Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup (30g) cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for frying
  • 1/2 cup (120ml) pineapple juice
  • 1/4 cup (60ml) soy sauce (low sodium recommended)
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon ketchup
  • 1 tablespoon cornstarch
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 bell pepper (any color), cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 cup (170g) fresh pineapple chunks (or canned, drained well)
  • 2 green onions, chopped, for garnish
  • 1 tablespoon sesame seeds, for garnish (optional)

Instructions:

  1. In a bowl, toss chicken cubes with cornstarch, salt, and pepper until evenly coated.
  2. In a separate bowl, whisk together pineapple juice, soy sauce, rice vinegar, brown sugar, ketchup, cornstarch, ginger, and garlic until smooth.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add bell pepper and red onion to the skillet and cook until slightly softened, about 3-5 minutes.
  5. Add pineapple chunks to the skillet and cook for 1 minute. Pour sauce over vegetables and pineapple. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes.
  6. Add cooked chicken back to the skillet and toss to coat with sauce. Cook for another minute until heated through.
  7. Garnish with chopped green onions and sesame seeds (if using). Serve immediately over rice.