Equipment Needed
- A large skillet or cast-iron pan (non-stick is fine, but I love the fond a stainless or cast-iron pan creates)
- Cutting board and sharp knife
- Measuring cups and spoons
- Small bowl for the cornstarch slurry
- Whisk or fork
- Spatula or tongs
Step-by-Step Instructions
First, let’s get our mise en place ready. I chop the chicken into uniform pieces so they cook evenly, whisk together the soy sauce, pineapple juice, brown sugar, honey, vinegar, garlic, and ginger in a bowl, and have my cornstarch slurry standing by. I learned the hard way that having everything prepped is crucial because once you start cooking, it goes quickly. I heat the oil in my trusty skillet over medium-high heat until it shimmers, then add the chicken in a single layer. You’ll hear a satisfying sizzle—that’s what we want! I resist the urge to move it around too much, letting it develop a beautiful golden sear on one side before flipping. This step builds incredible flavor foundation.
Once the chicken is browned on all sides but not fully cooked through, I push it to the edges of the pan and pour in that gorgeous sauce mixture. It will bubble and froth gloriously. I give it a gentle stir to coat the chicken, then reduce the heat to a steady simmer. This is where the magic happens. I let it bubble away for about 5-7 minutes, stirring occasionally. The sauce will slowly begin to reduce and thicken slightly on its own from the sugars, but it won’t get that signature glossy, clingy texture yet.
Now for the transformative moment: the cornstarch slurry. I give my slurry one more stir (the cornstarch settles quickly!) and drizzle it into the bubbling sauce while continuously stirring. Within 30 seconds to a minute, you’ll watch the sauce go from thin and soupy to luxuriously thick and glossy, coating the back of a spoon perfectly. This is when I add the fresh pineapple chunks, letting them warm through and just begin to soften, about 2-3 minutes. The pineapple adds little bursts of bright, tangy sweetness that cut through the rich sauce.
The final touch is all about freshness and texture. I take the skillet off the heat immediately once the sauce is thickened to my liking—it will thicken a touch more as it cools. I scatter a generous handful of sliced green onions and a sprinkle of sesame seeds over the top. The contrast of the warm, sticky chicken with the cool, sharp bite of the green onion is everything. I always do a quick taste test here, and I promise you, the aroma is absolutely intoxicating.(See the next page below to continue…)