- 1 lb boneless, skinless chicken breasts, patted dry and cut into bite-size chunks (about 2 large)
- 2 tbsp corn starch
- 1/2 tsp salt I use Himalayan salt
- 1/2 tsp ground black pepper
- 1 lb fresh pineapple, cut into bite-size chunks (about 1/2 a medium)
- 1 large onion cut into chunks
- 1 bell pepper use any color you want, cut into chunks
For the sauce
- 1/3 cup water
- 2 tbsp fresh ginger grated
- 2 tbsp tamari or coconut aminos
- 2 tbsp unseasoned rice vinegar
- 2 tbsp unpasteurized honey
- 1 tbsp toasted sesame oil or any other oil
- 1 tbsp tomato paste
- ½ tbsp sambal oelek
- Sliced green onions
- Black sesame seeds
- In a bowl, combine the corn starch, salt, and pepper. Add the pieces of chicken and toss to coat evenly on all sides;
- Heat a few tablespoons of your choice of cooking fat in a large wok or skillet set over high heat. When the pan is nice and hot, add the chicken and cook until nice and slightly golden on all sides, about 5 minutes.
- Meanwhile, make the sauce: combine all the ingredients together in a glass measuring cup and whisk until well combined. As soon as the chicken is cooked to your liking, add the onions and bell peppers, stir and cook for 3 to 5 minutes, until slightly softened.
- Add the pineapple, pour the sauce in, stir well and simmer for a minute or two, until the sauce is thickened and pineapple is warmed all the way through.
- Garnish with sliced green onions and black sesame seed and serve without delay with a side of cooked white rice, if desired.