This quick and simple weeknight chicken stir-fry gets vibrant sweet heat from a fresh pineapple and chile glaze.

Ingredients

• 2 1/2 cups fresh pineapple, cut into 1-inch chunks
• 3/4 cup superfine or granulated sugar
• 3/4 cup raw cane sugar or granulated sugar
• 3/4 cup water
• 2 tablespoons toasted sesame oil, divided
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 cups fresh pineapple chunks
• 1 small white onion, chopped into 1-inch pieces (about 1 cup)
• 2 large fresno chiles, finely chopped (about 1/4 cup)
• 1 tablespoon finely chopped garlic (about 2 large cloves)
• 1 teaspoon grated fresh ginger (about 1 [2-inch] piece)
• 1/4 cup pineapple cordial or pineapple juice
• 1/4 cup teriyaki sauce
• 1 teaspoon fish sauce
• hot cooked white rice, for serving
• sliced scallion, for garnish

Directions

1. 1. Run pineapple through a juicer or process in a blender until smooth, about 60 seconds. (If using a blender, strain through a fine wire-mesh strainer set over a bowl, pressing down with a spatula to extract as much liquid as possible; discard solids.)
2. Add pineapple juice (about 9 ounces), sugars, and water to a medium saucepan; bring to a boil over high, whisking frequently, 5 to 6 minutes. Reduce heat to low; simmer, whisking occasionally, until slightly golden and reduced to 2 cups, 30 to 45 minutes.
3. Remove from heat. Transfer cordial to a nonreactive container, and let cool to room temperature. Store, covered, in the refrigerator for up to 3 weeks.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken; cook, stirring occasionally, until browned and a thermometer inserted into thickest portion of chicken registers 165°F, 7 to 9 minutes. Remove chicken from skillet, and set aside. Do not wipe skillet clean.
5. Heat remaining 1 tablespoon oil in skillet over medium-high. Add pineapple and onion; cook, stirring occasionally, until softened, about 3 minutes. Add chiles, garlic, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Stir in pineapple cordial, teriyaki sauce, and fish sauce; cook, stirring occasionally, until sauce is slightly thickened, 4 to 6 minutes. Add cooked chicken; cook, stirring constantly, until heated and well coated in sauce, about 1 minute. Serve over rice; garnish with sliced scallion.