2 teaspoons vegetable oil
1 pound boneless skinless chicken thighs cut into 1-inch pieces
1 red bell pepper seeded. Cored and cut into 1-inch pieces 1 cup pineapple chunks fresh or canned
1 teaspoon minced garlic
1 teaspoon minced ginger
3/4 cup pineapple juice
1/4 cup low-sodium soy sauce
1/3 cup low-sodium chicken broth
1/3 cup hoisin sauce
1/4 cup brown sugar
2 teaspoons corn starch
2 teaspoons sesame seeds
1 tablespoon sliced green onions
salt and pepper to taste
Heat the oil in a large pan over medium-high heat. Season the chicken with salt and pepper to taste and add it to the pan.
Cook the chicken for 6-8 minutes, stirring occasionally, until the chicken is cooked through.
Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
Whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce, and brown sugar in a small bowl.
Add the sauce mixture to the pan and bring to a simmer.
Mix the cornstarch with 1 tablespoon of cold water; stir until smooth.
Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce thickens.
Sprinkle with sesame seeds and green onions, then serve over steamed white rice.