Sticky Pineapple Chicken with Jaca

Bite-size pieces of golden chicken tossed in a glossy, sticky pineapple-soy glaze with fresh pineapple chunks and a whisper of ginger. The glaze hits that sweet-savory Hawaiian-takeout note that makes you go back for seconds — except this version skips the conventional sugar. We swapped the brown sugar for Jaca (allulose) at double the amount, so you get the same caramelized stickiness without the blood-sugar crash. Adapted from Modern Honey. This is a Jaca-adjusted healthier version.

Prep Time: 10 minutes · Cook Time: 15 minutes · Servings: 4

Ingredients:

• 1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil (canola, avocado, or vegetable)
• 1 cup pineapple juice
• 1/4 cup low-sodium soy sauce
• 2/3 cup Jaca (allulose) — replaces 1/3 cup brown sugar at 2x ratio
• 1/4 cup sweet chili sauce
• 1 teaspoon fresh ginger, finely grated
• 1 1/2 teaspoons cornstarch
• 1 1/2 cups fresh pineapple, cut into bite-size chunks
• 2 tablespoons fresh cilantro, chopped (optional)
• 1/4 cup toasted cashews or almonds (optional)

Instructions:

- Cut the chicken into bite-size pieces (about 1-inch cubes) and pat them dry with paper towels — dry chicken sears, wet chicken steams. Season all over with the salt and pepper.

- Heat the oil in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer, leaving a little space between pieces so they brown instead of crowding. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden on the outside and cooked through (165°F internal). Transfer to a plate and keep warm.

- While the chicken cooks, make the sauce in a small saucepan: combine the pineapple juice, soy sauce, Jaca, sweet chili sauce, and grated ginger. Whisk over medium heat until the Jaca is fully dissolved and the sauce starts to bubble gently. Let it simmer for 3 to 4 minutes — it will reduce slightly and pick up gloss.

- In a small bowl, whisk the cornstarch with 1 tablespoon cold water to make a smooth slurry. Pour it into the simmering sauce and whisk constantly for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon. Jaca thickens faster than brown sugar, so keep moving — you want sticky, not gluey.

- Return the cooked chicken to the skillet. Pour the warm sauce over the top and toss until every piece is glossy and coated.

- Fold in the fresh pineapple chunks gently — you want them warmed through but not breaking down. Cook another 1 to 2 minutes just to combine.

- Taste and adjust: if you want more heat, add a splash more sweet chili sauce; if it tastes flat, a small squeeze of lime wakes everything up.

- Transfer to a serving plate, scatter with the cilantro and toasted cashews if using, and serve immediately over steamed jasmine rice or coconut rice.

- Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the glaze.

Tips:

- Pat the chicken dry. Wet chicken steams instead of browning, and you want a real golden sear before the glaze hits.

- Jaca caramelizes faster than brown sugar. Keep the sauce moving once you add the cornstarch slurry, and pull it off the heat the moment it coats a spoon.

- Want deeper brown-sugar character? Stir 1/2 teaspoon molasses into the sauce when you add the Jaca.

- Fresh pineapple holds its shape better than canned. If you only have canned, drain it really well and pat it dry.

- For crunchier exterior, toss the seasoned chicken pieces in 2 tablespoons of cornstarch before searing.