Ingredients
- Chicken breasts: 1.5 pounds, cut into 1-inch cubes
- Pineapple chunks: 1 (20-ounce) can, drained
- 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 the brown sugar, soy sauce, rice vinegar, minced garlic, and grated ginger.
- Step 2: Add the chicken cubes to the bowl and toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides.
- Step 4: Add the drained pineapple chunks to the skillet.
- Step 5: In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to form a slurry. Pour the slurry into the skillet and stir to combine.
- Step 6: Continue cooking until the sauce has thickened, about 2-3 minutes. Serve hot over rice.
Notes
- For best flavor, store leftovers in an airtight container in the fridge and enjoy within 3 days.
- To reheat, gently warm the chicken in a skillet over medium-low heat or microwave in short intervals to prevent it from drying out.
- Serve this sweet and savory chicken over fluffy white rice and garnish with a sprinkle of sesame seeds and chopped green onions for a beautiful presentation.
- Don't skip the marinade! Allowing the chicken to sit in the sauce ensures it's extra flavorful and tender when cooked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American