Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup fresh pineapple chunks or canned pineapple, drained
- 1/4 cup brown sugar
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by seasoning the chicken pieces with a pinch of salt and pepper. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté the minced garlic and grated ginger until fragrant, about 1 minute. Add the brown sugar, soy sauce, and pineapple chunks. Stir well and let simmer for a few minutes to develop a rich, caramelized glaze.
- Return the cooked chicken to the skillet with the pineapple sauce. Stir to coat evenly. For a thicker sauce, dissolve the cornstarch in a tablespoon of water and add to the skillet. Cook for an additional 2-3 minutes until the sauce thickens and the chicken is thoroughly cooked.
Notes
- Use fresh pineapple for the best flavor, but canned works well too.
- Adjust sweetness by varying the amount of brown sugar according to taste.
- For a healthier version, opt for chicken breasts and reduce sauce quantities.
- Add a dash of red pepper flakes or hot sauce for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 20 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg