Ingredients
- Chicken breasts: 2 lbs, cut into 1-inch pieces
- Brown sugar: 1/2 cup, packed
- Soy sauce: 1/4 cup, low sodium
- Pineapple chunks: 1 (20 ounce) can, drained
- Cornstarch: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Garlic: 2 cloves, minced
- Vegetable oil: 1 tablespoon
Instructions
- Step 1: In a large bowl, whisk together brown sugar, soy sauce, cornstarch, rice vinegar, and minced garlic.
- Step 2: Add the chicken pieces to the bowl and toss to coat evenly. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Step 3: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Step 4: Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Step 5: Add the drained pineapple chunks to the skillet and cook for an additional 2-3 minutes, until heated through.
- Step 6: Serve immediately over cooked rice.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat with a splash of water or broth to prevent drying.
- Serve this sweet and savory chicken alongside a vibrant green vegetable like steamed broccoli or green beans for a balanced meal.
- Don't over-marinate the chicken, as the brown sugar can make it a bit too sweet and potentially toughen the meat over time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American