Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, sliced
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 3 tbsp brown sugar
- 2 tbsp pineapple juice
- 1 tbsp rice vinegar
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Cooked jasmine rice, for serving
- Sesame seeds and sliced green onions, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high. Add chicken and cook until golden (5–6 min). Remove and set aside.
- In same skillet, sauté garlic and ginger 30 seconds until fragrant.
- Stir in soy sauce, brown sugar, pineapple juice, and rice vinegar. Bring to a simmer.
- Add pineapple chunks and bell peppers. Cook 4–5 min until peppers soften slightly.
- Return chicken to pan; toss to coat in glaze and heat through (2 min).
- Serve over jasmine rice. Garnish with sesame seeds and green onions.
Notes
- For extra thickness, mix 1 tsp cornstarch with 1 tbsp water; stir in during the last minute of simmering.
- Boneless, skinless chicken breasts can substitute, but thighs stay juicier.
- Optional: Add a pinch of red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: None specified
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
