# Components:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks
02 - Salt and black pepper, to taste
03 - 1 teaspoon garlic powder
04 - 2 tablespoons olive oil
→ Sauce & Glaze
05 - 1 can (20 ounces) pineapple chunks with juice, undrained
06 - 0.5 cup light or dark brown sugar
07 - 0.33 cup low-sodium soy sauce
08 - 2 tablespoons rice vinegar or apple cider vinegar
09 - 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
10 - 1 tablespoon cornstarch
→ Garnish & Optional
11 - Red pepper flakes, optional
12 - Chopped green onions, optional
# Method:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - In a bowl, toss chicken chunks with salt, pepper, and garlic powder until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Brown chicken pieces for approximately 4 minutes, turning occasionally.
04 - Whisk together brown sugar, soy sauce, pineapple juice, rice vinegar, ginger, and cornstarch in a mixing bowl until smooth.
05 - Place browned chicken and pineapple chunks in the baking dish. Pour the glaze evenly over and stir gently to coat all ingredients.
06 - Cover the dish with foil and bake for 25 to 30 minutes.
07 - Remove foil and bake an additional 5 to 10 minutes until sauce thickens and becomes glossy.
08 - Let rest for 5 minutes. Garnish with chopped green onions and optional red pepper flakes before serving.
09 - Serve hot over steamed rice or noodles.
