Hawaiian Chicken Stir Fry

For the Stir Fry

For the Sauce

For Garnish

In a medium mixing bowl, combine the pineapple juice (reserved from the can of pineapple chunks), chicken broth, soy sauce, brown sugar, minced garlic, and grated ginger. If you enjoy a bit of heat, add the red pepper flakes. Whisk everything together until the sugar dissolves and set aside.

Heat a large skillet or wok over medium heat. Add the olive oil and swirl to coat the pan. Add the diced chicken pieces and season with salt and pepper to taste. Cook for approximately 8 minutes, stirring occasionally, until the chicken is nearly cooked through and beginning to brown.

Add the diced red bell pepper to the skillet with the chicken. Continue cooking for 2-3 minutes, stirring frequently, until the pepper begins to soften but still maintains some crispness.

Add the drained pineapple chunks to the skillet. Stir gently to combine with the chicken and bell pepper. Cook for an additional 3-4 minutes until the pineapple is heated through and begins to caramelize slightly.

Pour the prepared sauce mixture into the skillet. Stir to coat all ingredients evenly. Bring to a gentle simmer and let cook for about 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.

In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Drizzle the slurry into the simmering sauce while stirring constantly. Add just enough to reach your desired sauce consistency. Continue cooking for 2-3 more minutes until the sauce is glossy and thickened.

Remove from heat and sprinkle with sesame seeds and chopped green onions before serving. Serve hot over rice or your preferred side dish.