Pineapple Chicken

Ingredients

▢ 2 teaspoons vegetable oil

▢ 1 pound boneless skinless chicken thighs cut into 1 inch pieces

▢ 1 red bell pepper seeded. cored and 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 corn starch

▢ 2 teaspoons sesame seeds

▢ 1 tablespoon sliced green onions

▢ salt and pepper to taste

Directions

Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
Add the sauce mixture to the pan and bring to a simmer.
Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
Sprinkle with sesame seeds and green onions, then serve.

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