Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 cup fresh pineapple chunks (canned, drained, or fresh)
- 1 red bell pepper, sliced
- 2 green onions, sliced
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- ¼ cup pineapple juice
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Sesame seeds and extra pineapple for garnish
Instructions
- Toss chicken pieces with cornstarch until evenly coated.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden and crisp, about 4–5 minutes.
- Add bell pepper, pineapple, ginger, and garlic. Stir-fry 2 minutes.
- In a small bowl, whisk pineapple juice, soy sauce, honey, rice vinegar, and sesame oil.
- Pour sauce into skillet. Simmer 3–4 minutes until thickened and glossy.
- Garnish with green onions and sesame seeds. Serve over rice.
Notes
- For extra crispiness, air-fry chicken first at 400°F for 10 minutes before adding sauce.
- Use canned pineapple in juice (not syrup) for convenience and to control sugar.
- Double the sauce if you love extra glaze — great for拌饭 (bap).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stir-fry
- Cuisine: American-Asian Fusion
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg
