Prepare rice according to package directions; keep warm.
Place a large skillet over medium-high heat until hot; add 2 Tbsp. sesame seeds, and cook, stirring constantly, 3 to 4 minutes or until seeds are toasted. Remove seeds from skillet.
Cut chicken into 1-inch pieces. Combine chicken and cornstarch, tossing to coat.
Heat 1 Tbsp. olive oil in skillet over medium-high heat. Cook chicken pieces about 5 minutes on each side or until done. Reduce heat to medium, and stir in 1/2 cup pineapple juice and next 3 ingredients. Bring to a boil, and cook, stirring occasionally, 1 minute or until thickened. Remove skillet from heat.
Remove chicken mixture to serving platter. Sprinkle with toasted sesame seeds and chopped green onions. Serve with warm rice.
AMAZING!! I gave this recipe five stars because (1) it's easy, and (2) it's delicious! I used pineapple juice from a can of sliced pineapple and it worked great (make sure your canned pineapple is in real pineapple juice and not just "syrup!"). It was ready in no time at all, and we enjoyed it over white rice. YUM! :)
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