Ingredients:

  • 680g boneless skinless chicken thighs, cut into 1-inch pieces
  • 15ml neutral oil (avocado or grapeseed)
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 120ml unsweetened pineapple juice
  • 80ml low-sodium soy sauce
  • 60ml water
  • 50g packed light brown sugar
  • 15ml rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 8g cornstarch mixed with 15ml cold water
  • 225g fresh pineapple chunks
  • 1 red bell pepper, chopped into 1-inch squares
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the chicken pieces dry with paper towels to ensure a proper sear. Season with sea salt and black pepper.
  2. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook undisturbed for 5-6 minutes until a deep golden crust forms.
  3. Flip the chicken and cook for another 2 minutes. Remove the chicken from the pan and set aside on a plate.
  4. In the same pan, combine the pineapple juice, soy sauce, 60ml water, brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat.
  5. Add the red bell pepper and pineapple chunks to the simmering sauce. Cook for 3 minutes until the pepper is slightly softened.
  6. Whisk the cornstarch slurry and pour it into the boiling sauce. Stir constantly until the glaze thickens and becomes translucent.
  7. Return the chicken to the pan, tossing to coat thoroughly in the glaze until the internal temperature reaches 165°F (74°C).
  8. Garnish with sliced green onions and toasted sesame seeds before serving.