Step 1

Cut 1 pound boneless, skinless chicken thighs into 1-inch chunks. Place in a large bowl, add 1 1/2 teaspoons Shaoxing wine, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground white pepper, and toss to combine. Add 2 tablespoons cornstarch and toss until the chicken is evenly coated.

Step 2

Reserve 1/2 cup of the juice from 1 (20-ounce) can pineapple chunks. Drain off the remaining juice. Pat the pineapple chunks dry with paper towels. Trim and dice 1 medium bell pepper and 1 medium white onion.

Step 3

Prepare the following, adding each to the same medium bowl as you complete it: Mince a 1-inch piece fresh ginger, 3 garlic cloves, and 1 medium jalapeño pepper. Add the reserved pineapple juice, 1/4 cup soy sauce, 2 tablespoons hoisin sauce, and 1 tablespoon packed dark brown sugar, and stir to combine.

Step 4

Heat 1 tablespoon of the vegetable oil in a large frying pan over medium-high heat until shimmering. Add the pineapple and cook, tossing occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.

Step 5

Add the remaining 2 tablespoons of vegetable oil to the same pan and heat over medium-high heat until shimmering. Working in batches if needed, add the chicken in a single layer and cook until golden-brown, 5 to 7 minutes. Transfer to the plate of pineapple.

Step 6

Add the onion and bell pepper to the pan and cook until fragrant and the onion starts to soften, about 4 minutes. Add the chicken, pineapple and any accumulated juices, and soy sauce mixture. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Reduce heat to medium low and simmer until the sauce starts to thicken and the chicken is cooked through, 5 to 7 minutes.