Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup canned pineapple chunks (drained)
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by cutting the chicken breasts into bite-sized pieces. Season lightly with salt and pepper for added flavor.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add garlic and ginger, cooking until fragrant, about 30 seconds. Stir in the brown sugar, soy sauce, rice vinegar, and pineapple chunks. Bring to a simmer.
- Return the cooked chicken to the skillet and toss to coat with the sauce. If desired, mix cornstarch with a tablespoon of water and stir into the sauce to thicken. Cook for another 2-3 minutes until glossy and thickened.
Notes
- Use fresh pineapple for a more vibrant flavor, but canned pineapple works well and is convenient.
- If you prefer a thicker sauce, add an extra teaspoon of cornstarch dissolved in water.
- Serve with steamed jasmine or coconut rice for an authentic tropical experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 22 g
- Sodium: 740 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg