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Total time

50 minutes






  • 1¼ 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


  1. 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.
  2. View the recipe instructions at The Gourmet RD

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