Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup (30g) cornstarch, plus extra for dredging (if needed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large egg, beaten
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped (about 1 cup)
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 1 green bell pepper, seeded and chopped (about 1 cup)
  • 1 (20 ounce/567g) can pineapple chunks, undrained (reserve the juice!)
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) pineapple juice (from the can)
  • 1/4 cup (60ml) apple cider vinegar
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon cornstarch
  • 1/4 cup (60ml) water
  • Optional: 1/4 teaspoon red pepper flakes (for a bit of a kick!)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Cut the chicken into cubes. In a bowl, toss chicken with cornstarch, salt, and pepper.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
  3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the onion and bell peppers and sauté until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
  4. In a small bowl, whisk together pineapple juice, apple cider vinegar, brown sugar, soy sauce, ketchup, cornstarch, and water.
  5. Pour the sauce into the skillet with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes.
  6. Add the pineapple chunks and cooked chicken to the skillet. Toss to coat. Cook for another 2-3 minutes, until heated through. This is the final step for this pineapple chicken recipe.
  7. Garnish with sesame seeds and green onions, if desired. Serve hot over rice.