Instructions
Step 1: In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove and set aside.
Step 2: In the same pan, add the chopped onion and bell peppers. Sauté for 3–4 minutes until slightly tender but still crisp.
Step 3: Add the pineapple chunks and return the cooked chicken to the pan.
Step 4: In a small bowl, whisk together rice vinegar, ketchup, brown sugar, and soy sauce. Pour over the chicken and vegetables.
Step 5: Bring the sauce to a simmer, then stir in the cornstarch slurry. Cook for 2–3 minutes until the sauce thickens and coats the ingredients evenly.
Step 6: Garnish with sliced green onions and serve hot over steamed rice or noodles.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through. This dish is not ideal for freezing due to the pineapple and vegetables’ texture.
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