Tested till perfect Pineapple Chicken

Pineapple Chicken

This is Dennis Wong's version of a Chinese-Canadian restaurant classic.

By Janice Wong

Source: Canadian Living Magazine: March 2007

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 2boneless skinless chicken breastboneless skinless chicken breasts
  • 2 tbsp 2tbspsoy sauce
  • 1 tbsp 1tbsppacked brown sugar
  • 1 tbsp 1tbspoyster sauce
  • 5 slices 5slicesgingerroot
  • 2 tbsp 2tbspvegetable oil


  • 1 can 1cansliced pineapplepineapples
  • 1 tbsp 1tbsparrowroot or cornstarch
  • 1 tsp 1tsppacked brown sugar, (approx)
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Cut chicken into bite-size pieces. In bowl, combine soy sauce, sugar, oyster sauce and 3 slices of the ginger; add chicken, stirring to coat. Cover and marinate in refrigerator for 30 minutes. (Make-ahead: Refrigerate chicken mixture for up to 12 hours.)

Sauce: Meanwhile, reserving juice, drain pineapple. Cut slices into quarters; set aside. In bowl, combine 2 tbsp (25 mL) of the pineapple juice, starch and brown sugar, adding more sugar if desired. Add pineapple.

In wok or skillet, heat oil over medium-high heat; stir-fry remaining ginger for 30 seconds. Add chicken mixture; stir-fry for 3 minutes.

Add pineapple mixture and remaining pineapple juice. Reduce heat, cover and simmer until thickened and chicken is no longer pink inside, about 10 minutes.

Additional information : A selection of recipes from the book Chow, From China to Canada: Memories of Food and Family (Whitecap, 2005)

Nutritional Information Per serving: about

cal 225 pro 20g total fat 8g sat. fat 1g
carb 17g fibre 1g chol 49mg sodium 623mg

% RDI:

calcium 2 iron 6 vit A 1 vit C 8
folate 3
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