1.25cuppineapple chunks, drainedreserve 1/2 cup juice
0.33cuplow-sodium soy sauce
0.5cupreserved pineapple juice
3tbspketchup
1.5tbsprice vinegar
2.5tbsplight brown sugar, packed
1tbspfresh garlic, minced
2tspfresh ginger, grated
0.5tspred pepper flakesoptional heat
1tsptoasted sesame oil
1.5tbspcornstarchfor slurry
2tbspwaterfor slurry
2tbspneutral oil (canola or vegetable)
1.5cupred bell pepper, thinly sliced
1cupyellow onion, thinly sliced
0.75tspkosher salt
0.5tspblack pepper
0.25cupsliced green onionsfor garnish
1tsptoasted sesame seedsfor garnish
Instructions
Preparation Steps
Whisk soy sauce, pineapple juice, ketchup, rice vinegar, brown sugar, garlic, ginger, red pepper flakes, and sesame oil.
Stir cornstarch with water to make a smooth slurry. Set aside.
Heat neutral oil in a large skillet over medium-high heat.
Season chicken with salt and black pepper. Sear until browned and cooked through, 5 to 7 minutes. Transfer to a plate.
Sauté onion and bell pepper in the same skillet until crisp-tender, about 3 to 4 minutes.
Return chicken to the pan. Add pineapple chunks and pour in the sauce. Bring to a simmer.
Drizzle in the cornstarch slurry while stirring. Cook until thick and glossy, 1 to 2 minutes.
Finish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
Try it spicy by swapping red pepper flakes for 1 to 2 tsp chili-garlic sauce. For crunch, toss in a handful of roasted cashews at the end. Leftovers keep well; cool, then refrigerate up to 4 days and reheat gently with a splash of water.This recipe is an original creation inspired by classic Pineapple Chicken Delight flavors. All ingredient ratios and instructions are independently developed.