Description
A savory and sweet blend of tender chicken thighs and pineapple, perfect for family gatherings or weeknight dinners.
Ingredients
- 1.25 lb boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1.5 cup pineapple chunks, well drained
- 0.5 cup low-sodium soy sauce
- 0.5 cup pineapple juice
- 0.33 cup light brown sugar, packed
- 2 tbsp rice vinegar
- 2 tsp minced garlic
- 1.5 tsp fresh ginger, grated
- 1 tsp toasted sesame oil
- 1.5 tbsp neutral oil (vegetable or canola)
- 1.5 tbsp cornstarch
- 2.5 tbsp cold water (for slurry)
- 0.25 cup water (to loosen the sauce)
- 0.25 cup scallions, thinly sliced
- 2 tsp sesame seeds
- 0.25 tsp crushed red pepper flakes (optional)
- 0.25 tsp black pepper
Instructions
- In a bowl, mix the soy sauce, pineapple juice, light brown sugar, rice vinegar, minced garlic, grated ginger, toasted sesame oil, and black pepper. Set aside.
- Heat neutral oil in a skillet over medium-high heat. Add chicken pieces, cooking until they turn golden brown and are cooked through, about 5-7 minutes.
- Pour the prepared sauce over the chicken in the skillet.
- Stir in the well-drained pineapple chunks and allow the mixture to cook for another 3-5 minutes, letting the flavors meld together.
- In a small bowl, create a cornstarch slurry by mixing the cornstarch with cold water. Gradually stir this mixture into the skillet to thicken the sauce.
- Add additional water if needed to achieve the desired sauce consistency.
- Garnish with sliced scallions and sesame seeds. Optional: sprinkle with crushed red pepper flakes for a hint of spice.
Notes
Consider marinating the chicken in part of the sauce for extra flavor. Serve over rice or noodles for a complete meal.
