Pineapple Teriyaki Chicken Bites || Gracefult Kitchen

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Pineapple Teriyaki Chicken Bites

Chicken

This quick and simple weeknight chicken stir-fry gets vibrant sweet heat from a fresh pineapple and chile glaze.

Ingredients

2 1/2 cups fresh pineapple, cut into 1-inch chunks
3/4 cup superfine or granulated sugar
3/4 cup raw cane sugar or granulated sugar
3/4 cup water
2 tablespoons toasted sesame oil, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 1/2 cups fresh pineapple chunks
1 small white onion, chopped into 1-inch pieces (about 1 cup)
2 large Fresno chiles, finely chopped (about 1/4 cup)
1 tablespoon finely chopped garlic (about 2 large cloves)
1 teaspoon grated fresh ginger (about 1 [2-inch] piece)
1/4 cup Pineapple Cordial or pineapple juice
1/4 cup teriyaki sauce
1 teaspoon fish sauce
Hot cooked white rice, for serving
Sliced scallion, for garnish

Description

Run pineapple through a juicer or process in a blender until smooth, about 60 seconds. (If using a blender, strain through a fine wire-mesh strainer set over a bowl, pressing down with a spatula to extract as much liquid as possible; discard solids.)
Add pineapple juice (about 9 ounces), sugars, and water to a medium saucepan; bring to a boil over high, whisking frequently, 5 to 6 minutes. Reduce heat to low; simmer, whisking occasionally, until slightly golden and reduced to 2 cups, 30 to 45 minutes.
Remove from heat. Transfer cordial to a nonreactive container, and let cool to room temperature. Store, covered, in the refrigerator for up to 3 weeks.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken; cook, stirring occasionally, until browned and a thermometer inserted into thickest portion of chicken registers 165°F, 7 to 9 minutes. Remove chicken from skillet, and set aside. Do not wipe skillet clean.
Heat remaining 1 tablespoon oil in skillet over medium-high. Add pineapple and onion; cook, stirring occasionally, until softened, about 3 minutes. Add chiles, garlic, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Stir in pineapple cordial, teriyaki sauce, and fish sauce; cook, stirring occasionally, until sauce is slightly thickened, 4 to 6 minutes. Add cooked chicken; cook, stirring constantly, until heated and well coated in sauce, about 1 minute. Serve over rice; garnish with sliced scallion.