Ingredients
- Chicken breasts: 2 pounds, boneless and skinless, cut into 1-inch cubes
- Pineapple chunks: 1 (20 ounce) can, drained
- Brown sugar: 1/2 cup, packed
- Soy sauce: 1/4 cup, low sodium
- Ketchup: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Garlic: 2 cloves, minced
- Cornstarch: 2 tablespoons, mixed with 2 tablespoons cold water
Instructions
- Step 1: In a large bowl, combine the brown sugar, soy sauce, ketchup, rice vinegar, and minced garlic. Whisk together until well blended.
- Step 2: Add the chicken cubes and pineapple chunks to the bowl with the sauce. Toss to coat evenly, ensuring all pieces are covered.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the chicken and pineapple mixture to the hot skillet.
- Step 4: Cook for approximately 10-12 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- Step 5: Stir the cornstarch slurry (cornstarch and water mixture) and add it to the skillet. Continue cooking and stirring until the sauce thickens, about 1-2 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the pineapple may soften slightly.
- Reheat gently in a skillet over medium-low heat, adding a splash of water or chicken broth if the sauce becomes too thick.
- Serve this sweet and savory chicken over fluffy white rice and garnish with toasted sesame seeds and sliced green onions for a beautiful presentation.
- For a richer flavor, try browning the chicken cubes in a little oil before adding the sauce, ensuring each piece gets a nice sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American