Cooking Instructions

• In a mixing bowl, add pineapple juice from the can (about 1 cup), ⅓ cup chicken broth, ¼ cup soy sauce, 2 tablespoon brown sugar, 1 clove minced garlic, and 1 teaspoon grated ginger. If you like your food a bit spicy, you can add ¼ teaspoon red pepper flakes. Mix it together and set aside.
• Preheat a large skillet over medium heat and add 2 teaspoons olive oil.
• Add 1 pound chicken breasts cut into 1-inch pieces and season them with salt and pepper. Sear it for about 8 minutes, stirring occasionally, until the chicken is almost cooked through.
• Add diced red bell pepper and cook for 2-3 minutes until it’s softened.
• Add pineapple chunks and cook for another 3-4 minutes.
• Add the sauce mixture to the pan, stir everything and let it simmer for about 5 minutes.
• Mix 1 tablespoon cornstarch with 2 tablespoon water. Add the slurry gradually to the pan, until the sauce thickens to the desired consistency. Cook for a couple of more minutes.
• Sprinkle with sesame seeds and chopped green onion before serving.