Ingredients
- Chicken breasts: 2 lbs, cut into 1-inch cubes
- Pineapple chunks: 1 (20 ounce) can, drained
- Brown sugar: 1/2 cup, packed
- Soy sauce: 1/4 cup
- Ketchup: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Garlic: 2 cloves, minced
- Cornstarch: 1 tablespoon
Instructions
- Step 1: In a large bowl, combine the brown sugar, soy sauce, ketchup, rice vinegar, and minced garlic. Whisk until well combined.
- Step 2: Add the cubed chicken to the bowl and toss to coat evenly with the sauce. Marinate for at least 30 minutes, or up to 2 hours 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, about 5-7 minutes.
- Step 4: Add the drained pineapple chunks to the skillet.
- Step 5: In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Pour the cornstarch slurry into the skillet and stir to combine.
- Step 6: Bring the sauce to a simmer and cook until thickened, about 2-3 minutes. Serve hot over rice.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet with a splash of water or broth to prevent drying.
- Serve this vibrant dish with a sprinkle of sesame seeds and chopped green onions for added flavor and visual appeal.
- For extra flavorful chicken, marinate it in the fridge for the full 2 hours to allow the sauce to deeply penetrate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American