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Pineapple Chicken

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“My family LOVES this chicken, so tangy and good! I like to serve it with rice and a vegetable stir-fry. It reminds me of a Chinese dish, it probably is one. Can’t remember where I got it from. I’ve actually never added the onion to the pineapple sauce; I could be missing out on some serious flavor :D ! I like to add a julienned carrot or two. Also, for the juice in the sauce, I’ve used sweetened and I use half water, half juice. Hope you like it!”

Ingredients Nutrition


  1. Batter: Stir flour, cornstarch and salt in medium bowl.
  2. Beat eggs and water with fork; add to flour mixture.
  3. Stir until consistency of medium-thick batter and only a few lumps remain.
  4. Add chicken and stir until coated.
  5. Remove, 1 piece at a time with fork or spoon, to hot (375°F, 190°C) cooking oil in deep fryer or wok.
  6. Stir with slotted spoon until chicken comes to surface to brown evenly.
  7. Deep-fry, in 3 or 4 batches, for about 5 minutes, turning until golden brown on all sides and chicken is no longer pink.
  8. Remove to paper towels to drain.
  9. Pineapple Sauce: Heat oil in medium saucepan or wok on medium.
  10. Add onion.
  11. Cook for 1 or 2 minutes until starting to soften.
  12. Add pineapple with juice, brown sugar, vinegar and salt.
  13. Bring to a boil.
  14. Stir pineapple juice into cornstarch in small cup.
  15. Add to pineapple mixture.
  16. Add green pepper.
  17. Heat and stir until boiling and thickened.
  18. Makes 3 cups sauce.
  19. Arrange chicken on platter.
  20. Pour pineapple sauce over top.

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