When you find out how easy (and quick!) this dish is to make, I'm pretty darn sure you'll never order out again......or, at least, not as often!
- 20 ounce can pineapple chunks in 100% pineapple juice
- ½ tablespoon corn starch
- ¼ cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 1/2 teaspoon fresh minced ginger
- 1 ½ lbs. boneless, skinless chicken breasts cut into ¾-inch cubes
- 2 teaspoons kosher salt
- 2 tablespoons corn starch
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 medium onion, chopped into ¾-inch pieces
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 4 cups cooked sticky rice
- Garnishes: lime, fresh cilantro, chopped green onion
Pour out the pineapple juice from the can into a small sauce pan. Keep the pineapple to use at towards the end.
Whisk in corn starch until the corn starch is fully dissolved.
Then whisk in the brown sugar, cider vinegar, soy sauce, ketchup, and ginger.
Put the pan on the stove, and heat the sauce over medium high heat. When the sauce begins to simmer, reduce the heat to medium low and continue to cook the sauce for 3-5 minutes until it thickens. Set the sauce aside.
Massage the chicken with the salt.
Then transfer the chicken to a large ziplock bag. Add the cornstarch. Seal the bag and shake until the chicken is fully coated.
Heat a wok or large frying pan on high heat.
Add the oil, and once the oil is hot, but not smoking, add the chicken.
Cook the chicken for 5-6 minutes until completely cooked through. You can cut open a piece to be sure. Lightly season with salt and pepper, then, using a slotted spoon, remove chicken and set aside on plate.
Add the onions and bell peppers to the hot wok.
Lightly season with salt and pepper.
Cook the vegetables for 3-4 minutes, stirring occasionally.
Add the pineapple chunks, chicken, and sauce back into the pan or wok. Cook for about 3 minutes.
Serve with cooked rice, fresh cilantro and green onions.