Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, reserved pineapple juice, brown sugar, rice vinegar, and ketchup. Set aside for later.1/4 cup low-sodium soy sauce, 1 (15-ounce) can pineapple chunks in juice, 2 tablespoons packed light brown sugar, 1 tablespoon rice vinegar, 2 tablespoons ketchup
- Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.1.5 pounds boneless, skinless chicken breasts or thighs, 2 tablespoons vegetable oil
- Add the remaining 1 tablespoon of cooking oil to the same skillet. Add the sliced onion and bell pepper and sauté for about 3-4 minutes until they begin to soften. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic.1 medium yellow onion, 1 red bell pepper, 3-4 cloves garlic, 1 teaspoon grated fresh ginger, 2 tablespoons vegetable oil
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Bring the mixture to a simmer.1.5 pounds boneless, skinless chicken breasts or thighs
- Stir in the drained pineapple chunks. While stirring, slowly pour in the cornstarch slurry. Continue to stir and cook for 1-2 minutes until the sauce has thickened to your desired consistency.1 (15-ounce) can pineapple chunks in juice, 1 tablespoon cornstarch
- Remove from heat. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately over steamed rice, quinoa, or noodles.toasted sesame seeds, sliced green onions
Notes
This recipe is a weeknight wonder, taking under 30 minutes from start to finish. The sauce balances sweet, tangy, and savory notes. For longer storage, leftovers can be refrigerated for 3-4 days or frozen for 2-3 months. Reheat on the stovetop or in the microwave.
