Ingredients
Scale
- 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 cornstarch
- 2 teaspoons sesame seeds
- 1 tablespoon sliced green onions
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pan over medium-high heat.
- Season chicken thighs with salt and pepper, then cook in the pan for 6-8 minutes until golden brown.
- Add red bell pepper and pineapple chunks, cooking for an additional 4-5 minutes.
- Stir in minced garlic and ginger for about 30 seconds.
- Whisk together pineapple juice, soy sauce, chicken broth, hoisin sauce, and brown sugar.
- Pour the sauce into the pan and bring to a simmer.
- Mix cornstarch with water, stir into the pan, and cook until the sauce thickens.
- Garnish with sesame seeds and green onions before serving over rice.
Notes
For added texture, consider including cashews or different colored bell peppers.
Adjust the sweetness by varying the amount of brown sugar to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Calories: 320
- Sugar: 14
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 24
- Cholesterol: 80