Pineapple Chicken is a little bit sweet, a little bit spicy, and full of tender velveted chicken and juicy pineapple chunks.

Why Does Pineapple Feature in Chinese American Recipes?

This Pineapple Chicken is a retro Chinese American stir-fry dish that, depending on where you live, you may not see too often.

But once upon a time, pineapple was one of the most common ingredients in Chinese American cooking, thanks to the rise of Polynesian Chinese restaurants in the 1940s and 1950s. Their cultural impact extended into the 60s, 70s, and 80s—ultimately helping to cement Chinese American food as a mainstream staple.

The original Chinese Polynesian restaurants embraced Polynesian “tropical” and “tiki” trappings to offer escapism and a more elevated experience. Lychee and pineapple rum drinks were sumptuous and fun alternatives to the European-style fine dining and wine served by white gloved waiters, which ruled upscale American post-war dining culture.

As Garrett Snyder writes for Punch Drink (“A Match Made in Paradise: The Story of Chinese-Tiki), “What Americans soon came to identify as Polynesian food was in reality a carefully curated strain of rich Cantonese food, adorned with pineapple and copious amounts of rum.”

In short, it was “Cantonese food, tweaked with just enough Polynesian flair, (read: pineapple) to label as their own…exotic enough to entice, but not intimidate.”

A Valuable Part of the Chinese American Food Story

Over the years, we’ve decided to embrace decidedly retro recipes like this one, as plenty of folks still have fond memories of these dishes.

Here at The Woks of Life, you’ll find plenty of archival recipes, including our Pupu Platter, Polynesian Chicken and Butterfly Shrimp with Bacon! Be sure to watch our Youtube video, where we visit one of the last surviving Chinese Polynesian lounges in New Jersey.

Polynesian Chicken, by thewoksoflife.com

We’ve also made Egg Foo Young (forever a classic), Wor Shu Duck, Fantail Shrimp, and American Chicken Chow Mein. Pineapple chicken is the latest disappearing menu item we’ve added to the list!

Tips for Making Pineapple Chicken:

The magic here is in the balance of flavors: savory soy, sweet and fruity pineapple, and a little spice from the chili garlic sauce! The contrast is what makes every bite so satisfying. Here are a few tips:

Chili garlic sauce is your heat dial. Start with ½ tablespoon for a mild, background warmth; use 1 tablespoon for medium heat. Go up to 1½ tablespoons if you like it spicy!
If you want to add more vegetables, snow peas, water chestnuts, bamboo shoots, and sliced celery work well. Add the vegetables along with the bell peppers and stir-fry until crisp tender.
Use canned pineapple packed in juice, not syrup. We call for both pineapple chunks and juice in the recipe.
Sear the pineapple. When the pineapple hits a hot wok, the natural sugars caramelize, and the flavor deepens. A quick sear before adding the sauce makes a difference!
No wok, no problem! A wide stainless steel skillet or your favorite pan works just as well. The key is high heat and not overcrowding the pan — you want the chicken and pineapple to sear, not steam.

Pineapple Chicken Recipe Instructions

Add the chicken to a medium bowl along with the water, cornstarch, neutral oil, soy sauce (or oyster sauce). Mix until the chicken is coated. Set aside and marinate for about 20 minutes while you prepare the other ingredients.

Make your sauce by combining the pineapple juice, chicken stock, sugar, soy sauce, mirin (or Shaoxing wine), chili garlic sauce, and white pepper.

Heat your wok until it’s just starting to smoke. Add 1½ tablespoons of oil to coat your wok completely. Add the chicken evenly in one layer. Sear on one side for 30-60 seconds. Flip the chicken; it should be nicely browned. Sear for another 30-60 seconds. Use your wok spatula to stir-fry the chicken, moving it around the wok until there are no visible raw spots. Reduce the heat to low, and transfer the chicken to the same marinating bowl. (It will cook again. It should be 80% done at this point.)

Increase the heat slightly to medium-low. Add the remaining ½ tablespoon of oil and add the ginger. Stir and let the ginger infuse the oil for 10-15 seconds. Add the garlic and bell peppers. Give everything a stir, and increase the heat to high.

Add the pineapple chunks and continue to stir-fry for another 30 seconds, giving them a light sear.

Stir in the seared chicken and its juices. Add the premixed sauce and give everything a stir-fry to deglaze the wok. Once the mixture comes to a boil, stir in the cornstarch slurry mixture. Continue stir-frying the chicken until the sauce thickens and reduces.