Pineapple Teriyaki

1. Rinse the rice under cold water until it runs clear, then combine it with the water and a pinch of salt in a saucepan; bring to a boil, cover, reduce to the lowest heat, and cook for 15 minutes before resting it covered for 5 minutes off the heat.
2. While the rice cooks, whisk together the soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic, then stir the cornstarch into 2 tablespoons of cold water and set both aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat and brown the cubed chicken in a single layer for 6 to 8 minutes, turning occasionally, until cooked through to an internal temperature of 75 C (165 F); transfer to a plate.
4. Add the sliced onion and bell peppers to the same pan and stir-fry for 4 to 5 minutes until crisp-tender but still vibrant.
5. Add the cubed pineapple and cook for 2 minutes, letting the edges caramelize lightly.
6. Return the chicken to the pan, pour in the soy sauce mixture, and bring to a simmer; stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and glazes everything.
7. Taste and adjust with a little salt if needed, then serve the teriyaki spooned over the warm rice.

You'll use: Frying pan / skillet · Saucepan · Pan · Whisk · Wok