3 tablespoons vegetable oil
1 and 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 three-inch piece fresh ginger, peeled and cut into matchsticks
5 cloves garlic, thinly sliced
1/2 small serrano chile, seeded and thinly sliced
1/2 cup apricot jam
1/4 pineapple, cut into 1/2-inch cubes (1 and 1/2 cups)
2 bunches scallions, trimmed and cut into 2-inch pieces
2-3 tablespoons white vinegar
Heat a large cast-iron skillet over high 1 minute, then add 1 tablespoon oil and swirl to coat. Add chicken, season with salt, and cook 1 minute. Stir in garlic, ginger, and chile and cook until chicken is almost cooked through, about 3 minutes.
Stir in jam and pineapple, then add scallions. Cook until chicken is cooked through and scallions are bright green and tender, about 3 minutes. Season with vinegar and salt. Serve over rice.