Dairy Farmers of Canada

Sweet and Sour Pineapple Chicken

This recipe is taken from the 2007 Milk Calendar. This is the Sweet and Sour Pineapple Chicken recipe.

  • Prep: 10 min
  • Cooking: 15 min - 20 min
Yields 4 servings
sweet and sour pineapple chicken


  • 1 lb (450 g) boneless skinless chicken thighs or chicken breasts
  • 2 garlic cloves minced
  • 1 tsp (5 mL) ground ginger
  • 1/4 tsp (1 mL) salt
  • 1 tbsp (15 mL) butter
  • 1 can (14 oz/398 mL) pineapple tidbits drained, reserving 1/2 cup (125 mL) juice
  • 1 tbsp (15 mL) packed brown sugar
  • 1/4 cup (60 mL) soy sauce
  • 2 tbsp (30 mL) cornstarch
  • 1 1/2 cups (375 mL) Milk
  • 2 tsp (10 mL) rice vinegar or white vinegar
  • Sliced green onions
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Cut chicken into 1 1/2-inch (4 cm) chunks, trimming off any fat. In a bowl, combine chicken with garlic, ginger and salt.

In a large nonstick skillet, melt butter over medium-high heat; sauté chicken in 2 batches. Return chicken with any juices to skillet and add drained pineapple, brown sugar and soy sauce. Bring to a boil; reduce heat to low, cover and simmer for 5 min or until chicken is just slightly pink inside.

Increase heat to medium. Whisk cornstarch into milk and gradually stir into skillet. Cook, stirring, for about 3 min or until chicken is no longer pink inside and sauce is thick and glossy. Stir in reserved pineapple juice and vinegar; cook, stirring, for 2 min or until bubbling. Serve sprinkled with green onions.


Cooking Tip:Cooking the chicken in two batches helps to brown the chicken and adds flavour to the sauce.

For the Adventurous:Use 1 tbsp (15 mL) minced fresh gingerroot in place of ground, add 2 tsp (10 mL) minced fresh hot peppers with chicken and sprinkle with 2 tbsp (30 mL) chopped fresh coriander to serve.

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Nutritional information

Per serving
Energy: 309 Calories
Protein: 25 g
Carbohydrate: 29 g
Fat: 10 g
Fibre: 1 g
Sodium: 1324 mg

Top 5 Nutrients

(% DV*)
Calcium: 13 % / 145 mg
Niacin: 48 %
Riboflavin: 24 %
Vitamin B6: 24 %
Zinc: 29 %