# Components:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks
02 - Salt and 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 - ½ cup brown sugar, light or dark
07 - ⅓ 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 for heat
12 - Chopped green onions, optional for garnish
# Directions:
01 - Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
02 - Toss chicken chunks with salt, pepper, and garlic powder in a bowl.
03 - Heat olive oil in a large skillet over medium-high heat and brown chicken for about 4 minutes, turning occasionally.
04 - Whisk together brown sugar, soy sauce, pineapple juice from the can, rice vinegar, ginger, and cornstarch until smooth.
05 - Place browned chicken and pineapple chunks into the baking dish, pour the glaze over, and stir gently to coat evenly.
06 - Cover the dish with foil and bake for 25 to 30 minutes.
07 - Remove the foil and bake an additional 5 to 10 minutes until the sauce thickens and is glossy.
08 - Let rest 5 minutes before garnishing with chopped green onions and optional red pepper flakes.
09 - Serve hot over steamed rice or noodles.
