Ingredients
Main Ingredients
- 1 tbsp. vegetable oil
- ½ large yellow onion, diced
- 3-4 chicken breasts, diced into chunks
- 3 tbsp. rice vinegar
- 3 tbsp. soy sauce
- 2 tbsp. Frank’s RedHot sauce
- ¼ cup brown sugar
- 2 tbsp. garlic, minced
- ½ cup canned diced pineapple, drained
Toppings
- Scallions, sliced
- Sesame seeds
Instructions
- Warm Oil and Cook Onion: Warm the vegetable oil in a large skillet over medium heat. Add the diced yellow onion and cook for 2 to 3 minutes, until it starts to soften and become translucent.
- Cook Chicken: Add the diced chicken breasts to the skillet. Cook for about 5 to 6 minutes until the chicken is mostly cooked through and lightly browned on the outside.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, enhancing the aroma of the dish.
- Add Sauces and Sugar: Pour in the rice vinegar, soy sauce, Frank’s RedHot sauce, and sprinkle the brown sugar over the chicken. Stir well to evenly coat the chicken pieces with the flavorful sauce.
- Simmer with Pineapple: Add the drained diced pineapple to the skillet. Reduce the heat to low and let the mixture simmer for 5 to 7 minutes, allowing the sauce to thicken and the chicken to finish cooking through.
- Garnish and Serve: Once the sauce has thickened and chicken is fully cooked, sprinkle the dish with sliced scallions and sesame seeds just before serving for a fresh, crunchy finish.
Notes
- For a spicier dish, add more Frank’s RedHot sauce according to taste.
- You can substitute chicken breasts with boneless chicken thighs for a juicier texture.
- Serve over steamed rice or noodles to soak up the delicious sauce.
- Make sure to drain the pineapple well to avoid making the sauce too watery.
- Use low-sodium soy sauce if you want to reduce the sodium content.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
