Pineapple Sweet and Sour Chicken

Prepare to be amazed! The flavors in this sweet-n-savory dish are beyond. Golden brown chicken is tossed with a creative and masterful blend of pineapple, soy, mirin, and sesame. But that's not all; also invited to the party? Sweet bell pepper, fiery jalapeno, garlic, onion, and cilantro. It's a palate-awakening dish that will blow you away!

This truly is a sensational dish on every level. I chose my flavors carefully - each ingredient plays a role; balancing and marrying with the other components in the complex (yet easy) sauce. I used tangy pineapple juice to compliment salty soy sauce; I added sweet mirin to partner with nutty sesame oil; and I chose sweet bell pepper because it marries well with spicy jalapeno. A perfectly copacetic dish.

It really IS an easy dish too. The sauce comes together in one bowl and is added to pan-seared chicken. It's basically a one-skillet meal, aside from the "starch" you choose to serve underneath. I chose rice, but you could also whip up some Asian noodles and ladle the chicken and sauce over top.

About the pineapple juice: This recipe calls for 6 ounces of 100% pineapple juice, or the size of one little can. I like to purchase 6-packs of the juice so I can use what I need and store the rest in my pantry. Pineapple juice works great in baked treats (quick breads, cakes, muffins) so it's great to have on hand!

Pineapple Sweet and Sour Chicken 

1 cup chicken broth, divided
6 ounces 100% pineapple juice
1/4 cup soy sauce
1 tablespoon mirin
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried cilantro
1 tablespoon peanut oil
1/2 cup minced onion
1 red or green bell pepper, seeded and chopped
1 small jalapeno (or 1/2 large jalapeno), seeded and minced
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon cornstarch
Salt and ground black pepper
Cooked rice or noodles for serving
Chopped green onions for serving

In a small bowl, whisk together 3/4 cup of the chicken broth, pineapple juice, soy sauce, mirin, sesame oil, garlic powder, onion powder, and cilantro. Set aside.
Heat the peanut oil in a large skillet over medium-high heat. Add the onion, bell pepper and jalapeno and cook for 3 minutes, until soft. Add the chicken and cook for 3 to 5 minutes, until golden brown on all sides, stirring frequently. Season the chicken and vegetables with salt and pepper and stir to coat. Add the broth/soy sauce mixture and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Dissolve the cornstarch in the remaining 1/4 cup of broth and add the mixture to the pan. Simmer for 1 to 2 minutes, until the sauce thickens.
Spoon the chicken and sauce over rice or noodles and top with green onions.

Serves 4