Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1/2 cup fresh pineapple juice
  • 1/2 cup ripe mango puree
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup fresh pineapple chunks
  • 2 tbsp toasted sesame seeds
  • 2 stalks green onion, thinly sliced

Instructions:

  1. Pat the chicken thighs dry with a paper towel and toss with salt and black pepper in a bowl until evenly coated.
  2. In a small bowl, whisk together the pineapple juice, mango puree, soy sauce, apple cider vinegar, minced garlic, and grated ginger until smooth.
  3. Place a large non-stick skillet or wok over medium-high heat and add olive oil.
  4. Once the oil shimmers, add the chicken in a single layer and sear without moving for 3-4 minutes to develop a brown crust.
  5. Turn the chicken pieces and cook for another 3-4 minutes until the edges are browned and the chicken is nearly cooked through.
  6. Pour the whisked mango-pineapple mixture over the chicken and bring to a bubble.
  7. Stir in the pineapple chunks and simmer for 5-7 minutes, stirring occasionally, until the sauce reduces into a velvety glaze.
  8. Remove from heat once the sauce has thickened and the chicken reaches an internal temperature of 165°F (74°C). Garnish with toasted sesame seeds and sliced green onions.