Ingredients
- Chicken breasts: 1.5 lbs, cut into 1-inch pieces
- Pineapple chunks: 1 (20 ounce) can, drained (reserve juice)
- Brown sugar: 1/2 cup, packed
- 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 bowl, whisk together brown sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and 1/4 cup of the reserved pineapple juice.
- Step 2: In a separate bowl, toss the chicken pieces with cornstarch until evenly coated.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes.
- Step 4: Pour the brown sugar sauce over the chicken in the skillet. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
- Step 5: Add the drained pineapple chunks to the skillet and stir to combine. Cook for another 1-2 minutes, until the pineapple is heated through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of water or pineapple juice if needed to loosen the sauce.
- Serve this sweet and savory chicken over fluffy rice with a sprinkle of toasted sesame seeds and chopped green onions for a complete meal.
- For extra flavor, briefly marinate the cornstarch-coated chicken in a tablespoon of soy sauce before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American