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Heat a deep skillet/wok with olive oil, add cubed chicken seasoned with salt and pepper; cook.
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Once cooked, set aside.
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In same wok/skillet using a small amount of olive oil add, bell peppers, carrots, garlic and onion and quickly sauté.
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Cook and set aside.
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In same skillet, add apple cider vinegar, ketchup, soy sauce, black pepper, and brown sugar; mix well.
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Open pineapple, drain juice into another bowl, reserving pineapple for later.
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Add cornstarch to pineapple juice, whisk until smooth.
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Slowly add the pineapple juice/cornstarch mixture to the sauce cooking in the skillet, taking care that it is thoroughly combined.
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Add veggies, chicken, and pineapple; mix well. Heat until bubbly.
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Serve over warm rice.
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The sauce could be made without meat and veggies for use in other applications like dipping egg rolls or as a glaze over pork. Endless options.
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**if you like it really tangy, add 1/4 cup of apple juice to the sauce during the final stage.