Teriyaki Chicken

1: Cut boneless chicken thighs into bite-size pieces.

2: Cut pineapple in half and remove the insides to create a pineapple bowl.

3: Juice the pineapple pieces and save the flesh.

4: In a bowl, combine dark soy sauce, pineapple juice, rice vinegar, dark brown sugar, seasonings, and oil; whisk until well combined.

5: Add the chicken pieces to the marinade for at least one hour up to overnight.

6: When ready to cook, drain the marinade liquid from the chicken and set it aside.

7: Heat a wok or skillet with some oil, then add grated garlic, pineapple pieces, and ginger; cook until fragrant.

8: Add the drained chicken to the pan and sear until nicely colored.

9: Remove the chicken, add sauce and cornstarch mixture to thicken the sauce to desired consistency.

10: Return the cooked chicken pieces to the sauce, mix well, and serve.