Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs, cut into 1-inch pieces
- Brown sugar: 1/2 cup, packed
- Pineapple chunks: 1 (20 ounce) can, drained
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Cornstarch: 1 tablespoon
Instructions
- Step 1: In a large bowl, whisk together the brown sugar, soy sauce, rice vinegar, garlic, and ginger. Add the chicken pieces and pineapple chunks to the bowl. Toss to coat evenly.
- Step 2: Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the chicken and pineapple mixture to the skillet.
- Step 4: Cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 10-15 minutes.
- Step 5: In a small bowl, whisk together cornstarch with 2 tablespoons of water. Pour the cornstarch slurry into the skillet and stir constantly until the sauce is glossy and thickened, about 1-2 minutes more.
Notes
- Store leftover Brown Sugar Pineapple Chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat with a splash of water to prevent sticking and restore moisture.
- Serve this vibrant chicken over fluffy white rice and garnish with sesame seeds and chopped green onions for a beautiful presentation.
- Don't skip the marinade – letting the chicken soak in the sweet and tangy sauce ensures maximum flavor and tenderness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American