Ingredients

Scale

1 ½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
1 tablespoon olive oil
Salt and pepper, to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup pineapple chunks (fresh or canned, drained)

For the Sauce:

1/2 cup pineapple juice
1/3 cup soy sauce
1/4 cup brown sugar
2 tablespoons ketchup
1 tablespoon rice vinegar or apple cider vinegar
2 cloves garlic, minced
1 tablespoon cornstarch + 2 tablespoons water (slurry)

Instructions

Cook Chicken:
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt and pepper, then sauté until browned and cooked through, about 6–8 minutes. Remove and set aside.

Sauté Veggies:
In the same skillet, add bell peppers and cook for 3–4 minutes until slightly tender.
Stir in pineapple chunks and cook for another 2 minutes.

Make the Sauce:
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, vinegar, and garlic. Pour sauce into the skillet and bring to a simmer.

Thicken the Sauce:
Stir in cornstarch slurry and simmer for 2–3 minutes, until the sauce thickens.

Combine:
Return chicken to the skillet and toss to coat everything in the sticky, sweet-savory sauce.

Serve:
Serve over steamed rice and garnish with chopped green onions or sesame seeds for a tropical, comforting meal