RECIPE DETAILS

1. In a bowl, combine the chicken with 2 tablespoons soy sauce, half the ginger, half the garlic, 2 tablespoons cornstarch, and a pinch of salt and pepper. Toss well so the chicken is evenly coated and let it marinate for 10 to 15 minutes.

2. While the chicken marinates, mix the ketchup, vinegar, sugar, remaining soy sauce, water, and the rest of the ginger and garlic in a small bowl to make the sweet and sour sauce. Stir until the sugar begins to dissolve.

3. Dust the marinated chicken with the remaining 2 tablespoons cornstarch, tossing to create a light coating that will help the chicken turn crisp when cooked.

4. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, turning occasionally, about 5 to 7 minutes. Remove the chicken and set aside.

5. In the same pan, add the onion and bell peppers. Stir-fry for 2 to 3 minutes until they begin to soften but still retain some crunch.

6. Add the pineapple chunks to the vegetables and cook for 1 minute, just until warmed through and lightly caramelized around the edges.

7. Pour the prepared sauce into the pan and bring it to a gentle simmer, stirring constantly until it thickens and becomes glossy, about 1 to 2 minutes.

8. Return the chicken to the pan and toss everything together until the chicken, vegetables, and pineapple are evenly coated in the sauce. Cook for another minute to heat through.

9. Serve immediately over steamed rice or as is, making sure each plate gets a generous mix of chicken, vegetables, and pineapple with plenty of sauce.