Ingredients

The following ingredients have 4 Servings
  • 1/4 cup fresh pineapple juice
  • 2 cloves garlic minced
  • 2 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cornstarch
  • 1 1/4 lbs. boneless skinless chicken breasts or chicken thighs cut into bite size pieces
  • 1/3 cup cornstarch
  • 2-3 tablespoons vegetable or canola oil
  • 1 medium onion large dice
  • 1 green pepper seeded large dice
  • 1 red pepper seeded large dice
  • 1 1/2 cups fresh pineapple chunks 
  • 2 pinches crushed red pepper
  • Salt to taste
  • Optional: Cooked Rice or Chinese noodles

Instruction

  • In a small saucepan, combine pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch. On low heat, simmer until thickened; whisking frequently. Cover and remove from heat.
  • In a large Ziploc bag, combine chicken and 1/3 cup corn starch. Shake until coated. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken, shaking any access cornstarch off the chicken. Cook until nicely browned on all sides and cooked through, about 4-5 minutes. Reduce heat if needed, so the chicken does not over-brown or stick to the pan. Remove the chicken to a plate.
  • Add 1 tablespoon of oil to the skillet over medium-high heat. Add onion and cook for 1-2 minutes. Add the peppers to the skillet and cook for additional 2-3 minutes, stirring frequently. Reduce heat to low; add the chicken back to the pan with the peppers and onions and cook for 1 minute. Add sauce to skillet, pineapple chunks, crushed red pepper, and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.