1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup pineapple juice
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional, for a little heat)
1 bell pepper, cut into 1-inch pieces
1 cup pineapple chunks
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon cornstarch, mixed with 2 tablespoons water
Cooked rice, for serving
Instructions
In a medium bowl, whisk together the pineapple juice, rice vinegar, soy sauce, brown sugar, 1 tablespoon of cornstarch, sesame oil, ground ginger, and red pepper flakes (if using). Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is lightly browned, about 5-7 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, add the bell pepper and pineapple chunks. Sauté for 2-3 minutes, or until the vegetables are slightly softened.
Add the garlic to the skillet and cook for 1 minute, or until fragrant. Give the sauce mixture a quick whisk to recombine, then pour it into the skillet. Bring the sauce to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
Add the cornstarch mixture to the skillet and stir constantly until the sauce has thickened, about 1-2 minutes.
Return the cooked chicken to the skillet and toss to coat with the sauce. Serve immediately over steamed rice.
