Why You’ll Love 15‑Minute Sweet Chili Pineapple Chicken Recipe
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It’s fast: prep in 10 minutes, cook in 15.
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The batter plus quick frying keeps lean chicken breast moist rather than dry.
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Pineapple and bell pepper add sweetness, tang, and texture, balancing the heat and richness of the sauce.
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Great for a weeknight dinner with everyday ingredients, yet looks and tastes like a restaurant dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast (deboned, or 2 chicken breast fillets)
salt
pepper
cayenne powder
rice flour mixed with water
potato starch
cooking oil for frying
minced garlic
grated ginger
bird’s eye chili (finely chopped)
fresh pineapple chunks
1 large bell pepper (cut into wedges)
sweet chili sauce
Directions
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Pat the chicken fillets dry, then cut into one‑inch cubes. Season with salt, pepper, and cayenne powder.
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Prepare the batter by mixing rice flour and water with a bit more salt, pepper, and cayenne. Coat the chicken in the batter, then add potato starch and mix until fully coated.
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Heat about two inches of cooking oil in a wok or deep pan until wisps of smoke rise. Drop chicken pieces in carefully and fry until golden brown, about two minutes. Drain on a rack or paper towels.
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Remove most of the oil, leaving about a tablespoon. Sauté garlic, ginger, and chili for about a minute. Add bell pepper and stir-fry for 30 seconds, followed by pineapple chunks for another 30 seconds.
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Return fried chicken to the pan. Pour in sweet chili sauce and toss everything until evenly coated. Serve hot.
Servings and timing
Serves: 4 people
Prep time: 10 minutes
Cook time: 15 minutes
Total time: approximately 25 minutes
Variations
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Use chicken thigh for a juicier, more flavorful result.
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Add other vegetables like onions, carrots, or snap peas.
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Stir-fry the chicken instead of deep-frying for a lighter version.
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Omit or reduce chili for a milder dish.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, use a pan over medium heat with a splash of water or sauce to keep it moist. For best results, enjoy the chicken freshly made to retain its crispness.
FAQs
Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple provides a better tangy contrast to the sweet chili sauce. Canned tends to be sweeter and less vibrant.
What if I don’t have potato starch?
Cornstarch is a suitable substitute for achieving a similar crispy coating.
Can I make this dish gluten‑free?
Yes, use rice flour and potato or cornstarch. Make sure your sweet chili sauce is certified gluten-free.
Is it okay to use skinless chicken thighs instead of breast?
Absolutely. Thighs offer more flavor and moisture, though the cooking time may be slightly longer.
What can I serve with this dish besides rice?
Try it with noodles, fried rice, or even a fresh salad to cut through the richness.
Can I make the sweet chili sauce ahead of time?
Yes. You can use store-bought or prepare your own in advance and refrigerate it.
How can I reduce the heat if I’m sensitive to spice?
Leave out the cayenne and bird’s eye chili. The dish will still be flavorful thanks to the sweet chili sauce and pineapple.
Can I bake instead of fry the chicken for a lighter version?
Yes, but the texture will be less crispy. Bake on a wire rack at high heat until golden.
My sauce got lumpy after cooling — what happened?
That can happen with thickened store-bought sauces. Stir gently while reheating and add a splash of water if needed.
Can I double the recipe to serve more people?
Yes. Just scale the ingredients and fry in batches to avoid overcrowding the pan.
Conclusion
This 15‑Minute Sweet Chili Pineapple Chicken is the ideal recipe for when you want something bold, bright, and delicious without spending hours in the kitchen. Whether you’re feeding a family or looking to impress guests with minimal effort, this dish delivers flavor, color, and satisfaction in every bite.
