Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Pineapple chunks: 1 (20 ounce) can, drained
- Brown sugar: 1/2 cup, packed
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Cornstarch: 1 tablespoon
Instructions
- Step 1: Cut the chicken breasts into 1-inch cubes. In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, minced garlic, and grated ginger.
- Step 2: Add the chicken to the bowl with the sauce mixture, tossing to coat well. Marinate for at least 30 minutes, or up to several hours in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and sauce to the skillet and cook, stirring occasionally, until the chicken is cooked through and the sauce begins to thicken.
- Step 4: Add the drained pineapple chunks to the skillet and cook for another 3-5 minutes, stirring occasionally, until heated through.
- Step 5: In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water. Pour the cornstarch slurry into the skillet and stir to combine. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency. Serve immediately over rice.
Notes
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American