Ingredients:

  • 1 lb chicken breast, cut into 1-inch cubes
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 1/2 cup pineapple juice
  • 1/4 cup rice vinegar
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp ketchup
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 large red bell pepper, chopped into chunks
  • 1 large green bell pepper, chopped into chunks
  • 1/2 cup white onion, diced
  • 1 cup fresh pineapple chunks
  • 2 cloves garlic, minced
  • 3 cups cooked jasmine rice

Instructions:

  1. Whisk together the pineapple juice, rice vinegar, soy sauce, brown sugar, and ketchup in a small bowl. Set this aside.
  2. Mix 1 tsp cornstarch and 1 tbsp water in a small ramekin to create a smooth slurry. Note: This is what gives the sauce its glossy finish.
  3. Toss the cubed chicken breast with 3 tbsp cornstarch, salt, and pepper. Ensure every piece is evenly coated.
  4. Heat 2 tbsp neutral oil in a skillet over medium high heat. Add chicken in a single layer.
  5. Cook for 3-5 minutes without stirring until a mahogany colored crust forms, then flip and cook until opaque throughout. Remove chicken and set aside.
  6. In the same pan, sauté the onions, red bell pepper, green bell pepper, and garlic for 3-4 minutes until tender crisp.
  7. Pour in the prepared sauce and pineapple chunks. Bring to a simmer.
  8. Whisk in the cornstarch slurry. Note: Stir constantly to avoid lumps.
  9. Once the sauce becomes thick and glossy, fold the cooked chicken back in.
  10. Toss for 60 seconds until the chicken is fully glazed and the sauce clings to every piece.
  11. Spoon the mixture over 3 cups of cooked jasmine rice.