Chewy squid cooked in a sweet and sour sauce with fresh pineapple chunks that give it a natural sweet-tangy kick. The bright colors of the bell peppers and tomato make this dish as appetizing to look at as it is to eat, making it perfect for a family lunch. The fresh taste of pineapple blends with the savory tomato-vinegar sauce that soaks perfectly into the squid.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams medium-sized fresh squid
- 200 grams ripe pineapple, diced
- 1 red bell pepper, cut into squares
- 1 green bell pepper, cut into squares
- 1 onion, cut into squares
- 3 cloves garlic, finely minced
- 5 tbsp tomato ketchup
- 2 tbsp chili sauce
- 2 tbsp vinegar or lime juice
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 150 ml water
- 1 tbsp cornstarch, dissolved in a little water
- 3 tbsp cooking oil, for sautéing
- 1 stalk scallion, sliced, for garnish
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👩🍳 Instructions
- 1 Clean the squid, removing the ink sac and cartilage, then rinse well and cut to your liking (rings or whole, whichever you prefer). Soak briefly in lime juice with a little salt to remove any fishy smell, then drain.
- 2 Boil the squid briefly for about 1-2 minutes in boiling water until it changes color; don't cook it too long or it will turn rubbery. Remove and drain.
- 3 Heat oil in a pan and sauté the garlic and onion until fragrant and softened.
- 4 Add the red and green bell peppers, and sauté briefly until slightly softened but still crisp.
- 5 Add the ketchup, chili sauce, vinegar, sugar, salt, and pepper. Pour in the water, stir well, and cook until it comes to a boil.
- 6 Add the pineapple pieces and cook for 2 minutes until the pineapple softens slightly and releases its sweet-tangy flavor.
- 7 Add the boiled squid and stir well to coat it in the sauce.
- 8 Pour in the cornstarch slurry little by little while stirring, until the sauce thickens and coats the squid perfectly.
- 9 Taste and adjust the sweet-sour-salty balance to your liking. Remove from heat and sprinkle with sliced scallion.
- 10 Serve immediately while warm with steamed white rice.
💡 Tips
• Don't cook the squid too long, as it will become rubbery — just boil it briefly, then cook it again briefly in the sauce.
• Choose pineapple that's ripe but still a bit firm so it doesn't turn too mushy when cooked.
• If you like it spicier, add some sliced red bird's eye chili while sautéing the onion and garlic.
• Add the cornstarch slurry gradually while stirring continuously so the sauce doesn't turn lumpy.
📊 Nutrition Facts / serving
245
Calories (kcal)
22 g
Protein
9 g
Fat
20 g
Carbs
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