Sweet Sticky Pineapple Chicken (Print Version)

# Ingredients:

01 - 1/2 tsp salt

02 - 4 skinless, boneless chicken thighs

03 - 1 tbsp sesame oil

04 - 1/4 tsp black pepper

05 - 3 minced garlic cloves

06 - 1 red bell pepper, sliced

07 - 1 tsp minced fresh ginger

08 - 20 oz canned pineapple, drained (look for natural juice)

09 - 2 tbsp honey

10 - 1/3 cup chicken stock

11 - 2 tbsp soy sauce

12 - 1/2 cup pineapple juice

13 - 1 tbsp cornstarch

14 - 1/3 cup hoisin sauce

15 - 1/4 cup water to mix with cornstarch

16 - 1 tbsp sliced green onions

17 - 1 tbsp sesame seeds

01 - Sprinkle the chicken thighs with a mix of salt and pepper to season them.

02 - Pour sesame oil into a big skillet or wok. Heat it up on high, toss in the chicken, and stir-fry till the pieces are browned all around.

03 - Throw garlic and ginger into that same pan, cooking just till it smells amazing. Add the bell pepper and cook a couple more minutes.

04 - Add the pineapple chunks, juice, honey, soy sauce, chicken stock, and hoisin sauce into the pan. Stir it all together.

05 - In another bowl, mix cornstarch with water. Pour that mix into the skillet, stirring to bring it all together.

06 - Put a lid on the skillet and let the dish simmer for 5-7 minutes, until the chicken is fully cooked and the sauce thickens nicely.

07 - Take the pineapple chicken off the heat. Add garnish like green onions and sesame seeds before serving it with rice on the side.

01 - Leftovers? Cool them down, then put them in an airtight container. Keep in your fridge for 3 to 4 days tops.

02 - Warming it up is easy—pop your leftovers in the oven at 180°C (350°F) till hot. Or just give it a quick blast in the microwave!

03 - Freezing works great too. After cooling completely, store it in a freezer-safe airtight container for up to 2 or 3 months.