Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup fresh or canned pineapple chunks
- ½ cup brown sugar
- ¼ cup soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
- 2 tablespoons vegetable oil
- Optional garnish: chopped green onions and sesame seeds
Instructions
- Start by cutting the chicken into evenly sized pieces to ensure uniform cooking. In a bowl, combine soy sauce, rice vinegar, minced garlic, ginger, and brown sugar to create a flavorful marinade. Marinate the chicken for at least 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes.
- Stir in pineapple chunks and cook for an additional 2-3 minutes. Pour in the sauce and bring to a simmer. Thicken the sauce with the cornstarch-water mixture, stirring until desired consistency is reached.
- Garnish with chopped green onions and sesame seeds if desired. Serve hot over steamed white or jasmine rice for a complete meal.
Notes
- Drain canned pineapple well to prevent excess liquid in the dish.
- You can substitute chicken breasts with thighs for juicier results.
- This dish can be customized with added vegetables like bell peppers or snap peas.
- For a gluten-free version, use tamari instead of soy sauce and ensure the thickening agent is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Flexible: adjust for gluten-free or low-sugar options
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 22 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg