Pineapple-Lemon Chicken Recipe

Name: Pineapple-Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Whole chicken breast halves, boneless, skinless split; 1/4 teaspoon salt; 1 dash black pepper; 1 tablespoon sherry dry; 2 slices pineapple canned, cut into quarters; 1/4 cup lemon juice fresh; 1/4 cup water; 3 tablespoons brown sugar packed; 2 tablespoons rice vinegar; 1 tablespoon butter; 2 teaspoons vegetable oil; 1 1/4 teaspoons cornstarch; 1 teaspoon lemon zest grated; 1 teaspoon ginger minced fresh; 1 cup bread crumbs; 1/4 cup sesame seeds; 1 each eggs lightly beaten

Servings: persons

2 Whole chicken breast halves, boneless, skinless split
1/4 teaspoon salt
1 dash black pepper
1 tablespoon sherry dry
2 slices pineapple canned, cut into quarters
1/4 cup lemon juice fresh
1/4 cup water
3 tablespoons brown sugar packed
2 tablespoons rice vinegar
1 tablespoon butter
2 teaspoons vegetable oil
1 1/4 teaspoons cornstarch
1 teaspoon lemon zest grated
1 teaspoon ginger minced fresh
1 cup bread crumbs
1/4 cup sesame seeds
1 each eggs lightly beaten

1
PREPERATION: Pound each chicken breast half to flatten.
2
Place chicken in a bowl and add salt, pepper, and sherry; stir to coat.
3
Set aside for 30 minutes.
4
TO MAKE LEMON SAUCE: whirl pineapple slices in a blender until smooth.
5
Then combine with remaining sauce ingredients in a small saucepan; set aside.
6
In a shallow bowl, combine bread crumbs ans sesame seeds.
7
Dip chicken into egg, then roll in bread crumbs, shaking off excess.
8
Set aside for 5 minutes.
9
COOKING: Set wok in a ring stand and add oil to a depth of 2 inches.
10
Place over medium-high heat until oil reaches 350 to 360 degrees F.
11
Add chicken, 2 pieces at a time, and deep fry for 3 to 4 minutes or until golden brown and meat is no longer pink when slashed, turning occasionally.
12
Lift out and drain on paper towels.
13
Place on a heatproof dish and keep warm in a 200 degree F oven while deep-frying remaining chicken.
14
Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens slightly.
15
Cut chicken into strips and arrange on a serving platter.
16
Pour sauce over chicken and garnish edge of platter with additional pineapple slices.
17
Serve hot.
18
TIP: For a crispier crust, fry the chicken a second time before serving.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 Whole chicken breast halves, boneless, skinless split, 1/4 teaspoon salt, 1 dash black pepper, 1 tablespoon sherry dry, and more.

Yes, Pineapple-Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pineapple-Lemon Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions