Pineapple Chicken

Kai's orange chicken recipe was so good, so we decided to try pineapple chicken. It's one of Kai's favorites, so we figured it must taste good! Pineapple chicken has the same basic chicken preparation step as orange chicken, and has a similar sauce.

The recipe is as follows:

1/2 lb chicken cut into pieces. We used 2 chicken thighs
1 cup pineapple cubed
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp sugar
1 tbsp rice cooking wine
1/4 cup pineapple juice
2 tsp corn starch
rice flour and 1 beaten egg for battering and dredging chicken


We took the advice of Kai and used canned pineapple.

First the sauce ingredients were combined, and the pineapple measured. We bought pre-sliced canned pineapple, so this step was easy.


Ian cut the chicken into bite sized pieces. Even though both orange chicken and pineapple chicken call for deep fried battered chicken, both use different methods to batter the chicken. We decided to use the method described in the orange chicken recipe. Basically, the chicken is dredged in rice flour, dipped in beaten egg, and dredged again in rice flour. We used a mixture of sweet and regular rice flour and a pinch of salt for seasoning.


The chicken was fried for a few minutes in the deep fryer


The pineapple was briefly stir fried in the wok


The sauce ingredients were added and quickly thickened to a nice sauce.


The chicken was added and everything was stir fried for another minute.


The pineapple chicken was served with jasmine rice


This recipe served enough for 2 dinners and 2 small left over lunches. We were very impressed with the overall taste of the sauce and pineapple. We both decided that pineapple chicken tastes slightly better than orange chicken, although orange chicken is still deserving of 8.75/10 flour bags.

Despite having the tip of his nose mutilated by a rat bite earlier in the day, Ian shows his approval for pineapple chicken.


This recipe is deserving of 9 out of 10 pineapples