Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 0.5 cup cornstarch
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp vegetable oil
  • 0.5 cup unsweetened pineapple juice
  • 0.25 cup rice vinegar
  • 0.33 cup granulated sugar
  • 3 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tsp garlic, minced
  • 1 cup pineapple chunks
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 0.5 large white onion, cut into wedges

Instructions:

  1. Pat the chicken cubes dry with a paper towel.
  2. Toss the chicken in a bowl with the 0.5 cup cornstarch, salt, and pepper until every piece is fully coated and white.
  3. Whisk the pineapple juice, rice vinegar, sugar, ketchup, soy sauce, and minced garlic in a separate bowl until smooth.
  4. Heat the 3 tbsp vegetable oil in your skillet over medium high heat until it shimmers and wisps of smoke appear.
  5. Add the chicken in a single layer, working in batches if needed.
  6. Sear the chicken for about 3-4 minutes per side until the coating is golden and feels firm.
  7. Remove the chicken to a plate and add the onion wedges and bell peppers to the same pan.
  8. Sauté the vegetables for 2-3 minutes until the edges are charred but the centers remain crisp.
  9. Add the pineapple chunks and the prepared sauce mixture to the pan with the vegetables.
  10. Simmer the sauce for 2 minutes until it bubbles and thickens into a velvety glaze.
  11. Return the chicken to the pan and toss quickly for 30 seconds until every piece is shimmering and coated.