Recipe:

1 lb boneless skinless chicken breast, cut into 1-inch cubes

1 tbsp oil

2 cups pineapple, diced

1 red bell pepper, diced

1/2 red onion, diced

2 garlic cloves, minced

1 tsp grated ginger

1 green onion, diced

1 tsp sesame seeds

Salt and pepper to taste

Sauce:

1 cup pineapple juice

1/2 cup chicken broth

1/4 cup soy sauce

1 tbsp brown sugar

1 tbsp cornstarch

Direction:

In a medium bowl, whisk together the pineapple juice, chicken broth, soy sauce, brown sugar, and cornstarch. Set it aside.

In a large skillet, heat the oil over medium-high heat. Add the chicken to the pan and season with salt and pepper to taste. Cook the chicken, stirring occasionally, until it begins to brown, about 6 to 8 minutes. Add the pineapple, red bell pepper, and red onion. Continue to cook, stirring occasionally, until the pineapple and peppers begin to soften, about 2 to 3 minutes. Stir in the garlic and ginger and cook until they become fragrant, about 30 seconds to 1 minute. Pour the sauce into the skillet and cook, stirring, until the sauce thickens, about 2 to 3 minutes.

Serve immediately topped with the green onions and sesame seeds or store in the refrigerator for up to 3 days.