Sweet and Sour Chicken with Pineapple

Name: Sweet and Sour Chicken with Pineapple
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lb) boneless chicken breast, cut into 1-inch cubes; 1 tsp chicken seasoning powder; 1 cup all-purpose flour; 2 tbsp cornstarch; 1/2 tsp baking powder; 1 cup ice-cold water; Vegetable oil for deep frying; 1 tbsp vegetable oil; 1 green bell pepper, cut into strips; 1 red bell pepper, cut into strips; 1 onion, cut into strips; 2 tbsp cornstarch; 3 tbsp sugar; 1 chicken bouillon cube; 1/2 cup white vinegar; 1/2 fresh pineapple, peeled and cubed

By Marie Lefebvre · Updated November 3, 2026

Crispy golden chicken pieces bathed in a glossy sweet and sour sauce packed with colorful peppers and juicy pineapple chunks. This crowd-pleasing dish comes together in under 30 minutes and is guaranteed to become a family favorite. Serve it over steamed rice for a complete and satisfying meal.

Prep⏱️ 30 min

Servings👥 8 servings

Difficulty📊 Medium

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🛒 Ingredients

8 servings

1 kg (2.2 lb) boneless chicken breast, cut into 1-inch cubes
1 tsp chicken seasoning powder
1 cup all-purpose flour
2 tbsp cornstarch
1/2 tsp baking powder
1 cup ice-cold water
Vegetable oil for deep frying
1 tbsp vegetable oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 onion, cut into strips
2 tbsp cornstarch
3 tbsp sugar
1 chicken bouillon cube
1/2 cup white vinegar
1/2 fresh pineapple, peeled and cubed

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Directions

1
Season the chicken cubes with the seasoning powder, toss to coat evenly, and let rest for 10 minutes.
2
In a bowl, whisk together the flour and cornstarch. Gradually add the ice-cold water and baking powder, stirring until you get a smooth, lump-free batter.
3
Dip the chicken cubes in the batter and deep fry in hot oil until golden brown and crispy, about 4–5 minutes. Drain on paper towels and set aside.
4
In a skillet, heat 1 tbsp of oil over high heat and quickly stir-fry the bell pepper strips and onion for 2 minutes, keeping them slightly crunchy. Set aside.
5
In a saucepan, combine the remaining cornstarch, sugar, crumbled bouillon cube, vinegar, and 200 ml of water. Cook over medium heat, stirring constantly, until the sauce thickens and turns glossy.
6
Add the pineapple cubes and sautéed vegetables to the sauce. Pour over the fried chicken and serve immediately with steamed white rice.

💡 Chef's Tip

For extra-crispy chicken, swap half the ice water for ice-cold sparkling water in the batter. The sauce can be made ahead of time and gently reheated before serving.