Ingredients

The following ingredients have 4 Servings
  • 3 Tbs Olive Oil
  • 2 lbs Chicken Thighs
  • 1/4 tsp sesame oil
  • 3 Tbs minced garlic
  • salt and pepper
  • 2 cups sweet mini peppers (chopped)
  • 1/2 cup chopped white onion
  • 16 ounces Frozen Dole Pineapple Chunks
  • 2 Tbs Sriracha
  • 1 cup brown sugar (packed)
  • 1 Tbs Apple Cider Vinegar
  • 1 Tbs Rice Vinegar
  • 1 Tbs corn starch
  • Green onion
  • Red Pepper Flakes

Instruction

  • Cut chicken into even sized pieces.
  • Chop up onion and peppers into nickle sized pieces
  • Heat 3 Tbs olive oil in a wok over medium-high heat
  • Add minced garlic, chicken, sesame oil, salt and pepper, and cook until just browned about 1-2 minutes
  • Remove from wok, leave some of the juices/oil behind.
  • Add onions and peppers to pan and saute for 30 seconds, add in Dole Pineapple Chunks,
  • Add sriracha, brown sugar, apple cider vinegar, and rice vinegar.
  • Bring to a low boil, add chicken back in, and corn starch, stir well and immediately so corn starch doesn't form lumps. it will help the sauce thicken.
  • Let simmer for 6-8 minutes until chicken is cooked through, and sauce is thickened.
  • Remove and serve over rice! Garnish with green onion and red pepper flakes if desired