Name: Sticky Pineapple Chicken
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1/2 cup pineapple juice; 1/3 cup low-sodium soy sauce; 1/3 cup low-sodium chicken stock; 1/3 cup hoisin sauce; 1/2 cup brown sugar; 1 tablespoon minced fresh garlic; 2 teaspoons cornstarch; 1 tablespoon olive oil; 8 boneless, skinless chicken thighs, cut into 1-inch cubes; Kosher salt and freshly ground black pepper; 1 cup diced pineapple; 1/2 cup roasted salted cashews, optional; Cooked rice, for serving

Directions

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34m Easy 98%

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For a bit more flair to your presentation, serve the chicken and rice inside a hollowed-out pineapple. If you can't find chicken thighs, you can use 4 medium chicken breasts, although the meat won't be as tender.

Whisk the pineapple juice, soy sauce, stock, hoisin sauce, brown sugar, garlic and cornstarch together in a medium saucepan. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
Add the oil to a large nonstick skillet and place over medium-high heat. Add the chicken and season it with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Drain off any liquid, then add the sauce to the skillet and stir until combined. Add the pineapple and cashews if using; cook, stirring, for an additional 1 minute. Serve the chicken on a bed of rice.

Sticky Pineapple Chicken

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