Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup fresh pineapple chunks
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1/4 cup green onions, sliced
- Salt and pepper, to taste
- Optional: 1 teaspoon sesame seeds for garnish
Feel free to substitute chicken thighs with chicken breasts if you prefer a leaner cut, or swap out fresh pineapple for canned if that’s more convenient.
Instructions
- Begin by marinating the chicken. In a large bowl, combine the sweet chili sauce, soy sauce, garlic, and ginger. Add the chicken thighs, ensuring they are well-coated. Let them marinate in the fridge for at least 30 minutes to soak up all those wonderful flavors.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs. Cook for about 5-6 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the red bell pepper slices. Sauté for about 3 minutes until they are tender-crisp.
- Add the pineapple chunks to the skillet. Stir them around, allowing the sugars to caramelize slightly, which should take around 2 minutes.
- Return the chicken to the skillet, mixing it with the pineapple and bell peppers. Let everything simmer together for another 5 minutes, allowing the flavors to meld beautifully.
- Garnish with sliced green onions and sesame seeds before serving. Enjoy the burst of tropical flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International