Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Add diced yellow onion and sauté for 2-3 minutes.

Add 1 pound of diced chicken breasts to the skillet. Cook for about 5-6 minutes, stirring frequently, until golden brown.

Stir in 3 cloves of minced garlic and sauté for an additional minute.

Pour in 2 tablespoons of rice vinegar, 3 tablespoons of soy sauce, 2 tablespoons of Frank’s RedHot Sauce, and ¼ cup of brown sugar. Stir to combine.

Add in 1 can of drained diced pineapple and reduce heat to low. Allow to simmer for 5-7 minutes.

Remove from heat and sprinkle sliced scallions and optional sesame seeds over the top. Serve over jasmine rice or in lettuce wraps.