Juicy chunks of chicken in a sweet and sour pineapple sauce with no deep frying involved.
Ingredients
1 (8-ounce) can pineapple chunks in 100% pineapple juice
1/4 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon packed light brown sugar
1 tablespoon tamari or soy sauce
3 tablespoons canola oil, divided
1/2 medium yellow onion, cut into 1-inch pieces
2 medium bell peppers, cut into 1-inch pieces
1 pound boneless and skinless chicken thighs or breasts, cut into 1-inch pieces
3 tablespoons cornstarch
1 1/2 teaspoons kosher salt, divided
2 cloves garlic, minced
2 teaspoons peeled and minced ginger
Steamed rice, for serving (optional)
Measuring cups and spoons
Knife
Cutting board
Large nonstick frying pan
Spatula
Plate
Mixing bowls
Whisk
Instructions
Drain the pineapple. Pour off 1/4 cup of the juice from the can of pineapple and place in a small bowl. Drain the remaining pineapple, discard (or drink!) the remaining juice, and set the chunks aside.
Make the sweet and sour sauce. Add the ketchup, vinegar, brown sugar, and tamari or soy sauce to the pineapple juice and whisk to combine.
Stir-fry the vegetables. Heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the onion and stir-fry for 1 minute. Add the bell peppers, season with 1/4 teaspoon of the salt, and stir-fry until charred in spots, 3 to 4 minutes. While the vegetables are cooking, coat the chicken.
Coat the chicken in cornstarch. Place the chicken in a medium bowl and season with the remaining 1 teaspoon salt. Sprinkle the cornstarch over the chicken and toss until evenly coated.
Stir-fry the ginger and garlic. Add the garlic and ginger to the vegetables and stir-fry until fragrant, about 30 seconds. Transfer to a plate.
Sear the chicken. Heat the remaining 2 tablespoons oil in the pan over medium-high heat until shimmering. Add the chicken and spread into an even layer. Cook undisturbed until browned on the bottom, 3 to 4 minutes. Flip and cook undisturbed until the chicken is browned on the second side and cooked through, 3 to 4 minutes more.
Simmer with the sauce. Return the vegetables to the pan and add the pineapple chunks. Pour the sauce into the pan.
Stir-fry until sauce thickens. Stir-fry until it thickens, is glossy, and coats the chicken and vegetables, 1 to 2 minutes. Serve over rice if desired.
