Mougy's Pineapple Chicken

Prep Time
Cook Time
Ready In

"This went over very well at my house. I needed to use up some fresh pineapple I had on-hand and my son was begging me to make a pineapple chicken he had at the mall. Therefore, after reviewing a bunch of recipes and adapting some ideas, added some of my own likings, and here's the result. Placing it here for safe keeping before I completely forget what I did."

Original recipe yields 5-6 servings


  • Serving Size: 1 (421.5 g)
  • Calories 570.9
  • Total Fat - 8.9 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 143.1 mg
  • Sodium - 1090.9 mg
  • Total Carbohydrate - 90.5 g
  • Dietary Fiber - 4.4 g
  • Sugars - 37.5 g
  • Protein - 30.1 g
  • Calcium - 68.2 mg
  • Iron - 2.3 mg
  • Vitamin C - 11.9 mg
  • Thiamin - 0.2 mg

Step 1

In a medium sized bowl, combine first 7 sauce ingredients; set aside. In a separate small bowl, combine the cornstarch and water and set aside.

Step 2

Place the eggs in a bowl and whisk; set aside.

Step 3

Place flour in a bowl and the cornstarch in a separate bowl; set both bowls aside.

Step 4

Season chopped chicken with salt and pepper to taste.

Step 5

Working in batches, dip chicken in the egg, then in the flour, and then in the cornstarch. Repeat with all the chicken until all pieces are coated. Place on either a wax-paper or aluminum foil-lined cookie sheet or tray.

Step 6

Heat oil in a wok or large skillet.

NOTE: I normally deep fry the chicken pieces, therefore I would use more oil than what is listed, but it's up to your preference.

Step 7

Add chicken pieces and cook until browned, flipping pieces over to ensure evenly cooked through and crispy, about 6 - 9 minutes. (if the oil is running low, add more as you go, keeping in mind to let the oil become hot before adding chicken pieces).

Step 8

Place on a cookie sheet or tray and set aside.

Step 9

Pour the oil out of wok or skillet, reserving about 2 tablespoons of the oil.

Step 10

Heat oil to high heat. Add chopped vegetables and quickly stir-fry until browned, but still crisp, being careful not to overcook. Remove vegetables into a separate bowl.

Step 11

Pour off any oil from wok or skillet. Pour sauce ingredients into the wok and whisk until mixture comes to a boil.

Step 12

Whisk the cornstarch/water mixture until well combined and smooth. Stir with a whisk to combine throughout. Reduce heat.

Step 13

Add partially cooked vegetables and stir to combine. Add pineapple chunks and cook over medium heat for 2 - 3 minutes until vegetables are cooked but slightly crisp. Add chicken pieces. Add scallions and combine them throughout. Serve over rice or noodles.

NOTE 1: Though this recipe makes enough sauce, if you like extra especially if serving with rice, I'd increase it by 1/4 to half.

NOTE 2: The brand you use for Sweet Red Chili is up to you. I've used different brands and have also used homemade, but the one that brings it to an over the top level of deliciousness is the Soy Vay - Spicy'N' Sweet Chili Heat (marinade and dip).

Fancy Tidbit: For an attractive dish, especially if serving to guests, serve it in a hollowed-out pineapple half.

Tips & Variations

  • Wok or skillet



This takes awhile to come together but it was so worth it when I took my first bite. So full of flavor with a little heat and sweet. It is so good over brown rice! One of the best meals I have made in a long time! Do try.

(16 Jun 2021)

Chef Potpie

Fabulous. Just fabulous! This recipe is a bit labor intensive, but the result is well worth the time spent. Truly restaurant quality in taste and texture. I sauteed my mushrooms the day before because I had them in the fridge, so added them with the pineapple and scallions step. Hubs likes things really hot, but I am more cautious, so I went with 1 teaspoon of pepper flakes, but with all the veggies and the large amount this makes, I wish I would have just gone for the full 2 teaspoons! Since I was serving this over rice, I took your advice and made more sauce by half, but I don't think it is necessary. Oh, BTW, this sauce is fantastic, I will use it alone in other recipes. We found the ripest, loveliest pineapples I have seen in a long time in any of our stores, so I used the fresh and had fun with your suggestion of serving it in the pineapple shell. This gave the white rice underneath such a nice sweetness, and we sprinkled a bit more soy on top because we are just "salty" people! Wonderful recipe ForeverMama, another keeper, as your recipes always are!

review by:
(14 May 2021)

Daily Inspiration

This dish is so delicious and you can't believe you made it at home. I used my electric wok and had forgotten how much I have enjoyed using it in the past. It makes the frying process much easier and since it has a "turbo" heat-type setting, I didn't have to use all that much oil. I used canned pineapple and otherwise did not change anything. Definitely a keeper of a recipe and can't wait to make it again.

(15 Apr 2018)


The best recipe I've tried this year and goes into my Best of 2017 file! We all LOVED this!!! This was better than anything I've ever eaten at a Chinese restaurant. I fell somewhere in between using the tablespoon of oil and deep frying....I just kept adding a bit more oil when I thought it was needed. I worked the chicken in two batches. The fresh pineapple was a delicious addition. I served it over rice. Thank you for a fantastic recipe!

review by:
(3 Feb 2017)


This is divine!!!! Don't let the long list of ingredients scare you away from this great recipe, it is actually quite easy to put together ;)

review by:
(15 May 2016)