeping the juice; set the chunks aside. Measure 3/4 cup of the juice into a bowl (top up with water if you're short) and whisk in the ketchup, rice vinegar, brown sugar, soy sauce and cornstarch until smooth. Set the sauce by the stove.

   5 min

   • 1 can pineapple chunks in juice (20 oz)
   • 1/3 cup ketchup
   • 1/3 cup rice vinegar
   • 1/4 cup light brown sugar
   • 1 tbsp soy sauce
   • 1 tbsp cornstarch
4. Step 4

   Put the cornstarch in a shallow dish. A few pieces at a time, lift the chicken out of the egg mixture and press it into the cornstarch so every side is coated in a dry, powdery layer. Set the coated pieces on a plate.

   8 min

   • 2/3 cup cornstarch
5. Step 5

   Heat the frying oil in a large skillet or wok over medium-high until a pinch of cornstarch sizzles briskly (about 350°F). Fry the chicken in two batches, without crowding, 4 to 5 minutes per batch, turning once, until deep golden and cooked through. Drain on a paper-towel-lined plate.

   12 min

   • 1 cup neutral oil, such as canola or peanut
6. Step 6

   Carefully pour off the frying oil. Wipe the pan, add the 1 tbsp fresh oil and set over high heat. Stir-fry the bell peppers and onion 2 to 3 minutes, until just starting to soften but still crisp. Add the garlic and ginger and stir 30 seconds more.

   4 min

   • 1 tbsp neutral oil
   • 1 red bell pepper
   • 1 green bell pepper
   • 1 small yellow onion
   • 3 cloves garlic
   • 1 tbsp fresh ginger
7. Step 7

   Whisk the sauce again and pour it in along with the pineapple chunks. Bring to a boil, stirring, and cook 1 to 2 minutes until it turns glossy and thick enough to coat a spoon.

   2 min

8. Step 8

   Turn off the heat, add the fried chicken and toss quickly to coat. Serve right away over the rice, scattered with scallions.

   2 min

   • 2 scallions

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026