Pineapple Chicken

• •
  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  0.3 tsp 1/4 teaspoon kosher salt (plus additional to taste)
• •
  0.3 tsp 1/4 teaspoon ground black pepper
• •
  16 oz Pineapple, Canned, In Juice, Drained
• •
  0.3 cup Soy Sauce, Low Sodium
• •
  1 tbsp Honey
• •
  1 tbsp Cornstarch
• •
  1 tbsp Garlic
• •
  1 tbsp Ginger, Fresh Root
• •
  0.3 tsp Red pepper flakes
• •
  1 tbsp Canola oil
• •
  2 Bell Pepper(238g)
• •
  8 oz Water Chestnuts, Canned, Drained
• •
  0.3 cup Green Onion (Scallion)
• •
  1.5 tsp Sesame seeds

Instructions

1. 1Pat the chicken dry with paper towels, then season generously with salt and pepper on all sides.
2. 2Drain the pineapple juice into a measuring cup (you should have about 2/3 cup), then whisk in the soy sauce, honey, cornstarch, minced garlic, minced ginger, and red pepper flakes until the cornstarch is fully dissolved. Set the sauce near the stove.
3. 3Heat half the canola oil in a large skillet or wok over medium-high heat until shimmering, about 1–2 minutes. Add the chicken and cook 4–6 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
4. 4Add the remaining canola oil to the skillet over medium-high heat. Add the bell pepper and drained pineapple chunks, cooking 4–5 minutes, stirring occasionally, until the peppers are crisp-tender with light blistering.
5. 5Return the chicken to the skillet, add the water chestnuts, then pour in the sauce. Stir constantly over medium-high heat for 1–2 minutes until the sauce thickens, coats everything evenly, and turns glossy and sticky.
6. 6Stir in the green onions and sesame seeds. Taste and adjust seasoning with additional salt or soy sauce as needed.
7. 7Divide the pineapple chicken evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Serve over rice with an additional sprinkle of green onions.