Ingredients:

  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breast, cut into 1-inch pieces
  • Salt and pepper, to taste
  • 1 red bell pepper, diced
  • 1 can (15 ounces) pineapple chunks, juice and fruit separated
  • Pineapple juice from can (about 1 cup)
  • ⅓ cup chicken broth
  • ¼ cup soy sauce
  • 2 tablespoons light brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Sesame seeds
  • Green onions, chopped

Instructions:

  1. In a mixing bowl, combine pineapple juice, chicken broth, soy sauce, brown sugar, garlic, ginger, and optional red pepper flakes. Whisk until the sugar dissolves and set aside.
  2. Heat olive oil in a large skillet or wok over medium heat. Add chicken pieces, season with salt and pepper, and cook for about 8 minutes until nearly cooked through and beginning to brown.
  3. Stir in the diced bell pepper and cook for 2-3 minutes until slightly softened but still crisp.
  4. Add the drained pineapple chunks, gently mixing them with the chicken and pepper. Cook for 3-4 minutes until heated through and lightly caramelized.
  5. Pour in the prepared sauce, stirring to coat. Let simmer for about 5 minutes to meld flavours and reduce the sauce slightly.
  6. Mix cornstarch with water to make a slurry. Drizzle into the sauce while stirring. Cook for 2-3 minutes until sauce is thickened and glossy.
  7. Remove from heat, sprinkle with sesame seeds and chopped green onions, and serve hot over rice or your choice of side dish.