Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (20 ounce) can pineapple chunks, drained, reserving 1/4 cup juice
- 1/2 cup packed light brown sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Instructions
- Step 1: In a medium bowl, whisk together brown sugar, soy sauce, rice vinegar, cornstarch, ginger, and garlic powder. Add the reserved pineapple juice and whisk until smooth.
- Step 2: Add the chicken to the marinade and toss to coat completely. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Step 3: Heat 1 tablespoon of oil (vegetable or canola) in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes).
- Step 4: Add the drained pineapple chunks to the skillet and cook for another 2-3 minutes, until heated through and the sauce has thickened slightly.
- Step 5: Serve immediately over rice or quinoa. Garnish with chopped green onions, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or skillet, adding a splash of water if needed to prevent dryness.
- Serve this sweet and savory chicken over a bed of fluffy rice, garnished with toasted sesame seeds for extra crunch.
- For an extra burst of flavor, add a pinch of red pepper flakes to the marinade before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American