Make it a Make-Your-Own-Take-Out night with this sweet and savory Pineapple Chicken. Crispy chicken is cooked in a sweet pineapple sauce. Serve over rice for a dinner that is sure to be a hit!
Serve these Easy Egg Rolls on the side for the perfect take out dinner!
For anyone looking to bring the tropics with an Asian flair to their dinner table, this Pineapple Chicken recipe is a must have! There is just something about anything served with pineapple that has me longing for a tropical getaway. And we all know that I have a thing for make at home Chinese food. This is a make your own take out recipe that I crave all year round.
How to Make Pineapple Chicken
This recipe is based off of my favorite Sweet and Sour Chicken Recipe, so if you’ve made that, this process will seem very familiar. It does take a little bit of time to brown the chicken at first, but then you just make an easy sauce that the chicken bakes in. The sauce will thicken up some as it bakes, making this the perfect chicken recipe to serve over rice, with extra sauce for the rice, as well. You can add on some sesame seeds or cashews for crunch, if you’d like. But I keep it simple and serve it just as is.
Here is how you make it:
- Start by cooking the chicken. This step seems a little backwards, but trust me – the result is superior! You’ll dredge your chicken pieces in cornstarch and then in whisked eggs. Fry the pieces in oil until the chicken is browned.
- Make the sauce by whisking the sauce ingredients together. Easy!
- Place the chicken in a baking dish and cover with the sauce.
- Bake the chicken, stirring every 15 minutes.
- Serve over rice!
Tips and Tricks
- I usually use chicken breasts, but you could use chicken thighs, as well.
- Most mainstream groceries should carry pineapple preserves, but if you can’t find it, you can usually find it on Amazon or other online grocers.
- If you like it spicier, you can add more of the chili garlic sauce.
- The baking time seems long, but I have never ended up with overcooked chicken making it this way. But the sauce will thicken up as it cooks, so if you cook it for less time, the sauce won’t be as thick.
- Store any leftovers in a covered container in the refrigerator for 3-4 days.
More Make-Your-Own-Takeout Recipes
Pressure Cooker Cashew Chicken
Spicy Pork Noodle Bowl
Orange Chicken
Sweet and Sour Chicken Recipe
Kung Pao Chicken Recipe
General Tso’s Chicken
Sesame Chicken
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Pineapple Chicken
Ingredients
- 2 1/2 lbs boneless skinless chicken breasts
- Salt and pepper
- 1 cup cornstarch
- 3 eggs lightly beaten
- 1/4 cup vegetable oil
- 1/2 cup pineapple juice
- 1/2 cup pineapple preserves
- 1/2 cup soy sauce
- 1/3 cup red wine vinegar
- 1/2 cup brown sugar
- 3 cloves garlic minced
- 1 inch fresh ginger peeled and grated
- 1 tablespoon chili garlic sauce
Instructions
- Cut the chicken into bite-sized pieces. Season with salt and pepper.
- Preheat the oven to 325ºF.
- Put the cornstarch in a shallow dish. Put the eggs in a separate dish. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. The chicken does not need to be cooked through, you are just browning the outsides to get a crispy exterior. Transfer the chicken to a 9×13-inch baking dish and continue with the remaining chicken.
- In a bowl, combine the pineapple juice, pineapple preserves, soy sauce, red wine vinegar, brown sugar, garlic, ginger and chili garlic sauce. Pour over the top of the chicken.
- Bake the chicken for 1 hour, stirring every 15 minutes. Serve over rice.
Abby says
So good!
Stewball says
Ann says
Would love to try this, why can’t I see the recipe
Deborah says
I’m so sorry – there was a widespread problem and sites were messed up. It is there now!