Potato Pineapple Chicken

Marinade In a bowl, combine the pineapple juice, soy sauce, honey, minced garlic, and grated ginger to make the marinade.

Marinade Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and make sure they are well coated. Marinate in the refrigerator for at least 1 hour or overnight.

Potato Pineapple Stir-Fry In a large skillet or wok, heat the vegetable oil over medium-high heat.

Potato Pineapple Stir-Fry Add the diced potatoes to the skillet and cook for about 5 minutes until they start to brown and become tender.

Potato Pineapple Stir-Fry Add the sliced onion and red bell pepper to the skillet and cook for another 2 minutes.

Potato Pineapple Stir-Fry Remove the chicken from the marinade, discarding the marinade. Slice the chicken into thin strips.

Potato Pineapple Stir-Fry Add the chicken strips to the skillet and cook until they are no longer pink and cooked through, about 5-6 minutes.

Potato Pineapple Stir-Fry Add the fresh pineapple chunks to the skillet and cook for another 2 minutes.

Potato Pineapple Stir-Fry In a small bowl, whisk together the soy sauce, oyster sauce, black pepper, and salt. Pour the sauce over the stir-fry and mix well.

Potato Pineapple Stir-Fry Cook for another 2 minutes until the sauce thickens slightly and coats the ingredients.

Potato Pineapple Stir-Fry Garnish with sliced green onions and serve hot.