Sweet Pineapple Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1/2 tsp salt
02 -
1/4 tsp ground pepper
03 -
1 tbsp sesame oil
04 -
4 skinless, boneless chicken thighs
→ Vegetables and Aromatics
05 -
1 red bell pepper, chopped
06 -
3 minced garlic cloves
07 -
1 tsp minced fresh ginger
08 -
20 oz canned pineapple (natural juice, drained)
→ Sauce
09 -
2 tbsp soy sauce
10 -
1/2 cup reserved pineapple juice
11 -
1/3 cup hoisin sauce
12 -
2 tbsp honey
13 -
1/3 cup broth made from chicken
14 -
1 tbsp cornstarch
15 -
1/4 cup water
→ Garnish
16 -
1 tbsp sesame seeds
17 -
1 tbsp thinly sliced green onions
# Instructions:
01 -
Sprinkle salt and pepper on the chicken thighs to flavor them.
02 -
Pour sesame oil into a large skillet or wok and heat it up. Stir fry the chicken in the hot oil until all sides are golden brown.
03 -
Toss the garlic and ginger into the skillet and cook until they smell amazing. Add in the bell pepper and cook for a couple of minutes longer.
04 -
Pour in the pineapple juice, hoisin sauce, soy sauce, honey, chicken broth, and pineapple chunks. Stir everything together well.
05 -
Mix cornstarch and water in a bowl, then pour the mixture into the skillet. Stir to smooth out the sauce.
06 -
Pop a lid on the skillet and let it cook for around 5-7 minutes, giving the chicken time to finish cooking and the sauce to thicken.
07 -
Take the dish off the heat. Sprinkle green onions and sesame seeds on top before serving over rice.
# Notes:
01 -
Put leftovers in a sealed container and refrigerate for 3-4 days after they've cooled down.
02 -
Warm leftovers in the oven at 350°F until hot, or pop them quickly in the microwave.
03 -
Freeze cooled leftovers in a freezer-friendly airtight container for 2-3 months.