4boneless skinless chicken breastscut into 1-inch pieces
3Tbsp.hoisin sauce
1tsp.cornstarch
1Tbsp.vegetable oil
1Tbsp.sesame oil
2cups1-inch pineapple chunks
Fresh cilantro or chopped green onionsfor garnish
Hot cooked riceto serve
Instructions
In a small bowl, stir together soy sauce, vinegar, ginger, and 5 spice.
Place chicken in a medium bowl or Ziploc bag.
Add half of soy sauce mixture to chicken. Refrigerate 30 minutes to 1 hour.
Whisk hoisin sauce and cornstarch into remaining soy sauce mixture; set aside.
Heat oils in a large skillet over medium-high heat.
Using a slotted spoon, add chicken to pan; discard marinade.
Cook, stirring occasionally, until chicken is browned and cooked through, 5 to 7 minutes.
Add pineapple and sauce to skillet; cook until thickened, about 1 minute. Remove from heat.
Garnish as desired with cilantro or green onions. Serve over rice, if desired
Notes
Fresh pineapple works best for this recipe, but you don’t have to peel it yourself. Save time by picking up a cored pineapple at the grocery store. You can sub canned pineapple in a pinch, but it won’t have the same level of tartness.
This recipe uses about half of a fresh pineapple.
This teriyaki marinade is also great with chicken wings or drumsticks; simply adjust the cook time accordingly.
If you want to marinate the chicken overnight for even bigger flavor, leave the vinegar out of the marinade, so it won’t make the chicken rubbery.
If you forget to pick up hoisin sauce at the grocery, substitute 2 tablespoons brown sugar or honey.