– cooking oil (I used avocado oil) – boneless, skinless chicken breasts or thighs – onion – red or green bell pepper – garlic cloves – can pineapple chunks (with the juice) – soy sauce, tamari, or coconut aminos – brown sugar – arrowroot starch – rice vinegar – green onions (optional, for serving) – cooked rice or cauliflower rice (optional, for serving)
Press the Sauté button and pour in the cooking oil. Let the oil heat up. Then, add the chicken, onion, bell pepper, and garlic into the pot and sauté , stirring so the chicken starts to change color on all sides.
Cancel the Sauté function and add the pineapple chunks and the pineapple juice, soy sauce (or tamari or coconut aminos), and brown sugar. Stir to combine.
When the cooking time is up, remove the lid and press the Sauté button and add the arrowroot starch to the pot. Use a whisk to make sure the starch dissolves into the liquid. Let the liquid simmer so it can start to thicken.
Cancel the Sauté button and stir in the rice vinegar.