This New York Times recipe uses a really interesting and tasty way to marinade chicken. The original also included a pineapple salsa recipe to accompany the chicken, but I think our pineapple chow recipe is better.

Also, the first time we made this we tripled the recipe. That created challenges in ensuring the chicken didn't marinate for more than 15 minutes, but I didn't think it was a problem.

3 packed tablespoons dark brown sugar
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons olive oil
1 teaspoon kosher salt
1 garlic clove, crushed
¼ to ½ teaspoon ground cayenne (or substitute a hot pepper of your choice)
½ teaspoon black pepper
2 tablespoons of grated fresh pineapple
1½ pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
Cooked white rice, for serving

In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, olive oil, salt, garlic, cayenne, and black pepper. Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).

Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces in a single layer so that they don’t touch and let cook until the bottoms are browned, 2 to 3 minutes. Add a touch of marinade and continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.

Serve the chicken over rice and top with pineapple chow.