Ingredients
For the Chicken:
1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon olive oil
Salt and pepper to taste
For the Sauce:
1/2 cup low-sodium soy sauce
1/3 cup pineapple juice (from canned pineapple or fresh)
1/4 cup brown sugar
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar
1 tablespoon cornstarch
2 tablespoons water
Add-Ins:
1 cup pineapple chunks
1 red bell pepper, sliced
2 green onions, sliced
Sesame seeds for garnish
Instructions
Prepare the Sauce:
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, and rice vinegar.
Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season chicken lightly with salt and pepper. Add chicken pieces and cook 6–8 minutes until browned and cooked through.
Add Vegetables:
Add sliced bell pepper and cook for 2–3 minutes until slightly tender.
Pour in Sauce:
Add the prepared sauce to the skillet and bring to a simmer.
Thicken Sauce:
Mix cornstarch with water to create a slurry. Stir into skillet and cook 1–2 minutes until sauce thickens.
Finish Dish:
Stir in pineapple chunks and cook another 2 minutes until heated through.
Serve:
Serve hot over steamed rice and garnish with green onions and sesame seeds.
Notes
Cooking Tips
- Chicken thighs stay extra juicy and flavorful.
- Use fresh pineapple for brighter flavor.
- Don’t overcook the pineapple—add near the end so it stays firm.
- Double the sauce if serving over rice or noodles.
Variations
- Spicy Version: Add red pepper flakes or sriracha.
- Vegetable Loaded: Add broccoli, snap peas, or carrots.
- Low Carb: Serve over cauliflower rice.
- Grilled Option: Grill chicken first, then toss in sauce.
- Slow Cooker: Add all ingredients except cornstarch slurry and cook on low 4 hours, then thicken before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 22g
- Sodium: 720mg
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g