Stir-Fry Chicken with Pineapple in Sweet and Sour Sauce

6 tablespoons red wine vinegar 

6 tablespoons orange juice 

6 tablespoons sugar 

3 tablespoons ketchup 

1 teaspoon cornstarch 

1 pound boneless, skinless chicken breasts,

2 tablespoons vegetable oil 

1 large red onion, halved and sliced ¼ inch thick

2 cups pineapple chunks (half of one large pineapple) (14 ounces)

3 cloves garlic, minced

1 tablespoon grated ginger 

2 scallions, sliced thin 

 

 

1.    Combine vinegar, orange juice, sugar, ketchup, and cornstarch together.

2.    Dry chicken with paper towels and slice it into ½-inch wide strips.

3.    Heat 1 tablespoon of the oil and cook chicken until no longer pink, about 3 minutes. Transfer to a bowl.

4.    Add the remaining 1 tablespoon oil and heat. Add the onion and cook until translucent.

5.    Add fresh pineapple and cook until heated through, about 1 minute.

6.    Add garlic and ginger and cook about 15 seconds.

7.    Whisk the vinegar mixture to recombine, and then add with the chicken to the skillet.

8.    Toss until all the ingredients are well coated with sauce.

         Sprinkle with the scallions before serving.