Tangy Pineapple Chicken and Rice Sensation

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil or avocado oil
• 1/3 cup low-sodium soy sauce or tamari
• 1/4 cup packed brown sugar
• 3 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 3 green onions, thinly sliced
• 4 cups cooked white or jasmine rice, for serving

Instructions

1. 1

   Pat the chicken cubes dry with paper towels and season generously with salt and pepper. In a medium bowl, whisk together the reserved pineapple juice from the can, soy sauce, brown sugar, and rice vinegar. Set aside.

2. 2

   Heat the olive oil in a large skillet or wok over medium-high heat. Once shimmering, add the seasoned chicken in a single layer, working in batches if necessary to avoid crowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

3. 3

   Reduce the heat to medium. Add the minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant. Add the pineapple chunks and cook for 1-2 minutes, until they begin to caramelize slightly.

4. 4

   Pour the prepared sauce mixture into the skillet and bring to a gentle simmer. In a small bowl, whisk the cornstarch and cold water together to create a smooth slurry. Slowly pour the slurry into the simmering sauce while whisking constantly. Continue to cook and stir for 1-2 minutes until the sauce thickens into a glossy glaze.

5. 5

   Return the seared chicken to the skillet. Stir everything together to coat the chicken and pineapple completely in the sauce. Let it simmer for one more minute for the flavors to meld.

6. 6

   Serve immediately over a bed of fluffy rice, garnished with thinly sliced green onions.