This fish in sweet and sour pineapple ginger sauce is a delicious, quick meal bursting with bold flavors! Tender, crispy fish fillets are coated in a tangy, homemade sauce made with fresh pineapple, ginger, and a perfect balance of sweet and savory.

This easy sweet and sour fish recipe brings restaurant-style flavor to your kitchen in about 40 minutes. Light, crispy tilapia fillets are coated in a tangy pineapple ginger sauce that’s both sweet and savory. It’s better than takeout and perfect for busy weeknight dinners. Serve it with steamed rice or noodles for a satisfying meal that everyone will love!

Love Afro-Caribbean-inspired seafood dishes? Check out my Easy Caribbean Cod Fish Dinner in Creamy Coconut Tomato Sauce , Oven-Grilled Tilapia with Fried Plantains , and Jamaican Escovitch Fish : all bursting with so much flavor!

Tiffany’s Tips

• Dry Fish for Crispiness: Make sure the tilapia is completely dry before coating. Blot with paper towels right before dredging to get that golden crunch.

• Don’t Crowd the Pan: Fry in batches so the oil stays hot. Overcrowding lowers the temperature and makes the fish soggy. Each piece should sizzle when it hits the oil.

• Citrus Rinse: Rinse the fish fillets with lemon or lime juice before seasoning. This step adds a burst of fresh flavor and helps neutralize any fishy taste.

• Soy Sauce Hack: If you don’t have dark soy , add a drop of browning sauce to your sauce mixture if using regular soy. It gives the sauce a rich color and depth.

• Heat Control: Keep the sauce at a gentle simmer. Boiling it too hard can make the sugar burn or the fish tough. A gentle bubble is all it needs to thicken.

Substitutions and Variations

• Fish Alternatives: Use any mild white fish instead of tilapia, such as cod or snapper .

• Air Fryer: For a lighter fry, pat the coated fish dry, spray lightly with oil, and cook in an air fryer at 375°F (190°C) for about 10–12 minutes, flipping halfway, until crispy. No need for deep frying!

• Sugar Swaps: Use honey or pure maple syrup instead of brown sugar to sweeten the sauce naturally. A little will do, as these sweeteners are quite potent.

• Extra Veggies: Mix in other quick-cooking vegetables (e. g. , snap peas, carrots, or broccoli) during the sauté step for more color and nutrition.

Storing Leftovers:

• Refrigerate: Let any leftovers cool, then transfer the fish and sauce to airtight containers. Refrigerate within 2 hours of cooking. According to food safety guidelines, cooked fish is best eaten within 2–3 days.

• Reheat: Warm gently on the stovetop over low heat, stirring occasionally. If the sauce has thickened in the fridge, add a splash of water or broth to loosen it. You can also microwave on medium power in short intervals, covered.

• Freezing (Optional): To keep it longer, freeze the cooked fish and sauce (either together or separately) in freezer-safe containers or bags. Properly stored, it can last 4–6 months in the freezer. Thaw overnight in the fridge before reheating.

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: