Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15 ml) soy sauce (low sodium recommended)
  • 1 tbsp (15 ml) rice vinegar
  • 1 tsp (5 ml) cornstarch
  • 1 tbsp (15 ml) vegetable oil (or peanut oil)
  • 1 red bell pepper, cored, seeded, and sliced
  • 1 green bell pepper, cored, seeded, and sliced
  • 1 small red onion, thinly sliced
  • 1 cup (120g) broccoli florets
  • 1 cup (120g) sugar snap peas, trimmed
  • 1 cup (240 ml) pineapple juice
  • 1/4 cup (60 ml) soy sauce (low sodium recommended)
  • 1/4 cup (60 ml) rice vinegar
  • 2 tbsp (30 ml) brown sugar, packed
  • 2 tbsp (30 ml) ketchup
  • 1 tbsp (15 ml) cornstarch
  • 1 tbsp (15 ml) sesame oil
  • 1 clove garlic, minced
  • 1/2 tsp (2.5 ml) ginger, grated or minced
  • 1.5 cups (about 300g) fresh pineapple chunks
  • 2 tbsp sesame seeds (for garnish)
  • Cooked rice, for serving

Instructions:

  1. Combine chicken with soy sauce, rice vinegar, and cornstarch. Let it sit for at least 15 minutes.
  2. Whisk together pineapple juice, soy sauce, rice vinegar, brown sugar, ketchup, cornstarch, sesame oil, garlic, and ginger in a small bowl. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through. Remove the chicken and set aside.
  4. Add the bell peppers, red onion, broccoli, and sugar snap peas to the skillet. Stir-fry until crisp-tender.
  5. Add the pineapple chunks and the prepared sauce to the skillet. Cook, stirring constantly, until the sauce thickens.
  6. Return the cooked chicken to the skillet. Stir to coat everything in the sauce. Cook for a minute or two to heat through.
  7. Sprinkle with sesame seeds and serve hot over cooked rice. Enjoy this delicious pineapple chicken recipe!