Cheesecake Factory Crispy Pineapple Chicken and Shrimp

A Tropical Copycat Recipe That Feels Like a Mini Vacation on Your Plate

Introduction

I have to admit, the first time I tried the Crispy Pineapple Chicken and Shrimp at The Cheesecake Factory, I was floored. It was that perfect mix of sweet, savory, and crunchy that makes your fork go back for “just one more bite”… over and over again. I remember thinking, “If I could make this at home, I’d never need takeout again.” And after a few kitchen experiments, I actually did it — and honestly, I think you’re going to love it just as much as I do.

This dish combines tender pieces of chicken and shrimp coated in a crispy golden batter, tossed in a glossy pineapple-soy glaze that hits every corner of your taste buds. It’s served with fluffy rice and sweet pineapple chunks that make every bite pop with brightness.

Why This Recipe Is Special

What makes this dish so unique isn’t just the flavor — it’s the balance. You get the crunch from the fried chicken and shrimp, the sweetness from the pineapple glaze, the umami from soy sauce, and a touch of heat from chili flakes if you want to spice it up. It’s restaurant-level impressive but easy enough to pull off at home with a few smart shortcuts.

Plus, you’re not just cooking dinner — you’re creating a little moment. This recipe turns an ordinary night into something that feels just a bit more special.

Why You’ll Love This Recipe

• 🌺 Crispy, saucy perfection: The batter stays crunchy even under that sticky, glossy pineapple glaze.
• 🍤 Double protein win: Chicken and shrimp together — because why choose?
• 🍍 Sweet-tangy flavor explosion: Pineapple and soy sauce make the perfect tropical-savory duo.
• 🍚 Better than takeout: You control the ingredients, so it’s fresher, lighter, and honestly, more delicious.
• 🕒 30-minute comfort meal: Once everything’s prepped, it comes together fast — ideal for weeknights or impressing guests.

Tools You’ll Need

• Large skillet or wok: For frying and tossing everything in the glaze — a wok gives that restaurant-style sizzle.
• Mixing bowls: You’ll need a few for dredging and mixing sauces.
• Whisk: To get the glaze smooth and glossy.
• Tongs or slotted spoon: For flipping and removing the chicken and shrimp safely.
• Paper towels: For draining the fried pieces — it keeps them crisp, not greasy.
• Saucepan (optional): If you like to prepare your sauce separately before tossing.

Ingredients

Serves: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

For the Chicken and Shrimp

• 1/2 lb (225 g) boneless, skinless chicken breast, cut into bite-sized cubes
• 1/2 lb (225 g) large shrimp, peeled and deveined
• 1 cup (125 g) all-purpose flour
• 1/2 cup (65 g) cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup (240 ml) cold water or sparkling water (makes the batter extra light!)
• Vegetable oil, for frying

For the Pineapple Sauce

• 1 cup (150 g) pineapple chunks, drained (fresh or canned)
• 1/2 cup (120 ml) pineapple juice
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 tbsp brown sugar
• 1 tbsp honey
• 2 tsp cornstarch, mixed with 2 tsp water (for thickening)
• 1/2 tsp grated ginger
• 1 small garlic clove, minced
• Optional: pinch of red chili flakes for heat

To Serve

• 2 cups (380 g) cooked jasmine rice
• 1 tbsp toasted sesame seeds (optional)
• Green onions, sliced, for garnish

Step-by-Step Instructions

1. Prep Your Ingredients

Get everything ready before you start cooking — cut the chicken, peel the shrimp, measure out your sauce ingredients. I like to line them up in little bowls; it makes you feel like you’re on a cooking show.

2. Make the Batter

In a bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the cold water (or sparkling water!) and whisk until smooth. The batter should be slightly thick but pourable — like pancake batter.

Tip: The colder your batter, the crispier your coating. Pop it in the fridge for 10 minutes if your kitchen is warm.

3. Heat the Oil

Pour about 2 inches (5 cm) of oil into your skillet or wok and heat over medium-high until it reaches around 350°F (175°C). You can test it by dipping a wooden spoon in — if bubbles form around it, you’re ready to fry.

4. Fry the Chicken and Shrimp

Dip each piece into the batter, let the excess drip off, and carefully drop it into the hot oil. Fry in small batches to avoid overcrowding.

• Chicken: Fry 4–5 minutes until golden and cooked through.
• Shrimp: Fry 2–3 minutes until pink and crispy.

Transfer to a paper towel-lined plate.

Don’t worry if the first batch looks pale — the oil gets just right after the first round.

5. Make the Pineapple Sauce

In a saucepan, combine pineapple juice, soy sauce, rice vinegar, brown sugar, honey, ginger, and garlic. Bring to a simmer over medium heat. Add the cornstarch slurry and stir until thickened, about 1–2 minutes. Toss in the pineapple chunks at the end for a juicy burst.

6. Combine and Toss

Add the crispy chicken and shrimp into the skillet or wok (you can pour off most of the oil first). Pour the sauce over and toss quickly to coat everything evenly. You want that glossy, sticky look — that’s when you know it’s perfect.

7. Serve and Enjoy

Spoon over steamed jasmine rice, sprinkle with sesame seeds and green onions, and serve hot.

Serving Ideas

• Serve it in a pineapple bowl for a restaurant-worthy presentation.
• Pair it with steamed vegetables like broccoli or snap peas to balance the sweetness.
• Want to make it extra cozy? Serve it with fried rice instead of plain.

Variations and Customizations

• Spicy version: Add sriracha or a dash of chili oil to the sauce.
• Vegetarian twist: Replace chicken and shrimp with crispy tofu or cauliflower.
• Healthier take: Skip the frying — bake or air fry the chicken and shrimp until golden, then toss in the sauce.

Make-Ahead & Storage

• Make-ahead: You can prepare the sauce a day ahead and store it in the fridge. Reheat before tossing with fresh-fried chicken and shrimp.
• Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet to re-crisp.
• Freezing: Not recommended once coated in sauce, but you can freeze the fried (unsauced) pieces and reheat in the oven.

Pro Tips & Mistakes to Avoid

💡 Pro Tips

• Use sparkling water in your batter for that ultra-light, crispy texture.
• Don’t overcrowd the pan — it drops the oil temperature and makes your coating soggy.
• Toss the chicken and shrimp in the sauce right before serving to keep them crunchy.

🚫 Mistakes to Avoid

• Overmixing the batter — it can make your coating dense.
• Using warm water — cold is key for that signature crisp.
• Cooking the sauce too long after thickening — it can become gummy.

Nutrition (Per Serving)

• Calories: ~540
• Protein: 32 g
• Carbs: 55 g
• Fat: 20 g
• Sugars: 22 g

Final Thoughts

There’s just something about this Crispy Pineapple Chicken and Shrimp that feels like a little escape. It’s fun to make, beautiful to serve, and even better to eat. You’ll get that familiar Cheesecake Factory flavor — but with your own personal touch.