- Soy sauce – ¼ cup [If possible, use the low-sodium soy sauce]
- White wine vinegar – 2 tbsp [You can substitute with regular vinegar if you don’t have it]
- Grated ginger – 1 tsp
- Garlic – 2 cloves, crushed
- Cornflour/cornstarch – 1 tbsp
- Sugar – 1 tsp
- Oil – 2 tbsp, preferably sesame oil
- Boneless & skinless chicken breast – 500 gms, cut in 1-inch pieces
- Garlic Chives – 6, cut in 1-inch pieces
- Red bell pepper – 1, cut into long strips
- Onion – 1, large, cut into strips
- Green chilli – 2, chopped
- Fresh pineapple – 1, medium
- Salt to taste
- Peel and core the pineapple. Then cut the pineapple flesh into ½ inch chunks. Retain any juice of the pineapple along with the pineapple chunks. Set aside.
- Combine soy sauce, vinegar, ginger, garlic, cornstarch/cornflour and sugar in a bowl and whisk well. This is the sauce for the stir fry chicken and pineapple.
- Heat oil in a large wok and stir-fry the chicken on medium-high heat until brown on both sides and cooked through. This will take 5 minutes for each side. Take the chicken out in a bowl and set aside.
- Add little more oil to the wok if it’s too dry. Tip in the onion & pepper strips, chopped green chilli and the pineapple chunks. Season with salt and stir fry them on high heat until somewhat soft but still retain some crunch, for about 2 to 3 minutes. [If you are not using low sodium soy sauce then add very little salt. You can check and adjust the seasoning if needed after adding the sauce in next step.]
- Pour in the prepared sauce and stir until thickened. Return the sautéed chicken the work and give few quick toss. Check and adjust seasoning if necessary.
- Once the sauce is thick enough and clinging to the chicken and veggies, you are done. Serve hot with rice topping with some freshly chopped cilantro.