Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp cornstarch
  • 1 tbsp light soy sauce
  • 1/2 tsp white pepper
  • 1/2 cup unsweetened pineapple juice
  • 3 tbsp rice vinegar
  • 3 tbsp tomato paste
  • 2 tbsp brown sugar, packed
  • 1 tbsp soy sauce
  • 1 tsp fresh ginger, grated
  • 2 cups pineapple chunks, drained
  • 1 red bell pepper, chopped into 1-inch squares
  • 1 green bell pepper, chopped into 1-inch squares
  • 1/2 white onion, cut into wedges
  • 2 cloves garlic, minced
  • 2 tbsp neutral oil
  • 3 cups cooked jasmine rice

Instructions:

  1. Place your 1.5 lbs chicken breast cubes in a bowl with 2 tbsp cornstarch, 1 tbsp light soy sauce, and 1/2 tsp white pepper. Note: This creates a protective coating that keeps the meat tender.
  2. In a small bowl, combine 1/2 cup pineapple juice, 3 tbsp rice vinegar, 3 tbsp tomato paste, 2 tbsp brown sugar, 1 tbsp soy sauce, and 1 tsp grated ginger. Whisk until the tomato paste is fully integrated.
  3. Heat 1 tbsp oil in a large pan over high heat. Add the chicken in a single layer and cook for 5-6 minutes until golden and opaque throughout. Remove chicken from the pan and set aside.
  4. Add the remaining 1 tbsp oil to the same pan. Toss in the red and green bell peppers and the onion wedges. Stir fry for 3 minutes until edges are slightly charred but crisp.
  5. Push the vegetables to the sides and add 2 cloves minced garlic to the center. Sauté for 30 seconds until the aroma fills the kitchen.
  6. Pour the sauce mixture into the pan. Let it bubble for 1-2 minutes until the liquid begins to thicken and glisten.
  7. Add the 2 cups pineapple chunks to the simmering sauce. Stir for 1 minute until the fruit is heated through.
  8. Return the cooked chicken to the pan. Toss everything together for 1 minute until every piece is velvety and coated.
  9. Serve immediately over 3 cups cooked jasmine rice. Note: The rice will soak up the excess glaze perfectly.