- 2 tablespoons toasted sesame oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 ½ cups fresh pineapple chunks - I grilled mine first, but fresh also works!
- 1 small white onion, sliced into thin wedges
- 1 red bell pepper, seeded and sliced into strips
- 1 tablespoon finely chopped garlic (about 2 large cloves)
- 1 teaspoon grated fresh ginger
- ¼ cup pineapple vodka or pineapple juice or ginger beer
- ¼ cup teriyaki sauce
- 1 teaspoon fish sauce
- Rice* for serving
Heat 1 tablespoon of the sesame oil in a large nonstick skillet over medium-high. Add the chicken; cook, stirring occasionally, until browned, 7 to 9 minutes. Remove the chicken from the skillet, and set aside. Do not wipe the skillet clean.
Heat the remaining 1 tablespoon of sesame oil in the same skillet over medium-high. Add the pineapple and onion; cook, stirring occasionally, until softened, about 3 minutes. Add the red pepper, garlic, and ginger; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in the pineapple vodka (or pineapple juice or ginger beer), teriyaki sauce, and fish sauce; cook, stirring occasionally, until the sauce is slightly thickened, 4 to 6 minutes. Add the cooked chicken; cook, stirring constantly, until the mixture is heated and well coated in sauce, about 1 minute.
* Serve over steamed brown or white rice or fried rice.
- Yields: 4 servings
- Preparation Time: 20 minutes