In a mixing bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, grated ginger, garlic, and olive oil until the sugar dissolves.
Add cornstarch to the mixture, stirring until it’s fully dissolved. This will help the sauce thicken while it cooks.
Step 2: Marinate the Chicken
Place the cubed chicken in a zip-lock bag or shallow container.
Pour about half of the marinade over the chicken, saving the rest for later as a glaze.
Seal the bag or cover the container and refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors penetrate.
