Sweet and Sour Pineapple Fish
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Sweet and sour pineapple fish is sweet and juicy with crunchy vegetables.
White fish is cooked in a frying pan with broccoli and pineapple. A homemade sweet and sour sauce is thickened on the stove and mixed together. Everything is served overtop of fresh white rice.
It’s quick to make without a lot of fuss. The recipe uses only one frying pan and a rice cooker making cleanup a cinch!
Weeknight Dinner Recipe
I really love white fish recipes during busy weeknights. Cod, haddock, and tilapia are budget-friendly options to add to your weeknight dinner rotation.
- This easy recipe can be put together in under 20 minutes.
- Fish will cook fast, white fish is budget friendly and a great alternative to chicken or pork recipes.
- The sweet and sour sauce is made using inexpensive ingredients, most of which you probably already have in your kitchen. However, if you’re in a pinch for time, a store-bought sweet and sour sauce will also do the trick!
- Serve this fish recipe over white rice, quinoa, or fresh pasta.
- For more easy sweet and sour recipes, try our sweet and sour chicken bites, homemade sweet and sour meatballs, or frying pan sweet and sour sausage.
Recipe Ingredients
FISH: You can use fresh or frozen cod, haddock, tilapia fillets, or any other white fish. Frozen fillets can be thawed or chopped frozen and added straight to the frying pan.
VEGETABLES: Frozen broccoli florets and green onions keep this recipe simple and easy.
PINEAPPLE: Canned pineapple chunks add the perfect sweetness to this recipe. The juice is also used for the sweet and sour sauce.
SAUCE: A few budget-friendly ingredients including ketchup, soy sauce, honey, white vinegar, cornstarch, garlic powder, ground ginger, salt and pepper create the delicious sauce.
How To Make Sweet and Sour Pineapple Fish
This is one of the easiest ways to enjoy fish as it’s cooked fast and without a lot of fuss. Here’s a quick overview of how to make them with full instructions in the recipe card at the bottom of this post.
- Cook the rice using a rice cooker or on the stove (depending on your preference).
- Cook broccoli in a frying pan over medium-high heat, add white fish and pineapple chunks. Set aside once cooked.
- Add sauce ingredients to the frying pan and stir gently until thickened. Drizzle overtop of fish and pineapple mixture. Stir in green onions.
- Serve over rice with a sprinkle of sesame seeds.
Leftover sweet and sour pineapple fish can be stored in an airtight container in the fridge up to 3-4 days. Reheat in the microwave for 1-2 minutes until warmed through.
I like to sprinkle a little bit of water overtop of my leftover rice before microwaving. I find this helps to make it softer.
Recipe Tips
- The white fish will crumble as you stir it. Personally, I don’t mind it this way. However, if you prefer larger chunks, gently stir only a few times while cooking, and to toss with the sweet and sour sauce.
- Frozen fish can be added straight to the frying pan. Just chop it into smaller chunks before cooking.
- If broccoli florets are too large, chop them into bite-size pieces while they’re still frozen.
- Use leftovers in a wrap or pita for an easy lunch.
- Try this recipe with chicken or pork, chopping the meat into smaller pieces before cooking.
- Substitute broccoli for bell peppers, mushrooms, asparagus, spinach, corn or peas.
More Sweet and Sour Recipes
- Tomato Cod Soup is very delicious and fast to make.
- Baked Shrimp and Cod is a one-pot recipe with zesty lemon mustard sauce.
- Cod Potato Chowder is creamy and table-ready in under 30 minutes.
- Honey Garlic Salmon is cooked in a frying pan fast!
- Baked Lemon Herb Cod with tomatoes is healthy and light.
Sweet and Sour Pineapple Fish
Ingredients
- 1-2 white fish fillets
- 2 cups frozen broccoli - chopped small
- 1 can pineapple chunks - keep the juice
- ½ cup pineapple juice
- 1 Tbsp ketchup
- 1 Tbsp soy sauce
- 1 Tbsp honey - or real maple syrup
- 2 tsp white vinegar
- 2 tsp cornstarch
- 1 tsp garlic powder
- ½ tsp ground ginger
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 green onion stalk - chopped small
- 1 tsp sesame seeds
Instructions
- Cook 1½ cups of uncooked rice according to package instructions.
- Drain the pineapple chunks, reserving ½ cup of pineapple juice for the recipe.Chop the broccoli and fish fillets into smaller bite-size pieces.
- Heat cooking oil in a skillet over medium-high heat. Add the broccoli and cook until warmed through and tender, about 1-2 minutes.
- Add in the chopped fish and cook until it turns white and opaque on all sides, about 2-3 minutes.
- Stir in the pineapple chunks.
- Pour the fish, broccoli and pineapple chunks into a bowl and set aside.
- Add pineapple juice, ketchup, soy sauce, honey, cornstarch, white vinegar, garlic powder, ground ginger, salt and pepper to the frying pan over medium low heat. Stir frequently until sauce thickens, about 3-4 minutes.
- Add back in the fish and broccoli mixture, plus fresh green onions. Gently stir everything together.
- Scoop over fresh rice, drizzling extra sauce in the frying pan overtop. Serve and enjoy!
Recipe Notes:
- Leftover sweet and sour pineapple fish can be stored in an airtight container in the fridge up to 3-4 days. Reheat in the microwave for 1-2 minutes until warmed through.
- I like to sprinkle a little bit of water overtop of my leftover rice before microwaving. I find this helps to make it softer.
- The white fish will crumble as you stir it. Personally, I don’t mind it this way. However, if you prefer larger chunks, gently stir only a few times while cooking, and to toss with the sweet and sour sauce.
- Frozen fish can be added straight to the frying pan. Just chop it into smaller chunks before cooking.
- If broccoli florets are too large, chop them into bite-size pieces while they’re still frozen.
- Use leftovers in a wrap or pita for an easy lunch.
- Try this recipe with chicken or pork, chopping the meat into smaller pieces before cooking.
- Substitute broccoli for bell peppers, mushrooms, asparagus, spinach, corn or peas.
