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Collection: Main
Recipe By: Bart Burkhart
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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