There’s something magical about the way sweet pineapple melts into savory soy sauce and sizzling chicken in a hot pan. I stumbled upon this dish while craving something bright, bold, and easy to whip up on a humid monsoon evening when takeout just didn’t feel worth it.
This Chinese Pineapple Chicken has since become a go-to in my kitchen—not just for its 30-minute cook time, but for its perfect balance of tangy, juicy, and umami-rich flavors.
One of the biggest reasons people seek this recipe is its simplicity. No hard-to-pronounce sauces or obscure ingredients—just pantry staples like soy sauce, olive oil, and cornstarch, plus a can of pineapple that does all the heavy lifting in flavor.
And let’s talk about that pineapple: not only does it give the dish its signature sweet zing, but pineapple contains bromelain, a natural enzyme that supports digestion. That’s a win for both flavor and your gut.
You’ll get crisp red bell peppers, tender chicken strips, and bursts of tropical sweetness in every bite—exactly the kind of satisfying combo that keeps it trending across weeknight dinner searches.
I usually pair it with golden, crispy Egg Rolls and a refreshing glass of Citrus Fizz for a full, fuss-free meal. It’s colorful, it’s vibrant, and it’s surprisingly healthy.
Why This Recipe Stand Out?
- A Quick Fix with Big Flavor: I first made this dish on a total whim, and it instantly became my go-to when I need something fast, flavorful, and not boring.
- That Sweet-Savory Harmony Hits Every Time: The mix of juicy pineapple chunks with salty soy sauce gives it that classic takeout taste—without the greasy aftermath or the delivery wait.
- A Tiny Swap, A Big Upgrade: One night I used sesame oil instead of olive oil, and that warm, nutty aroma gave the dish a rich depth I didn’t know it needed.
- My “Impress Without Stress” Dinner Party Trick: This dish always gets compliments, especially when I serve it with a crisp Citrus Fizz. It looks fancy but is secretly super easy.
- Tummy-Friendly and Guilt-Free: Since pineapple supports digestion and there’s no deep frying, it fits right into my clean-eating goals—flavor without compromise.
Chinese Pineapple Chicken Recipe
Equipment
- Large non-stick skillet or wok
- Mixing bowls
- Tongs or spatula
- Knife and chopping board
- Measuring spoons
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons olive oil divided
- ½ teaspoon paprika
- salt to taste
- 1 pound boneless skinless chicken breast, cut into strips
- 1 red bell pepper cubed
- 1 bunch scallions trimmed and sliced into 1/2-inch lengths
- 1 12 ounce can pineapple chunks, drained and juice reserved
- 1 tablespoon cornstarch
Instructions
- In a bowl, mix soy sauce, 1 tablespoon olive oil, paprika, and a pinch of salt. Add chicken strips and let them marinate for 10 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the marinated chicken until golden and cooked through.
- Remove chicken from the skillet. Add the remaining olive oil and sauté bell peppers and scallions for 2–3 minutes.
- Return the chicken to the skillet and add drained pineapple chunks.
- In a small bowl, mix pineapple juice with cornstarch until smooth.
- Pour the juice mixture into the skillet and stir until the sauce thickens and coats the chicken.
- Cook for another 1–2 minutes, then remove from heat.
- Serve hot with rice, Egg Rolls, or a chilled Citrus Fizz.
Nutrition Info:
| Nutrition | Value |
| Calories | 307kcal |
| Carbohydrates | 22g |
| Protein | 26g |
| Fat | 13g |
| Sugar | 15g |
| Sodium | 783mg |
Helpful Variations You’ll Actually Want to Try!
As someone who’s made this dish more times than I can count, I’ve learned a few fun ways to switch things up without losing what makes it amazing. These aren’t your basic “add rice” suggestions—these tweaks bring real character to the dish:
- Char the Pineapple First:
Before tossing the pineapple into the skillet, give it a quick sear on high heat or a grill pan. That little bit of caramelization adds a smoky depth and enhances the sweetness in a really satisfying way. - Toss in Thai Basil or Mint at the End:
Adding fresh herbs like Thai basil or a few mint leaves just before serving gives the dish a bright, unexpected twist that cuts through the richness beautifully. - Use Gochujang or Chili Crisp for Heat:
If you like a little kick, stir in a small spoonful of gochujang or drizzle with chili crisp. It gives the sauce complexity without overpowering the sweetness. - Swap Chicken for Shrimp or Tofu—but Coat It First:
If you’re going meatless or seafood-friendly, go for extra-firm tofu or shrimp—but coat them lightly in cornstarch before cooking to keep that lovely texture in the sauce. - Add Toasted Cashews or Macadamia Nuts:
A handful of toasted nuts not only adds crunch but also makes the dish feel more “restaurant-style.” They pair surprisingly well with pineapple and bell peppers.
