Pineapple Soup with Chicken

5.0 from 1 vote

Cambodian pineapple soup with chicken is a clear, brothy soup that balances sweet, savory, and gently sour notes in one pot. The pineapple softens as it simmers, giving the broth a natural sweetness that works alongside tender chicken and quick-cooking squid.

It is a light but satisfying soup, and most of the work happens while the pot simmers on the stove. If you are new to Cambodian cooking, this is an easy place to begin. For more context on how soup fits into Khmer meals, you can read about Cambodian soup family meals.

What You Need

The ingredient list is short and uses everyday seasonings. Fresh pineapple gives the brightest flavor, but canned chunks in juice work well and keep the sweetness consistent. Cleaned squid is available at most seafood counters or in the freezer section.

If you enjoy this style of soup, you may also like Khmer lemongrass chicken soup or easy Cambodian chicken lemon soup. Both are clear-broth soups with a similarly gentle approach.

Equipment

Soup pot: To boil the water and simmer the chicken, pineapple, and squid.
Chef’s knife: To cut the chicken, pineapple, and squid into bite-size pieces.
Cutting board: To prepare the ingredients safely before cooking.
Measuring cups: To measure the water.
Measuring spoons: To measure the salt, sugar, and fish sauce.
Wooden spoon or cooking spoon: To stir the soup without scratching the pot.
Ladle: To serve the soup and broth into bowls.
Small bowl: To hold the chopped green onion and cilantro until serving.

How to Make Cambodian Pineapple Soup with Chicken

Step 1: Bring the water to a boil

Pour 5 cups of water into a soup pot. Place it over high heat and bring the water to a rolling boil.

Step 2: Simmer the chicken and pineapple

Add the chicken pieces and pineapple chunks to the boiling water. Stir gently, then lower the heat to a gentle simmer. Cook until the chicken is tender and cooked through. Chicken should reach a safe internal temperature of 165°F (74°C); you can check with a food thermometer following FDA safe cooking temperatures.

Step 3: Add the squid

Add the cleaned squid to the pot. Stir well and let the soup return to a bubbling boil. Squid cooks very quickly and will turn opaque and curl slightly. As soon as the soup boils again, the squid is done.

Step 4: Season the broth

Season with salt, sugar, fish sauce, and a dash of black pepper. Stir and taste. Adjust the seasoning if needed—a little more fish sauce for depth, or a pinch of sugar if the broth tastes too sour.

Step 5: Finish with fresh herbs

Turn off the heat. Top the soup with chopped green onion and cilantro. The leftover heat will soften the herbs without cooking away their freshness.

Cooking Tips

Taste the pineapple before it goes into the pot. If it is very sweet, reduce the sugar slightly. If it is tart, keep the full tablespoon.
Do not overcook the squid. It needs only a minute or two once the soup returns to a boil.
Skim any foam that rises during the first few minutes of simmering the chicken for a clearer broth.
If you want more pineapple flavor, add a splash of the reserved juice from the can.

How to Serve

Ladle the hot soup into deep bowls, making sure each serving gets chicken, pineapple, and squid. Steamed jasmine rice on the side is traditional and helps soak up the broth. For another Cambodian soup with a gentle sour note, try Cambodian chicken sweet sour soup with water spinach.

Recipe Notes

If you prefer to leave out the squid, the soup still works well with just chicken and pineapple. If you keep the squid, add it only at the end so it stays tender. Leftover soup can be refrigerated for up to three days; reheat gently on the stovetop.

Frequently Asked Questions

Can I make this soup without squid?

Yes. The chicken and pineapple carry the soup on their own. If you want another seafood option, shrimp can be added at the same point as the squid and cooks just as quickly.

How do I know when the squid is cooked?

Squid turns from translucent to opaque white and curls slightly at the edges. As soon as the soup comes back to a boil after you add it, it is ready. Overcooking makes it rubbery.

Can I use chicken breast instead of bone-in chicken?

Yes. Boneless chicken breast works, but it may cook faster and can dry out if left too long. Check it early and remove it from the heat once it is cooked through. For a related squid recipe, see squid and mango salad.

Final Thoughts

This soup is a simple example of how Cambodian cooking builds flavor without many ingredients. The pineapple does most of the work, and the chicken and squid give the broth body and contrast. Serve it hot with rice, and adjust the seasoning to your taste at the end—that final taste is the most important step.