Ingredients

• 1 cup pineapple juice
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 tbsp tamari
• 2 tbsp tomato ketchup
• 2 garlic cloves, minced
• 1 tsp freshly grated ginger
• 1 tbsp cornstarch
• 1 tbsp oil
• 2 boneless skinless chicken breasts, diced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 cup diced pineapple
• 2 green onions, sliced
• 1 tsp sesame seeds

Preparation

In a small bowl, whisk together the pineapple juice, brown sugar, rice vinegar, tamari, ketchup, garlic, and ginger. Whisk in the cornstarch. Set it aside.
In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken to the skillet and cook, stirring occasionally, until it is no longer pink and begins to brown, about 5 minutes. Add the red bell pepper, yellow bell pepper, and pineapple chunks. Cook, stirring, until the vegetables begin to soften, about 2 to 3 minutes. Pour the sauce into the skillet, and cook, stirring, until the sauce reduces and thickens, about 2 to 3 minutes.
Serve immediately topped with the green onions and sesame seeds or store in the refrigerator for up to 3 days.