Cut the chicken into medium bite-size pieces. Pat them dry using paper towels. This helps them cook better and get a nice color. Season lightly with salt and pepper before cooking.

Place a large pan on medium heat. Add oil and let it warm up. Do not rush this step. A hot pan helps seal the chicken and keeps it juicy inside.

Add chicken pieces to the pan in a single layer. Let them cook without moving for a few minutes. This gives a golden color. Then stir and cook until fully done.

Add minced garlic and grated ginger to the pan. Stir gently for about one minute. The aroma will become strong and warm. Be careful not to burn the garlic.

In a bowl, mix pineapple juice, brown sugar and soy sauce. Stir until sugar dissolves. Pour this mixture into the pan with chicken. Let it simmer slowly.

Add pineapple chunks into the pan. Mix well with the sauce. The pineapple will release more juice and flavor. Let everything cook together for a few minutes.

Mix cornstarch with water in a small bowl. Add it slowly to the pan while stirring. The sauce will become thick and glossy. Cook for another 2–3 minutes.

Turn off the heat and let it rest briefly. Sprinkle chopped spring onions or sesame seeds on top. Serve warm with rice or noodles for the best experience.