Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 can (20 oz) pineapple chunks in juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- Green onions for garnish
- Salt and black pepper to taste
Instructions
- Cut the chicken into bite-sized pieces and season with salt and pepper. Set aside.
- Whisk together soy sauce, brown sugar, rice vinegar, and cornstarch in a small bowl until smooth. Set aside.
- Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add garlic and ginger, cooking until fragrant. Add sliced red bell pepper and cook for 2-3 minutes until slightly tender.
- Return the chicken to the skillet. Add pineapple chunks with juice and pour in the prepared sauce. Stir well and simmer for 3-5 minutes until the sauce thickens and flavors meld.
- Garnish with chopped green onions and serve hot over steamed rice or noodles.
Notes
- Use fresh pineapple for an even more vibrant flavor.
- Adjust sweetness by varying the amount of brown sugar.
- For added spice, include red pepper flakes or hot sauce.
- Serve with jasmine rice or quinoa for a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 22 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg