Start by cutting all the vegetables (bell peppers, onion, garlic) and set them aside. Marinate the chicken by combining the chicken chunks with dark soy sauce, soy sauce, ginger, baking soda, and black pepper. Mix well and let it marinate for 15 minutes.
While the chicken marinates, prepare the sauce by mixing the pineapple juice (or chicken broth), oyster sauce, Shaoxing wine, soy sauce, dark soy sauce, and cornstarch in a small bowl. Stir until the cornstarch is dissolved, then set it aside.
Heat a Blackstone griddle or large skillet over medium-high heat and add a couple of tablespoons of cooking oil. Once the oil is hot, add the marinated chicken, spreading it out evenly. Let it sear for a few minutes on each side until golden brown and cooked through. Set the cooked chicken aside on a lower-heat section of the griddle or remove it from the skillet.
In the same griddle or skillet, add a bit more oil if needed and sauté the minced garlic and onion for about 1 minute, or until fragrant. Add the red and green bell peppers along with the pineapple chunks, and sauté for another 2 minutes.
Turn the heat back up to medium-high on both sides of the griddle or skillet. Add the cooked chicken back in with the vegetables and pineapple. Pour the prepared sauce over everything and quickly toss to coat. The sauce will thicken as it cooks.
Serve the pineapple chicken over rice or enjoy it on its own.
2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
2 tbsp dark soy sauce (for color)
1 tbsp soy sauce
¼ tsp ground ginger (or ½ tsp freshly grated ginger)
¼ tsp baking soda
¼ tsp black pepper
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
4-5 cloves garlic, finely minced
2 cups pineapple chunks (canned or fresh)
Cooking oil (for frying)
⅓ cup pineapple juice (or chicken broth)
2 tbsp oyster sauce
2 tbsp Shaoxing wine (or dry sherry)
1 ½ tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp cornstarch
Directions
Start by cutting all the vegetables (bell peppers, onion, garlic) and set them aside. Marinate the chicken by combining the chicken chunks with dark soy sauce, soy sauce, ginger, baking soda, and black pepper. Mix well and let it marinate for 15 minutes.
While the chicken marinates, prepare the sauce by mixing the pineapple juice (or chicken broth), oyster sauce, Shaoxing wine, soy sauce, dark soy sauce, and cornstarch in a small bowl. Stir until the cornstarch is dissolved, then set it aside.
Heat a Blackstone griddle or large skillet over medium-high heat and add a couple of tablespoons of cooking oil. Once the oil is hot, add the marinated chicken, spreading it out evenly. Let it sear for a few minutes on each side until golden brown and cooked through. Set the cooked chicken aside on a lower-heat section of the griddle or remove it from the skillet.
In the same griddle or skillet, add a bit more oil if needed and sauté the minced garlic and onion for about 1 minute, or until fragrant. Add the red and green bell peppers along with the pineapple chunks, and sauté for another 2 minutes.
Turn the heat back up to medium-high on both sides of the griddle or skillet. Add the cooked chicken back in with the vegetables and pineapple. Pour the prepared sauce over everything and quickly toss to coat. The sauce will thicken as it cooks.
Serve the pineapple chicken over rice or enjoy it on its own.
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