Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks or canned pineapple in juice
- 1/4 cup brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Season the chicken breasts with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Sear the chicken until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, sauté minced garlic and grated ginger until fragrant. Add pineapple chunks with juice, soy sauce, rice vinegar, and brown sugar. Stir well and simmer to meld flavors.
- Return chicken to the skillet, cover, and cook on low heat for 10-15 minutes until thoroughly cooked and tender.
- If desired, dissolve cornstarch in water and stir into the sauce. Cook for an additional 2-3 minutes until sauce thickens.
- Garnish with chopped cilantro or green onions before serving over rice or with sides.
Notes
- For more flavor, marinate the chicken in soy, garlic, and ginger mix for 30 minutes before cooking.
- Use fresh pineapple for best taste, but canned pineapple works well as a substitute.
- Add red pepper flakes or hot sauce for a spicy variation.
- Adjust the sweetness by increasing or decreasing the brown sugar as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Tropical, Asian-inspired
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal Kcal
- Sugar: 20 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg