Pineapple Chicken is a fun dish that I love to make. With tender chicken, sweet pineapple, and crunchy water chestnuts, it is a family favorite for a busy weeknight meal.
To begin cut 3 boneless, skinless chicken breasts into 1 inch pieces and place them in a bowl.
Toss the chicken with a tablespoon of Balsamic vinegar and set it aside.
In a small bowl, combine 1 1/2 Tb Balsamic vinegar, 2 Tb soy sauce, 1/3 cup ketchup, 1 1/2 Tb cornstarch, 1 Tb sugar, and 1/3 c water. Whisk this together until it is smooth and set it aside.
Heat a tablespoon or so of oil in a large skillet (that has a lid.) Toss in your chicken and cook this until it is opaque.
Meanwhile, finely dice about 1/3 cup onion and mince 3 cloves of garlic.
Peel and thinly slice 2 carrots.
When the chicken is opaque, scoop it out to a dish. Then wipe the skillet with a paper towel
Add in another tablespoon or so of oil and toss in your onions.
Allow those to cook until slightly tender and then toss in the garlic and carrots. Cook and stir about 2 minutes.
Return the chicken to the skillet and pour in your sauce.
Toss in a can of sliced water chestnuts that have been drained.
Finally toss in a cup of drained pineapple chunks.
Stir it together and cook it covered for about 4-5 more minutes or until the chicken is just done.
Serve on cooked hot rice.
