Hawaiian Chicke

Ingredients:

1/2 cup teriyaki sauce
2 tablespoons soy sauce
1 tablespoon honey or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon ketchup
1 teaspoon fresh ginger, grated (or 1/2 tsp ground ginger)
2 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
1 ½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
1 tablespoon vegetable oil
1 cup pineapple chunks (fresh or canned, drained)
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 onion, sliced

Optional Garnish:

Sesame seeds
Chopped green onions
Instructions:
Prepare the Sauce
In a small bowl, whisk together the teriyaki sauce, soy sauce, honey (or brown sugar), vinegar, ketchup, ginger, and garlic.
In a separate small bowl, mix the cornstarch with water until smooth, then add it to the sauce mixture. Set aside.
Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked and lightly golden.
Add Vegetables & Pineapple
Add the onion and bell peppers to the skillet. Cook for 2–3 minutes until slightly tender.
Stir in the pineapple chunks.
Add the Sauce
Pour the prepared sauce over the chicken and vegetables.
Stir well and let it simmer for 3–5 minutes, until the sauce thickens and coats everything beautifully.

Finish & Serve

Remove from heat. Garnish with sesame seeds and green onions if desired.
Serving Suggestions:
Serve hot over steamed white rice, brown rice, or fried rice
Also delicious with noodles or inside wraps

Tips:

For extra flavor, marinate the chicken in half of the sauce for 30 minutes before cooking.
You can substitute chicken with shrimp or beef.
If you like it spicy, add a pinch of red chili flakes or a splash of sriracha