2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

¼ cup cornstarch

½ tsp salt

¼ tsp black pepper

1 tbsp vegetable oil

1 cup packed light brown sugar

½ cup low-sodium soy sauce

¼ cup rice vinegar

2 tbsp ketchup

1 tbsp cornstarch

½ cup pineapple juice (reserved from canned pineapple)

1 tsp ground ginger

½ tsp garlic powder

¼ tsp red pepper flakes (optional)

1 (20 oz) can pineapple chunks, drained

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 onion, cut into 1-inch pieces

Cooked white or brown rice, for serving

Chopped green onions and sesame seeds, for garnish (optional)

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In a large bowl, toss the chicken cubes with cornstarch, salt, and pepper until evenly coated.
Heat vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken in batches for 5–7 minutes until golden brown. Remove and set aside.
In the same skillet, add red bell pepper, green bell pepper, and onion. Sauté for 3 minutes until slightly tender but still crisp. Remove and set aside.
In a medium bowl, whisk together brown sugar, soy sauce, rice vinegar, ketchup, cornstarch, pineapple juice, ginger, garlic powder, and red pepper flakes (if using).
Pour the sauce mixture into the skillet and cook over medium heat, stirring constantly, until thickened and glossy, about 2–3 minutes.
Add chicken, vegetables, and pineapple chunks to the skillet. Stir to coat everything evenly and simmer for 3–4 minutes to combine flavors.
Taste and adjust seasoning with salt, pepper, or more soy sauce as needed.
Serve hot over rice, garnished with chopped green onions and sesame seeds if desired.

Use chicken thighs for extra juicy texture.

To make it spicier, add more red pepper flakes or a drizzle of sriracha.

Substitute tofu or shrimp for a different protein option.

Use fresh pineapple instead of canned if available.

Great for meal prep—store and reheat easily without losing flavor.