Ingredients
2tspvegetable oil
1lbchicken thighs,boneless skinless, cut into 1-inch pieces
1red bell pepper,seeded, cored, and cut into 1-inch pieces
1cuppineapple chunks,fresh or canned
1tspgarlic,minced
1tspginger,minced
¾cuppineapple juice
¼cupsoy sauce,low sodium
⅓cupchicken broth,low sodium
⅓cuphoisin sauce
¼cupbrown sugar
2tspcorn starch
2tspsesame seeds
1tbspgreen onions,sliced
salt and pepper,to taste
Preparation
Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
Cook the chicken for 6 to 8 minutes, stirring occasionally until the chicken is cooked through.
Add the red bell pepper and pineapple to the pan and cook for 4 to 5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
Add the sauce mixture to the pan and bring to a simmer.
Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
Sprinkle with sesame seeds and green onions, then serve.
