What You'll Need:
2-3 boneless skinless chicken breasts
6 Tbls red wine vinegar
6 Tbls orange juice
6 Tbls sugar
3 Tbls ketchup
1 tsp cornstarch
2 Tbls vegetable oil
1 large red onion, halved and sliced
2 C pineapple chunks drained
3 garlic cloves minced
1 Tbls grated ginger
sliced green onion-garnish
Whisk the vinegar, orange juice, sugar, ketchup and cornstarch together and set aside.
Slice chicken into strips, stir fry style. Heat 1 tablespoon of oil in skillet until just smoking. Add the chicken and cook through. Transfer to bowl.
Add the remaing tablespoon of oil and heat. Add the onion slices and cook until just soft. Add the pineapple and cook until heated through. I covered my skillet and this worked really well.
Stir in garlic and ginger and cook until fragrant.
Add the chicken back to skillet. Whisk the vinegar mixture to recombine and add to the skillet.
Bring to a simmer and cook until thickened. If you wanted more sauce, you could add in the pineapple juice (I didn't-first time making it). If you add the juice in, you'll definitely want to simmer it to thicken.
Serve hot on rice.
I always like to add extra veggies to my meals, but until I tasted this recipe I didn't know what to add. If you're looking to increase your vegetable servings I would recomend adding chopped green pepper or snow peas in with the pineapple! The snow peas would add a great crunch.
Beware this is not your average sweet and sour stir fry. The combo of ginger, garlic, red onion and pineapple is a refreshing and exciting combination!