Ingredients
- Chicken breasts, boneless and skinless: 1.5 pounds, cut into 1-inch cubes
- Pineapple chunks: 1 (20 ounce) can, drained, reserve 1/2 cup juice
- Brown sugar: 1/2 cup, packed
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Cornstarch: 2 tablespoons
- Garlic: 2 cloves, minced
- Vegetable oil: 1 tablespoon
Instructions
- Step 1: In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, cornstarch, reserved pineapple juice, and minced garlic. Set aside.
- Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Step 3: Add the chicken cubes to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes.
- Step 4: Pour the brown sugar sauce over the chicken and stir to coat. Bring the sauce to a simmer and cook until it thickens slightly, about 2-3 minutes.
- Step 5: Add the drained pineapple chunks to the skillet and stir to combine. Cook for another minute until heated through.
- Step 6: Serve the brown sugar pineapple chicken over rice or noodles. Garnish with green onions, if desired.
Notes
- Store leftovers 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 to keep it moist.
- Serve over fluffy rice and top with toasted sesame seeds for added flavor and texture.
- For a deeper, richer flavor, consider marinating the chicken in half of the brown sugar sauce for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American