Go Back Email Link
Straight-on view of pineapple chicken with sweet peppers served on a plate.
Lindsay Lehrer

Weeknight Pineapple Chicken with Sweet Peppers

This weeknight pineapple chicken is a quick and flavorful dish, featuring crispy fried chicken cubes tossed in a sweet and savory pineapple sauce with colorful sweet peppers and onions. It’s perfect for busy nights and can be served over fluffy rice for a complete meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Course: chicken, Dinner Recipe, Kid-friendly, Main Course, One Pot Meals
Cuisine: American, Asian Inspired
Calories: 400
Ingredients Method

Ingredients
  

  • 3 chicken breasts cubed
  • ½ cup cornstarch
  • 3 eggs scrambled
  • 1 can pineapple tidbits with juice
  • ⅓ cup brown sugar
  • ¼ cup soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon cornstarch
  • Oil for frying
  • 3 small sweet peppers various colors, sliced into rings
  • ½ large onion sliced
  • Cooked rice for serving

Method
 

  1. Coat the cubed chicken in ½ cup of cornstarch, then pour the scrambled eggs over the chicken and mix to coat evenly.
  2. Heat about an inch of oil in a large pan over medium heat. Fry the chicken pieces in batches, about 3 minutes on each side, until golden and cooked through. Remove and set aside.
  3. In a bowl, combine the pineapple juice, brown sugar, soy sauce, minced garlic, and 1 tablespoon of cornstarch. Stir well to dissolve the cornstarch.
  4. In the same pan, add a little oil and sauté the sliced sweet peppers and onions until softened, about 3–4 minutes.
  5. Return the cooked chicken to the pan and pour over the pineapple juice mixture. Add the pineapple tidbits and stir everything together. Let simmer for 2–3 minutes until the sauce thickens.
  6. Serve the pineapple chicken over your favorite rice.