Ingredients
Scale
- 2 teaspoons vegetable oil
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 3/4 cup pineapple juice
- 1/4 cup low sodium soy sauce
- 1/3 cup low sodium chicken broth
- 1/3 cup hoisin sauce
- 1/4 cup brown sugar
- 2 teaspoons cornstarch
- 2 teaspoons sesame seeds
- 1 tablespoon sliced green onions
- Salt and pepper, to taste
Instructions
- Heat oil in a large pan over medium-high heat. Season chicken with salt and pepper and add to the pan.
- Cook chicken for 6–8 minutes, stirring occasionally, until cooked through.
- Add bell pepper and pineapple and cook for 4–5 minutes until tender. Add garlic and ginger and cook 30 seconds more.
- In a bowl, whisk together pineapple juice, soy sauce, chicken broth, hoisin sauce, and brown sugar.
- Add sauce to the pan and bring to a simmer.
- Mix cornstarch with 1 tablespoon cold water until smooth, then add to the pan.
- Bring to a boil and cook for 1 minute until sauce thickens.
- Sprinkle with sesame seeds and green onions and serve.
Notes
- Leftovers keep well in an airtight container for up to 3 days.
- Use fresh or canned pineapple; reserve juice if using canned.
- Frozen pineapple is not recommended for this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-Fry
- Cuisine: Asian Fusion