1 lb chicken breast, cut into 1-inch pieces
2 tablespoons olive oil
1/2 cup onion, sliced into thin strips
1 14.5-ounce can beef broth
1 8-ounce can pineapple chunks, undrained
1/4 cup ketchup
1 tablespoon honey
1 tablespoon apple cider vinegar
2 tablespoons cornstarch
3 tablespoons cold water
1. Heat olive oil on medium heat in a large sized skillet and cook until browned. Remove and keep warm.
2. In the same skillet, sauté onion until tender. Stir in broth, ketchup, pineapple, honey, and vinegar. Bring to a boil, reduce heat and simmer for 10 minutes.
3. Combine the cornstarch and water and whisk until smooth. Stir into skillet and bring to a boil. Cook until thickened, about 2 minutes. Serve over your favorite rice and enjoy.