Pineapple Firecracker Chicken

Pineapple Firecracker Chicken 3 Tbs Olive Oil 2 lbs Chicken Thighs 1/4 tsp sesame oil 3 Tbs minced garlic salt and pepper 2 cups sweet mini peppers chopped 1/2 cup chopped white onion 16 ounces Frozen Dole Pineapple Chunks 2 Tbs Sriracha 1 cup brown sugar packed 1 Tbs Apple Cider Vinegar 1 Tbs Rice Vinegar 1 Tbs corn starch Garnish Green onion Red Pepper Flakes Cut chicken into even sized pieces. Chop up onion and peppers into nickle sized pieces Heat 3 Tbs olive oil in a wok over medium-high heat Add minced garlic, chicken, sesame oil, salt and pepper, and cook until just browned about 1-2 minutes Remove from wok, leave some of the juices/oil behind. Add onions and peppers to pan and saute for 30 seconds, add in Dole Pineapple Chunks, Add sriracha, brown sugar, apple cider vinegar, and rice vinegar. Bring to a low boil, add chicken back in, and corn starch, stir well and immediately so corn starch doesn't form lumps. it will help the sauce thicken. Let simmer for 6-8 minutes until chicken is cooked through, and sauce is thickened. Remove and serve over rice! Garnish with green onion and red pepper flakes if desired Notes *** Use more or less hot sauce (sriracha) according to personal preference.