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Pineapple Chicken
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Ingredients
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Step by step
Method
4 steps
- 1
Drain 1 can (20 oz) pineapple chunks, reserving ⅓ cup juice. Pat 1½ lb cubed boneless chicken 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 for 5–7 minutes; move it to a plate.
- 2
In the same pan, whisk ⅓ cup soy sauce, ¼ cup brown sugar, 2 tablespoons ketchup, 1 tablespoon rice vinegar, 2 minced garlic cloves, 1 teaspoon grated ginger, and the reserved pineapple juice. Simmer 2 minutes, scraping up the browned bits.
- 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; toss 3–4 minutes until the chicken reaches 165°F.
- 4
Scatter sliced green onions and sesame seeds over the top. Serve with rice while the glaze is still shiny.