PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/pineapple-chicken/
Ingredients
Pineapple Sauce
1 cup pineapple juice*
⅔ cup brown sugar
¼ cup apple cider vinegar (or sub white vinegar)
3 tablespoons hoisin sauce
2 tablespoons corn starch
2 teaspoons minced garlic (about 2 cloves)
1 teaspoon minced ginger
½ teaspoon salt
⅛ teaspoon crushed red pepper flakes
Pineapple Chicken
¼ cup corn starch
½ teaspoon salt
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breasts (2-3 breasts) cut into ½-¾” pieces
2 tablespoons oil (divided)
1 red bell pepper (cut into ½” pieces)
1½ cups pineapple chunks
Instructions
Pineapple Sauce
Whisk together pineapple sauce ingredients (juice, brown sugar, vinegar, hoisin sauce, corn starch, garlic, ginger, salt and crushed red pepper flakes). Set aside.
Pineapple Chicken
Combine corn starch, salt and pepper in a baking dish or large zip-top bag. Add chicken pieces and toss to coat well.
Heat a large skillet over medium-high heat and add 1 tablespoon oil.
Cook pepper for 2-3 minutes, just until crisp-tender. Remove from pan with a slotted spoon.
Add remaining 1 tablespoon oil and chicken pieces. Cook chicken on each side for 2-3 minutes, until light golden brown.
Add sauce, peppers and pineapple to the skillet and cook just until sauce is thickened and chicken is cooked through (chicken will reach an internal temperature of 165 degrees F).
Serve over rice or as desired.
