Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cups pineapple juice, divided
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons. ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon granulated sugar
  • ½ tablespoon finely minced or grated fresh ginger
  • 1 tablespoon cornstarch
  • 1 cup chopped fresh pineapple
  • 1-pound boneless, skinless chicken breast, cubed
  • ¾ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ¼ cup cornstarch
  • ¼ cup oil
  • 2 cups cooked Jasmine rice, for serving
  • Chopped green onion, for garnish

Instruction

  • Place 1 cup pineapple juice, apple cider vinegar, ketchup, soy sauce, sugar and ginger in a small saucepan and bring to a simmer, whisking until sugar is dissolved.
  • Whisk together remaining ¼ cup pineapple juice and corn starch in a small bowl. Whisk into the sauce and simmer until thickened, about 3-4 minutes.
  • Taste and adjust seasoning, if necessary. Stir in pineapple. Set aside.
  • Season chicken breast cubes with salt and pepper. Place corn starch in a medium bowl, add chicken to the bowl and toss to coat.
  • Heat oil to medium-high heat in a deep skillet. Working in shifts, fry chicken in the hot oil for about 3-4 minutes, until golden brown, stirring occasionally to be sure chicken is evenly cooked.
  • Remove using a slotted spoon and place on a paper towel. Once all chicken is cooked, toss with the sweet and sour sauce until coated.
  • Serve pineapple chicken over rice with green onion.