Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups fresh pineapple chunks (canned in juice also works)
- 1/2 cup packed dark brown sugar
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Sriracha or chili garlic sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes (optional for extra heat)
- 2 green onions, sliced for garnish
- Sesame seeds for garnish
Instructions
- In a medium mixing bowl, whisk together the dark brown sugar, soy sauce, Sriracha, minced garlic, and grated ginger. Ensure the sugar is mostly dissolved. Pat your chicken pieces dry with a paper towel. This step is crucial because dry chicken sears better, resulting in a deeper flavor and better texture once the sauce is added.
- Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer. Let the chicken cook undisturbed for 3-4 minutes to develop a golden-brown crust. Flip the pieces and cook for another 3 minutes. You do not need to cook the chicken all the way through at this stage, as it will finish simmering in the sauce.
- Pour the prepared sauce over the chicken and add the pineapple chunks to the skillet. Stir well to coat everything evenly. Turn the heat down to medium and let the mixture simmer for 8-10 minutes. The sauce will begin to bubble and thicken into a sticky glaze. Once the chicken is cooked through and the sauce coats the back of a spoon, remove from heat. Garnish with sliced green onions and sesame seeds before serving over white rice or quinoa.
- Cook Time: 40 minutes