1 lb boneless, skinless chicken breast (or boneless, skinless thighs)
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp all-purpose seasoning
1 red bell pepper, diced into large pieces
1 medium yellow onion, diced into large pieces
1 tbsp ginger paste
1 tbsp garlic paste
1 cup pineapple chunks (canned)
2–3 tbsp pineapple juice (from the can)
1/3 cup sweet chili sauce
2–3 tbsp neutral oil (vegetable or avocado oil)
2 cups cooked jasmine rice
Sesame seeds, for garnish
Sliced green onions (optional)
Directions
Dice the bell pepper and onion into large, even pieces. Trim the chicken, removing the tenderloin if attached. Butterfly thicker portions and cut into even bite-size cubes.
In a bowl, combine the chicken, soy sauce, cornstarch, and seasoning. Mix well and let marinate for 10–15 minutes.
Preheat the Blackstone griddle to medium-high heat and lightly oil the surface.
Add the onions and bell peppers to the griddle. Cook for 3–4 minutes, stirring occasionally, until they begin to soften and lightly caramelize. Move them to the side.
Add more oil to the hot side if needed. Spread the chicken out in a single layer and cook undisturbed for 2–3 minutes to develop a crust. Flip and cook another 2–3 minutes, until nearly cooked through.
Return the vegetables to the chicken. Add the ginger paste, garlic paste, pineapple chunks, pineapple juice, and sweet chili sauce. Toss everything together and cook for 1–2 more minutes, until heated through and evenly coated.
Serve over jasmine rice and garnish with sesame seeds and sliced green onions if desired.
Spreading the chicken out helps it brown instead of steam.
The cornstarch creates a light, crispy coating.
Pineapple juice balances the sweetness and heat of the chili sauce.
