Ingredients

The following ingredients have 4 Servings
  • ½ cup pineapple juice
  • ⅓ cup unsalted chicken broth (stock, or water)
  • ¼ cup honey (or brown sugar)
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons cornstarch
  • 1 ½ pounds boneless skinless chicken thighs ( or breast, 1" pieces)
  • 1 teaspoon sesame oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 cup red bell pepper (¾" dice)
  • 1 ½ cup diced pineapple (fresh or canned, ¾" pieces)
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • ½ cup sliced green onions (white and green parts, divided)
  • ½ teaspoon sesame seeds

Instruction

  • Make the Stir-fry Sauce - In a medium bowl, whisk together the pineapple juice, chicken broth, honey, hoisin sauce, soy sauce, rice vinegar, and cornstarch until no lumps remain. Set aside.
  • Season the Chicken - In a medium bowl, combine diced chicken, sesame oil, salt, and pepper.
  • Cook the Chicken - Heat a wok, nonstick pan, or stainless steel pan over medium-high heat. Add the vegetable oil. Once hot and shimmering, carefully add the chicken in a single layer. Sear without moving until browned, about 1 minute. Stir-fry until no longer pink, about 3 to 4 minutes.
  • Cook the Vegetables - Add the bell peppers, stir-fry until crisp-tender, 1 minute. Add the pineapple, stir-fry until fragrant, 30 seconds. Add the garlic and ginger, and cook until aromatic, 30 seconds.
  • Thicken the Sauce - Add the stir-fry sauce and bring it to a boil. Stir and cook until the sauce thickens, about 1 minute. Turn off the heat and stir in ¼ cup of green onions.
  • Plate & Serve - Garnish with the remaining green onions and sesame seeds. Serve with steamed rice, desired side dishes, or in a pineapple boat.