Step by step

Method

4 steps

1. 1

   Drain 1 can (20 oz) pineapple chunks, reserving ⅓ cup of the juice. Pat 1½ lb cubed boneless chicken (thighs or breasts) dry and season lightly with salt. Heat 2 tablespoons oil in a large skillet over medium-high and brown the chicken in a single layer until nearly cooked and golden on the edges, 5–7 minutes; remove to a plate.

2. 2

   In the same pan, whisk ⅓ cup soy sauce, ¼ cup brown sugar, 2 tablespoons ketchup, 1 tablespoon rice vinegar (or apple cider vinegar), 2 minced garlic cloves, 1 teaspoon grated ginger, and the reserved pineapple juice. Simmer 2 minutes, scraping up the browned bits.

3. 3

   Stir in 1 tablespoon cornstarch mixed with 2 tablespoons water. Cook 30–60 seconds until the sauce turns thick and glossy. Return the chicken and pineapple chunks; toss 3–4 minutes until the chicken is cooked through (165°F) and every piece is lacquered.

4. 4

   Scatter sliced green onions and sesame seeds on top. Serve over rice. You want sticky-sweet glazed chicken with juicy pineapple bites — not a thin watery sauce or dry overcooked cubes.