Scale

1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes

Salt and black pepper to taste

1/3 cup cornstarch

2 tablespoons vegetable oil

1 small onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup pineapple juice

1/4 cup low-sodium soy sauce

1/3 cup brown sugar

2 tablespoons rice vinegar

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1½ cups pineapple chunks (fresh or canned)

4 cups cooked jasmine or basmati rice

2 green onions, sliced

1 tablespoon sesame seeds (optional garnish)

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1. Pat the chicken pieces dry with paper towels and season with salt and black pepper.

2. Toss the chicken with cornstarch until evenly coated.

3. Heat vegetable oil in a large skillet or wok over medium-high heat.

4. Add chicken in a single layer and cook for 3–4 minutes per side until golden brown and cooked through to 165°F.

5. Remove chicken from the skillet and set aside.

6. In the same skillet, sauté onion and bell peppers for 5–7 minutes until tender-crisp.

7. Add minced garlic and ginger and cook for 30 seconds until fragrant.

8. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, and rice vinegar.

9. Pour the sauce into the skillet with the vegetables and bring to a gentle simmer.

10. Allow the sauce to simmer for 2–3 minutes until slightly thickened.

11. Return the cooked chicken and pineapple chunks to the skillet and toss to coat evenly in the sauce.

12. Cook for another 1–2 minutes until heated through.

13. Serve over warm cooked rice.

14. Garnish with sliced green onions and sesame seeds before serving.

Cook chicken in batches if necessary to avoid overcrowding and ensure proper browning.

Fresh pineapple provides brighter flavor, but canned pineapple with juice works perfectly and is convenient.

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering sauce.

Add vegetables like broccoli, snap peas, or carrots for extra nutrition.

Store leftovers in an airtight container in the refrigerator for up to 4 days.