# Components:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
02 - Salt, to taste
03 - Black pepper, to taste
04 - 1 tsp garlic powder
05 - 2 tbsp olive oil
→ Sauce & Glaze
06 - 1 can (20 oz) pineapple chunks with juice, do not drain
07 - ½ cup brown sugar (light or dark)
08 - ⅓ cup low-sodium soy sauce
09 - 2 tbsp rice vinegar or apple cider vinegar
10 - 1 tsp ground ginger or 1 tbsp fresh grated ginger
11 - 1 tbsp cornstarch
→ Garnish & Optional
12 - Red pepper flakes, optional for heat
13 - Chopped green onions, optional for garnish
# Method:
01 - Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
02 - In a bowl, toss chicken pieces with salt, pepper, and garlic powder until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat and brown chicken pieces for approximately 4 minutes, turning occasionally.
04 - Whisk together brown sugar, soy sauce, pineapple juice from the can, rice vinegar, ginger, and cornstarch in a mixing bowl until smooth.
05 - Place browned chicken and pineapple chunks into the prepared baking dish and pour the glaze evenly over them; gently stir to coat.
06 - Cover the dish with foil and bake for 25 to 30 minutes.
07 - Remove foil and bake for an additional 5 to 10 minutes until the sauce thickens and becomes glossy.
08 - Allow the dish to rest for 5 minutes before garnishing with chopped green onions and optional red pepper flakes.
09 - Serve hot over steamed rice or noodles.
