Ingredients
- Chicken breasts, boneless and skinless, cut into 1-inch pieces: 1.5 pounds
- Brown sugar: 1/2 cup
- Pineapple chunks, canned in juice, drained: 1 (20-ounce) can
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Cornstarch: 1 tablespoon
- Garlic, minced: 2 cloves
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, cornstarch, minced garlic, and red pepper flakes (if using).
- Step 2: Add the chicken pieces to the bowl and toss to coat evenly in the sauce. Marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the chicken and sauce to the skillet.
- Step 4: Cook the chicken, stirring frequently, until it is cooked through and the sauce has thickened, about 8-10 minutes.
- Step 5: Add the drained pineapple chunks to the skillet and cook for another 2-3 minutes, until heated through.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet with a splash of water or broth to prevent drying.
- Serve this delightful chicken over fluffy rice or quinoa to soak up all that flavorful sauce.
- Don't overcrowd the pan while cooking the chicken; work in batches if needed to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American