Chicken, Pineapple, And Mixed Vegetables Recipe

In a medium bowl, combine the 1/4 cup pineapple juice, 1/4 cup rice wine vinegar, 1/3 cup soy sauce, 1.5 tsp sesame oil, and 1 tbsp sugar or honey. Whisk until sugar dissolves.

In a small cup, mix 1.5 tsp cornstarch with 1 tbsp water to make a smooth slurry; set aside.

Reserve 2 tablespoons of the prepared sauce in a separate small bowl (this can be used to baste or for extra flavor at the end).

Pat the chicken pieces dry with paper towels. Season with 1/2 tsp kosher salt and 1/4 tsp ground pepper; toss to coat evenly.

Heat a large skillet or wok over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. When oil is hot and shimmering (but not smoking), add the chicken in a single layer, leaving space so pieces sear rather than steam.

Cook the chicken, without moving too much, 3–4 minutes until the underside is golden. Stir and continue cooking another 2–3 minutes until cooked through (internal temperature 165°F / 74°C) and just barely opaque. Transfer chicken to a plate and set aside.

In the same skillet, add an extra 1 tsp oil if needed. Add the minced garlic (2 cloves) and grated ginger (1 tsp) and sauté 20–30 seconds until fragrant.

Add the carrots and broccoli first (they take longer) and stir-fry 2 minutes.

Add the red bell pepper and snap peas (or green beans) and continue stir-frying another 2 minutes, tossing frequently so vegetables remain crisp-tender.

Stir in the drained pineapple chunks and cook 1 minute to warm through and slightly caramelize the edges.

Return the cooked chicken to the skillet with the vegetables. Give the reserved sauce a quick stir and pour the remaining main sauce over the chicken and vegetables.

Bring the mixture to a simmer. Stir the cornstarch slurry briefly (it may settle) and pour it into the skillet while stirring to thicken the sauce. Cook 1–2 minutes until sauce is glossy and coats the chicken and vegetables.

Taste and adjust seasoning: add up to 1/2 tsp more sugar if too tart, or a pinch of salt if needed. If the sauce is too thick, thin with 1–2 tbsp water or extra pineapple juice.

Turn off the heat. Drizzle the reserved 2 tbsp of sauce (if using) and 1/2 tsp sesame oil for extra aroma. Toss gently to combine.

Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately over steamed rice or noodles.