• Peel and thinly slice the red onion and garlic gloves. Set aside.
  1 red onion, 4 garlic gloves
• Wash the red peppers inside out and dice them into 1-inch | 3 cm squares. Set aside.
  2 red peppers
• Grate the fresh ginger. Set aside.
  2 Tbsp fresh ginger

CHICKEN PREPARATION

• Dice the chicken thighs into 1-inch | 3 cm squares.

  Set aside in a mixing bowl mix in the corn starch so the chicken is coated.
  2 Lbs Chicken Thighs, 1 Tbsp corn starch
  
• Heat up a pan over medium heat. Once hot, add the olive oil.

  Brown the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.

  NOTE: Do not overcrowd and work in batches if needed.
  2 Tbsp olive oil
  

SWEET CHILI SAUCE PREPARATION

• In a medium sized bowl, zest and juice the orange. Add the soy sauce, sweet chili sauce, rice vinegar, light brown sugar and the corn starch. Mix until combined.
  1 Large orange, 4 oz Soy Sauce, 1.76 oz sweet chili sauce, 2 Tbsp rice vinegar, 2 Tbsp light brown sugar, 3 Tbsp corn starch
  

ASSEMBLY

• Heat the same pan you cooked the chicken over medium heat.

  Add the red peppers and onions. Sauté until soft, about 3-5 minutes.
  20 oz pineapple chunks in juice, 2 Tbsp pineapple juice
  
• Add the sliced garlic and grated ginger. Sauté for about 1 minute.
  
• Return the diced chicken to the pan, pour over the sauce add the pineapple chunks along with 2 tablespoons from the juice. Gently mix to coat the chicken and bring it a boil. Then reduce the heat to medium-low and cook for about 10 minutes.
  
• Serve with sliced green onions over rice.

  NOTE: I made this recipe to Celebrate the Chinese New Year 2026: The Horse of Fire. Enjoy & Kung Hei Fat Choy!
  4 green onions