Ingredients
1 small pineapple
1/3 c. low-sodium soy sauce
3 tbsp. packed brown sugar
1 tbsp. pineapple juice
3 cloves garlic, minced
2 tsp. minced fresh ginger
1 tsp. sesame oil
1 tbsp. vegetable oil
3/4 lb. boneless skinless chicken breast, chopped
2 tsp. cornstarch
2 tsp. water
2 c. cooked rice, for serving
Sesame seeds, for garnish (optional)
Thinly sliced green onions, for garnish (optional)
Preparation
Step 1Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce. Chop pineapple into smaller pieces to garnish (or snack on) later.Step 2Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil. Step 3Season chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer. Step 4Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more. Step 5Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using.
Have you made this yet? Let us know how it went in the comments below! Editor’s Note: This recipe was updated slightly on October 30, 2020.
