Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15 ml) vegetable oil
  • 1/4 tsp (1.5 ml) salt
  • 1/4 tsp (1.5 ml) black pepper
  • 1 cup (240 ml) pineapple chunks (fresh or canned, drained)
  • 1/2 cup (120 ml) pineapple juice (from canned pineapple or store-bought)
  • 1/4 cup (60 ml) soy sauce (low sodium recommended)
  • 2 tbsp (30 ml) brown sugar, packed
  • 2 tbsp (30 ml) ketchup
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (15 ml) cornstarch
  • 1 tsp (5 ml) minced fresh ginger
  • 1 clove garlic, minced
  • 2 tbsp chopped green onions (scallions)
  • Toasted sesame seeds (optional)

Instructions:

  1. Season chicken pieces with salt and pepper.
  2. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, cornstarch, ginger, and garlic until smooth.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Ensure internal temperature reaches 165°F (74°C).
  4. Add pineapple chunks to the skillet with the chicken.
  5. Pour the sauce over the chicken and pineapple. Bring to a simmer, stirring constantly, until the sauce thickens (about 2-3 minutes).
  6. Garnish with chopped green onions and sesame seeds (if using). Serve immediately.