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In a small bowl, mix together soy sauce, pineapple juice, chicken broth, brown sugar, and cornstarch. Set aside.
In a large pan or wok, heat vegetable oil over medium-high heat.
Add diced chicken breast to the pan and season with salt and pepper. Cook until chicken is browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
In the same pan, add more oil if needed, then add garlic, ginger, onion, and bell peppers. Cook for 3-4 minutes, or until vegetables are tender.
Return the cooked chicken to the pan, along with the pineapple chunks.
Pour the sauce mixture over the chicken and vegetables. Stir well to combine.
Cook for another 2-3 minutes, or until the sauce has thickened.
Serve the pineapple chicken over cooked rice.
Garnish with sliced green onions.
Notes:
You can add other vegetables like carrots or snap peas for added texture and flavor.
Adjust the amount of soy sauce and brown sugar to suit your taste preferences.
Serve the pineapple chicken and rice hot, straight from the pan, for best results.
Enjoy your Pineapple Chicken and Rice!
