High-heat seared chicken glazed in a sweet-and-sour sauce built from pineapple, rice vinegar, and soy sauce. With crisp bell peppers and juicy pineapple, it lands on a clean balance: sweet, tangy, and savory. Fast, sticky in the best way, and made to sit over white rice.
Cut the chicken into medium bite-size pieces and dry the surface well. Cut the pineapple
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Mix the soy sauce, rice vinegar, pineapple juice, ketchup, brown sugar, ground garlic, ginger, and part of the cornstarch. Whisk until there are no lumps; this mixture will make the glossy glaze.
Season the chicken with the salt and pepper, then coat it with the remaining cornstarch. Heat part of the vegetable oil in a wok or wide pan and brown the chicken for 5 minutes, until the edges are golden. Remove and reserve.
Add the remaining oil and stir-fry the onion, red bell pepper, and green bell pepper for 3 minutes, until glossy and still crisp. Add the pineapple and stir-fry for 1 more minute, just to warm it without breaking it down.
Return the chicken to the wok, pour in the sauce, and cook for 3 minutes, stirring often, until the glaze is thick, glossy, and clings to the chicken. Serve hot over white rice and finish with scallion if using.
