Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Pineapple chunks, canned or fresh: 1 (20 ounce) can, drained
- Brown sugar: 1/2 cup, packed
- Soy sauce: 1/4 cup
- Apple cider vinegar: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Cornstarch: 1 tablespoon
Instructions
- Step 1: Cut chicken breasts into 1-inch cubes.
- Step 2: In a large skillet or wok, combine brown sugar, soy sauce, apple cider vinegar, garlic, and ginger. Whisk to combine.
- Step 3: Bring the sauce to a simmer over medium heat. In a small bowl, mix cornstarch with 2 tablespoons of cold water to create a slurry. Add the slurry to the simmering sauce and stir constantly until the sauce thickens.
- Step 4: Add the chicken cubes to the skillet and cook, stirring occasionally, until the chicken is cooked through and no longer pink inside, about 8-10 minutes.
- Step 5: Add the pineapple chunks to the skillet and stir to combine. Cook for another 2-3 minutes, until the pineapple is heated through.
- Step 6: Serve the Brown Sugar Pineapple Chicken hot over rice or noodles. Garnish with green onions if desired.
Notes
- For longer storage, cool the chicken completely before transferring it to an airtight container and refrigerating for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of water or chicken broth if needed to prevent sticking and restore moisture.
- Serve this sweet and savory chicken with a side of fluffy coconut rice to enhance the tropical flavors.
- To prevent tough chicken, avoid overcrowding the skillet; cook in batches if necessary to ensure even browning and quick cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American