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Sweet & Sour Pineapple Schnitzel


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Sweet & Sour Pineapple Schnitzel


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Sweet & Sour Pineapple Schnitzel

This sweet and sour pineapple schnitzel tastes like a cross between classic Chinese sesame chicken and sweet & sour chicken. Frying the schnitzel in tempura batter not only saves you from making batches of nuggets, but you'll save on calories as well!


  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min




  • 1 package (1 1/2-2 lbs) chicken breasts, trimmed thin
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 1 can pineapple chunks drained, juice reserved
  • 1 tablespoon canola oil plus more, for frying
  • 1 cup Gold's sweet & sour duck sauce
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1/3 cup reserved pineapple juice
  • 1 tablespoon sesame seeds for garnish

Tempura Batter:

  • 1 cup cold seltzer
  • 1 egg
  • 1/2 cup flour
  • 1/2 cup corn starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • bowl of ice water


Saute the onion and pepper in canola oil until tender. Add pineapple chunks. Set aside.

Add the ingredients for the tempura batter in a bowl set over a second bowl of ice water. Whisk lightly to combine. Dredge the chicken breasts in the tempura batter and fry on both sides until golden and crispy. Drain on paper towels.

Add the duck sauce, ketchup, brown sugar and pineapple juice to a pot and bring to a boil. Simmer for a few minutes, until slightly thickened. Add the sauteed onion, pepper and pineapple to the sauce.

Place tempura fried schnitzel on serving dishes and spoon sauce over it. Garnish with sesame seeds.

Serve with rice.


About BusyInBrooklyn


Chanie Apfelbaum keeps BUSY IN BROOKLYN, blogging about her cooking, crafting and coping adventures. She combines her love of writing, photography and design to bring you original dishes and crafts that your whole family will enjoy.




10 Responses to Sweet & Sour Pineapple Schnitzel

  1. avatar says: Shelly

    Is there any way to avoid frying the chicken and just bake it?

    • Hi Shelly, you can’t bake chicken with a tempura batter, but you can bake it with bread or corn flake crumbs. Since the sauce is served “a la minute” (at the last moment, so that the chicken doesn’t get soggy), it’s fine to do it that way. It won’t be so much like Chinese take out, but it will still be delicious.

  2. And oldie-but-goodie. I love sweet and sour chicken. I have tasted it baked with cornflake crumbs; it’s fine, but not as good.

  3. What can you use instead of duck sauce?

    • I recommend using the duck sauce, but if you can’t find it in your area, you can use apricot jam.

  4. avatar says: elie

    this recipe was amazing and delicious! but was a big patchka! took at least 5 pots to make this recipe!

    • I’m glad you liked it. You really shouldn’t need more than 2 pots. One to saute the veggies, which you can use after to fry the shnitzel. And one to make the sauce.

  5. avatar says: elie

    this recipe was delicious! however it was a big patcka!

  6. Need to make this for my family before the movers come to pack our stuff to move us to NY! Hey kids . . . want something delicious for dinner tonight?!

  7. I like the web side

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