Pineapple-Soy Stir-Fried Chicken

Whisk together the crushed pineapple, soy sauce, honey, apple cider vinegar, minced garlic, ground ginger, and ground cloves in a medium bowl.

Place the chicken pieces in a resealable bag or shallow dish and pour the marinade over the chicken.

Seal the bag or cover the dish and refrigerate for at least 20 minutes.

Heat a large skillet or wok over medium-high heat and add the vegetable oil.

Add the marinated chicken pieces (discard any excess marinade) and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and browned on all sides.

Remove the chicken from the skillet and set aside.

In the same skillet, add the onion, bell pepper, and snap peas (if using). Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Return the chicken to the skillet with the vegetables.

Toss everything together and cook for another 1-2 minutes to allow the sauce to thicken.

Serve the stir-fry over cooked rice.