# Components:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
02 - Salt and pepper, to taste
03 - 1 tsp garlic powder
04 - 2 tbsp olive oil
→ Sauce & Glaze
05 - 1 can (20 oz) pineapple chunks with juice (undrained)
06 - ½ cup brown sugar (light or dark)
07 - ⅓ cup low-sodium soy sauce
08 - 2 tbsp rice vinegar or apple cider vinegar
09 - 1 tsp ground ginger or 1 tbsp fresh grated ginger
10 - 1 tbsp cornstarch
→ Garnish & Optional
11 - Red pepper flakes (optional)
12 - Chopped green onions (optional)
# Method:
01 - Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
02 - Toss chicken chunks with salt, pepper, and garlic powder in a bowl.
03 - Heat olive oil in a large skillet over medium-high heat and brown the chicken for about 4 minutes, turning occasionally.
04 - Whisk together brown sugar, soy sauce, pineapple juice from the can, vinegar, ginger, and cornstarch in a mixing bowl until smooth.
05 - Place browned chicken and pineapple chunks into the prepared dish, pour the glaze over, and stir gently to coat.
06 - Cover with foil and bake for 25 to 30 minutes.
07 - Remove foil and bake an additional 5 to 10 minutes until the sauce thickens and becomes glossy.
08 - Let rest for 5 minutes before garnishing with chopped green onions and optional red pepper flakes.
09 - Serve hot over steamed rice or noodles.
