Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon sesame oil (for sautéing)
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Season the chicken breasts with salt and pepper. In a large skillet, heat sesame oil over medium heat. Sear the chicken until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
- In the same skillet, add garlic and ginger, cooking until fragrant. Stir in soy sauce, brown sugar, and apple cider vinegar. Bring to a simmer, then add pineapple chunks. Let the sauce cook for about 5 minutes.
- Return the chicken to the skillet, spooning the sauce over them. Cover and simmer on low heat for 15-20 minutes, until cooked through. For a thicker sauce, stir in a mixture of 1 tbsp cornstarch and water, cooking until the sauce thickens.
- Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or quinoa. Enjoy your tropical-inspired dinner!
Notes
- Use fresh pineapple for a brighter flavor, slicing and cooking it similarly to canned chunks.
- Ensure soy sauce is gluten-free if following a gluten-free diet.
- For extra crispy chicken, consider finishing in an air fryer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical / Asian-inspired
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg