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Pineapple Chicken

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  • Author: The Cooking Jar
  • Yield: 2 1x


  • 1 chicken boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 cup pineapple chunks (reserve juice)
  • 1 cup green, yellow and red bell peppers, chopped
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1 green onion, chopped
  • Pepper to taste


  • 5 tablespoons plain flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • 1/4 cup cold water


  • 1 tablespoon oyster sauce
  • 1/4 cup pineapple juice (reserved from canned pineapples)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon light soy sauce
  • 1 teaspoon honey
  • 1 teaspoon brown sugar
  • 1 teaspoon lemon juice


  1. Mix the batter ingredients and coat the chicken pieces thoroughly
  2. Over medium high heat, deep-fry the chicken in batches until golden brown. Drain and set aside
  3. Heat up a non-stick pan over medium heat and saute garlic and ginger until fragrant
  4. Toss in the chicken and stir to combine
  5. Pour in the sauce mixture and coat evenly
  6. Add pineapple chunks and bell peppers and cook for 1 minute until the sauce boils down and the pineapple has caramelized a little
  7. Season with pepper to taste and toss in the green onions, stir-frying for 30 seconds
  8. Dish and serve hot