Cheesecake Factory Crispy Pineapple Chicken and Shrimp Recipe

My absolute favorite meal to get at the Cheesecake Factory is the Crispy Pineapple Chicken and Shrimp. It’s super yummy and always makes me happy!

The crispy outside and sweet sauce mix so well together. Last summer, I went there with my cousin. She ordered lamb chops, but kept looking at my plate. “What’s that?” she asked. I let her try a piece. Her face lit up. “This is incredible!” she said.

Right then, I thought, “I need to learn how to cook this at home.” So I went to my kitchen the next day.

After trying a few times, I got it just right! Now I can have this amazing dish whenever I want.

What Is Cheesecake Factory’s Crispy Pineapple Chicken and Shrimp?

This dish has crispy fried chicken pieces and soft shrimp covered in a sweet and tangy pineapple sauce. The chicken gets a golden, crunchy coating.

The sauce mixes sweet pineapple with a little bit of spice. Fresh veggies add color and crunch. Every bite has something different – crispy, sweet, soft, and a tiny bit spicy.

What makes this dish unique? The sweet-savory sauce brings tropical pineapple flavor with garlic and ginger.

The crispy coating stays crunchy even with all that sauce. You get chicken and shrimp together in one plate.

You’ll Love This Crispy Pineapple Chicken and Shrimp Recipe Because…

1. It tastes just like the restaurant version – This copycat recipe brings those same flavors you love from Cheesecake Factory right to your table.
2. The chicken stays super crispy – Even after adding sauce, the coating keeps its crunch. That double frying trick works wonders.
3. Perfect balance of flavors – Sweet pineapple meets savory garlic and ginger. A little spice from chili sauce makes everything better.
4. You can control the ingredients – Make it less salty, more spicy, or adjust anything you want. Your kitchen, your rules.
5. Costs less than eating out – Restaurant meals get expensive. Making this Cheesecake Factory Crispy Pineapple Chicken and Shrimp Recipe at home saves money.

Cheesecake Factory Crispy Pineapple Chicken and Shrimp Ingredients

For Chicken Marinade:

• 500 g Chicken Thighs (boneless, skin off) – Thigh meat stays juicy and tender during cooking. It won’t dry out like breast meat does. Cut them into 2-inch chunks so they cook evenly. You can use chicken breast pieces, but add an extra tablespoon of oil to the marinade. Breast meat is leaner and needs more moisture.
• 2 tsp Soy Sauce – This adds salty and umami flavor to the chicken. Regular soy sauce works fine. Low-sodium soy sauce is a good swap for reducing salt intake. Dark soy sauce makes the color deeper but tastes stronger.
• 1.5 tsp Cooking Wine (Shaoxing) – Chinese cooking wine removes any unwanted meat smell and adds depth. Dry sherry works as a substitute. Avoid regular wine because it tastes too sour. Skip alcohol? Use equal parts apple juice mixed with a tiny splash of rice vinegar.
• ½ tsp White Pepper Powder – White pepper gives a mild heat without changing the color. Black pepper works too, but it adds dark specks. Ground white pepper is milder than black pepper on the tongue.
• ½ tsp Onion Garlic Powder – This blend adds savory notes throughout the meat. Use ¼ teaspoon each of onion powder and garlic powder separately as an alternative. Fresh minced garlic (1 clove) can replace garlic powder, but add it during marinating only.
• ¼ tsp Salt – Salt helps the meat absorb flavors and stay moist. Sea salt or kosher salt both work well. Reduce or skip this portion when using regular soy sauce since it already contains salt.
• 2 tsp Olive or Vegetable Oil – Oil keeps the chicken moist and helps other seasonings stick. Any neutral cooking oil like canola, sunflower, or grapeseed oil works perfectly. Sesame oil adds a nutty taste but use half the amount since it’s strong.
• 1.5 tbsp Corn Flour or Cornstarch – This creates a velvety coating on the meat before frying. Potato starch gives similar results. Tapioca starch makes it extra crispy. All-purpose flour works in a pinch but won’t be as light.

For Coating:

• 4 tbsp All-Purpose Flour – Regular flour creates the base for the crispy coating. Bread flour makes it crunchier because it has more protein. Rice flour gives an ultra-crispy texture like tempura. Gluten-free flour blend works for those avoiding wheat.
• 2 tbsp Corn Flour or Cornstarch – Adding cornstarch to flour makes the coating super crispy and light. Potato starch is a good swap. Using only flour makes it dense, so keep the cornstarch for best results.
• ¼ tsp Black Pepper Powder – This adds a tiny kick to the coating. White pepper works but tastes different. Cayenne pepper makes it spicier—use just a pinch.
• ¼ tsp Salt – Salt in the coating adds flavor to every bite. Too much makes it salty, so measure carefully. Garlic salt or onion salt can replace regular salt for extra flavor.
• 2 Eggs – Eggs help the coating stick to the chicken. They create a glue between the meat and flour. No eggs? Use buttermilk or plain yogurt thinned with a little water. Cornstarch mixed with water (3 tablespoons cornstarch plus 4 tablespoons water) works for egg-free cooking..

For Deep Frying:

• Vegetable Oil – Use neutral oils like canola, vegetable, peanut, or sunflower oil. These handle high heat without burning. Coconut oil and olive oil aren’t good choices because they smoke at lower temperatures. Fill your pan with at least 2-3 inches of oil. The chicken needs space to float and cook evenly.

For Shrimp:

• 250 g Medium Shrimp (cleaned, peeled, cooked) – adds a soft and sweet seafood flavor. Shrimp cooks fast and blends well with the sauce. Fresh or frozen shrimp both work fine. For frozen, thaw fully and pat dry.

For Stir Fry:

• 1.5 tbsp Vegetable Oil – Oil for stir-frying needs to handle high heat. Peanut oil, canola, or regular vegetable oil all work great. Sesame oil burns quickly, so avoid using it alone. Add a few drops at the end for aroma only.
• 8–10 Garlic Cloves (minced) – Fresh garlic brings amazing aroma to the dish. Pre-minced jarred garlic saves time but tastes milder. Garlic powder (1 teaspoon) can substitute fresh garlic, but the flavor won’t be as bright. Add it with the sauces instead of at the beginning.
• 1 inch Ginger (grated) – Fresh ginger adds a warm, slightly spicy note. Peel it with a spoon edge—it’s easier than using a knife. Ground ginger (½ teaspoon) can substitute, but fresh tastes much better. Ginger paste from a jar works in equal amounts.
• 1 Onion (large) – Onions add sweetness and texture. Yellow onions are perfect for cooking. Red onions taste sharper but look prettier. White onions work fine too. Shallots give a milder, sweeter flavor—use 3-4 shallots instead.
• 2 Capsicum (any color) – Red, yellow, or green bell peppers all work beautifully. Red and yellow taste sweeter. Green ones are slightly bitter. Mix colors for a pretty look. Mini bell peppers can be used—you’ll need about 6-8 pieces.
• ½ cup Green Onions (bias chopped) – Green onions add a fresh, mild onion flavor. The green parts are milder than the white parts. Regular onions don’t substitute well here because they’re too strong. Chives work in a pinch but use less—they’re more intense.
• ½ tbsp Oyster Sauce – This thick sauce adds umami and slight sweetness. It’s made from oyster extract. Vegetarian oyster sauce (made from mushrooms) tastes very similar. Hoisin sauce works as a substitute but is sweeter—use a bit less. Soy sauce mixed with a tiny bit of sugar can replace it, but the flavor changes.
• 2 tsp Soy Sauce – Soy sauce adds salty, savory depth. Regular or light soy sauce both work. Tamari is a gluten-free option. Coconut aminos taste sweeter but work for soy-free cooking. Reduce the amount by half since soy sauce is already in the marinade.
• 1.5 tsp Cooking Wine (Shaoxing) – Used again in the sauce for depth. Same substitutes apply: dry sherry or apple juice with a tiny splash of vinegar. Mirin (Japanese sweet cooking wine) works but is sweeter—reduce the sugar slightly.
• 2 tsp Hot Chili Sauce (Sriracha) – Sriracha adds heat and tangy flavor. Other hot sauces like Tabasco or Louisiana hot sauce work but taste different. Sweet chili sauce makes it less spicy. Skip it completely for a mild version, or replace with ketchup for kids.
• ½ tbsp Sugar – Sugar balances the salty and spicy flavors. White sugar, brown sugar, or honey all work. Coconut sugar or maple syrup are natural alternatives. Stevia or other sweeteners can be used but start with less—they’re much sweeter.
• 1 cup Canned Pineapple (chunks) – Canned pineapple is sweeter and softer than fresh. It comes already peeled and cut. Fresh pineapple works great too—use the same amount. Frozen pineapple chunks work once thawed. Drain canned pineapple well so extra juice doesn’t thin the sauce.
• ½ tsp White Pepper Powder – Adds warmth without dark specks. Black pepper substitutes fine. Red pepper flakes give more heat—use just a pinch.
• ½ cup (120 ml) Water – Water thins the sauce to the right consistency. Chicken broth or vegetable broth adds more flavor. Pineapple juice from the can works perfectly and adds extra sweetness.
• ½ tbsp Cornstarch slurry – Mix 1.5 teaspoons cornstarch with 1.5 tablespoons water. This thickens the sauce to coat everything beautifully. Potato starch or tapioca starch work the same way. Arrowroot powder is another option. Always mix with cold water first—adding dry starch directly makes lumps.

Essential Kitchen Equipment

1. Mixing bowls – for marinating and coating.
2. Large frying pan or wok – for frying chicken and stir fry.
3. Whisk – to beat eggs.
4. Tongs or chopsticks – to turn chicken pieces in hot oil.
5. Paper towels – to drain extra oil.
6. Slotted spoon – for frying.
7. Knife and cutting board – for prep work.
8. Measuring spoons and cups – for accuracy.
9. Large plate or tray – to rest coated chicken before frying.

How To Make Cheesecake Factory Crispy Pineapple Chicken and Shrimp

Step 1 | Marinate the Chicken

Place the chicken chunks in a large mixing bowl. Add soy sauce, cooking wine, white pepper, onion garlic powder, salt, oil, and cornstarch.

Mix everything well so each piece gets coated evenly. Cover the bowl and let the chicken rest for about 30 minutes.

Step 2 | Prepare the Coating

In one bowl, mix flour, cornstarch, black pepper, and salt. In another bowl, beat the eggs until smooth.

Take each piece of marinated chicken, coat it in the dry mix, dip it in the egg, and then coat it again in the dry mix. Shake off any extra flour. Set the coated pieces on a tray.

Step 3 | Fry the Chicken

Heat vegetable oil in a deep pan over medium heat (about 375°F / 190°C). Fry a few pieces at a time, cooking each side until golden brown, about 4–5 minutes per side. Remove and drain on paper towels.

For extra crunch, fry the chicken a second time at a higher heat (around 425°F) for 5–7 minutes. This makes the outside extra crispy.

Step 4 | Stir Fry the Sauce and Veggies

In a clean pan, heat oil. Add garlic and ginger. Cook until fragrant. Add onion and stir for a minute until slightly soft. Add capsicum and green onions. Stir again.

Pour in oyster sauce, soy sauce, cooking wine, chili sauce, sugar, and pineapple chunks. Stir for a few minutes.

Step 5 | Thicken the Sauce

Add pepper, water, and cornstarch slurry. Stir well on high heat until the sauce thickens.

Step 6 | Add Chicken and Shrimp

Add the fried chicken into the sauce. Stir until the pieces are coated evenly. Add cooked shrimp too (or fry them quickly in the same oil for 2–3 minutes before adding). Mix well. Let everything cook together for 2 minutes.

Step 7 | Finish and Serve

Turn off the heat. Garnish with more green onions. Now your homemade Cheesecake Factory Crispy Pineapple Chicken and Shrimp Recipe is ready to serve.

Tips for Perfect Results

• Keep Ingredients Dry: Before coating, pat the chicken dry with paper towels. Moisture makes the coating soggy.
• Control Oil Temperature: Too low heat makes oily coating; too high burns it. Use medium-high heat for perfect golden results.
• Don’t Crowd the Pan: Fry in small batches so pieces cook evenly and stay crisp.
• Use Fresh Garlic and Ginger: Fresh aromatics give the best flavor. Jarred ones taste weaker.
• Drain Well: After frying, rest the chicken on paper towels or a rack to keep it crispy.
• Adjust the Sauce: Taste the sauce before mixing the chicken. Add sugar for more sweetness or chili sauce for more spice.

What to Serve With Crispy Pineapple Chicken and Shrimp

This dish goes perfectly with steamed white rice or fried rice. The rice soaks up all that yummy pineapple sauce.

You can also serve it over noodles – lo mein or chow mein work great. The crispy chicken and tender shrimp taste good with soft noodles.

On the side, add some steamed broccoli or bok choy for green vegetables. A simple cucumber salad with rice vinegar dressing adds a cool, crunchy element that balances the rich sauce. Spring rolls or egg rolls work as appetizers before the main dish.

At the Cheesecake Factory, they serve this dish on a large plate with a bed of crispy rice noodles underneath the chicken and shrimp. The noodles get coated in sauce and add even more crunch.

They garnish the top with sesame seeds and extra green onions. The presentation looks colorful and appetizing.

You can copy this style at home by buying crispy chow mein noodles from the store. Just spread them on the plate before adding the chicken and sauce on top.

Storage and Reheating Tips

1. Best ways to store leftovers: Place leftover chicken and shrimp in an airtight container once it cools down. Store it in the fridge for up to three days. Keep the sauce separate if possible to prevent the coating from getting soggy.

2. How to reheat without losing crispiness: Use an oven or air fryer at 350°F for about 8–10 minutes. This helps bring back the crunch. Avoid the microwave since it makes the coating soft.

3. Freezing tips for meal prep: Freeze the fried chicken pieces separately before adding sauce. Store them in freezer-safe bags for up to one month. Reheat them in the oven and toss with freshly made sauce when ready to serve.

Cheesecake Factory Crispy Pineapple Chicken and Shrimp Recipe FAQs

1. How do I know when the chicken is fully cooked?

Chicken is done at 165°F (74°C). The outside should be golden and crispy, the inside white with no pink, and juices clear.

First fry usually takes 8–10 minutes; the second fry is just for extra crispiness. Always check the temperature.

2. Can I bake the chicken instead of frying it?

Yes. Bake at 425°F (220°C) on a parchment-lined sheet or wire rack for 25–30 minutes, flipping halfway.

Lightly spray with oil for crispiness. Air fryer works too at 400°F for 15–20 minutes, flipping halfway.

3. Why is my coating falling off the chicken?

Coating falls off if the chicken is too wet or the oil isn’t hot enough.

Pat chicken dry, let coated pieces rest 5–10 minutes, don’t overcrowd the pan, and fry at 375°F for best results.

4. Is it possible to make this dish spicy or mild?

Yes, easily adjust heat by adding more or less hot chili sauce. For mild version, reduce or omit chili sauce and consider a little ketchup for sweetness children might like.

5. How do I keep the chicken crispy after adding sauce?

Double-fry the chicken – the second fry makes a crisp shell that resists moisture. Cook and thicken the sauce first, then toss the chicken in quickly right before serving.

Don’t let it sit in sauce too long. For extra crunch, serve the sauce on the side or keep a few plain fried pieces to add fresh at the table.

6. Can I prepare any parts of this ahead of time?

Yes! Marinate the chicken up to 24 hours ahead, chop veggies the night before, and pre-mix your dry coating and cornstarch slurry.

You can fry the chicken a few hours early and reheat it in a 375°F oven for 5–7 minutes before saucing. Just make the sauce and stir-fry fresh – that part only takes about 10 minutes.

Continue to Content

Cheesecake Factory Crispy Pineapple Chicken and Shrimp Recipe

Yield: 4

Prep Time: 25 minutes

Cook Time: 35 minutes

Additional Time: 30 minutes

Total Time: 1 hour 30 minutes

Copycat Cheesecake Factory Crispy Pineapple Chicken and Shrimp ready in just 90 minutes! Sweet, tangy, and ultra-crispy — better than takeout!

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Ingredients

For Chicken Marinade:

• 500 g boneless chicken thighs, cut into 2-inch chunks
• 2 tsp soy sauce
• 1.5 tsp cooking wine (Shaoxing or dry sherry)
• ½ tsp white pepper powder
• ½ tsp onion-garlic powder
• ¼ tsp salt
• 2 tsp olive or vegetable oil
• 1.5 tbsp cornstarch

For Coating:

• 4 tbsp all-purpose flour
• 2 tbsp cornstarch
• ¼ tsp black pepper powder
• ¼ tsp salt
• 2 eggs, beaten

For Deep Frying:

• Vegetable oil (enough for 2–3 inches deep in pan)

For Shrimp:

• 250 g medium shrimp, cleaned and peeled (cooked or raw)

For Stir-Fry Sauce:

• 1.5 tbsp vegetable oil
• 8–10 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1 large onion, sliced
• 2 capsicum (any color), chopped
• ½ cup green onions, chopped
• ½ tbsp oyster sauce
• 2 tsp soy sauce
• 1.5 tsp cooking wine (Shaoxing)
• 2 tsp hot chili sauce (like Sriracha)
• ½ tbsp sugar
• 1 cup canned pineapple chunks, drained
• ½ tsp white pepper powder
• ½ cup (120 ml) water or pineapple juice
• ½ tbsp cornstarch slurry (1.5 tsp cornstarch + 1.5 tbsp water)

Instructions

1. In a bowl, mix chicken pieces with soy sauce, cooking wine, white pepper, onion-garlic powder, salt, oil, and cornstarch. Cover and marinate for 30 minutes.
2. In one bowl, combine flour, cornstarch, salt, and pepper. In another, beat the eggs. Coat each chicken piece in the flour mix → dip in egg → coat again in flour. Shake off excess and set aside on a tray.
3. Heat oil to 375°F (190°C). Fry chicken pieces in batches for 4–5 minutes per side until golden brown. Drain on paper towels. For extra crispiness, double-fry at 425°F (220°C) for 5 minutes more.
4. In a clean pan, heat oil. Add garlic and ginger — sauté until fragrant. Add onions, stir 1 minute. Then add capsicum and green onions. Stir-fry for 2 minutes.
5. Pour in oyster sauce, soy sauce, cooking wine, chili sauce, sugar, and pineapple chunks. Stir well.
6. Add white pepper, water (or pineapple juice), and cornstarch slurry. Cook on high heat until the sauce thickens and coats the spoon.
7. Add fried chicken and shrimp to the sauce. Stir-fry for 2–3 minutes until everything is evenly coated and hot.
8. Garnish with chopped green onions or sesame seeds. Serve hot with steamed rice or noodles for a full Cheesecake Factory-style experience!

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 715Total Fat: 34gSaturated Fat: 6gCholesterol: 195mgSodium: 1250mgCarbohydrates: 52gFiber: 3gSugar: 18gProtein: 43g

This Cheesecake Factory Crispy Pineapple Chicken and Shrimp recipe balances juicy chicken with crispy coating and sweet, tangy sauce. It is simple to follow and uses everyday ingredients.

You can adjust the ingredients based on what you like and what you have at home. Each time you cook it, you might find ways to customize it even more.

Try this dish at home and share how yours turns out.