Ingredients:
Chicken: 2 pounds of boneless, skinless chicken breasts or thighs, depending on your preference. Thighs will offer a richer flavor and more tenderness.
Pineapple: 1 cup of diced fresh pineapple, plus additional slices or rings for serving. Fresh pineapple will give a brighter flavor, but canned pineapple (in juice, not syrup) is a convenient alternative.
Barbecue Sauce: 1 cup of your favorite barbecue sauce, which will serve as the base for the sauce. A smoky or sweet-and-spicy variety works well here, complementing the sweetness of the pineapple.
Soy Sauce: 2 tablespoons, to add depth and umami to the sauce.
Garlic: 2 cloves, minced, to introduce a subtle sharpness that balances the sweetness.
Brown Sugar: 2 tablespoons, to enhance the natural sweetness of the pineapple and barbecue sauce.
Ginger: 1 tablespoon of fresh ginger, grated, for a warm, spicy kick that pairs beautifully with the sweetness of the other ingredients.
Bell Peppers: 1 red and 1 green bell pepper, cut into bite-sized pieces, to add color, crunch, and a slight bitterness that contrasts with the dish’s overall sweetness.
Onion: 1 medium-sized onion, chopped, to provide a savory backdrop to the dish.
Cornstarch: 2 tablespoons mixed with 2 tablespoons of water, to thicken the sauce if desired.
Instructions:
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