Recipe Background
Pineapple and chicken? What a delicious combination! The tangy sweetness of the pineapple and the savory chicken come together with crunchy cashews and garden-fresh peppers for an amazing dish! Of course, the umami-packed and fragrant pineapple-soy sauce doesn't hurt either! Since it's ready in a flash, Easy Pineapple Chicken sure is eating on Easy Street!
Pineapple and chicken? What a delicious combination! The tangy sweetness of the pineapple and the savory chicken come together with crunchy cashews and garden-fresh peppers for an amazing dish! Of course, the umami-packed and fragrant pineapple-soy sauce doesn't hurt either! Since it's ready in a flash, Easy Pineapple Chicken sure is eating on Easy Street!
Ingredients
For the stir-fry:
- 1 tablespoon olive oil
- 1 pound chicken thighs boneless and skinless, cut into cubes
- salt to taste
- black pepper to taste
- 1 red bell pepper chopped
- 1/2 cup pineapple juice
- 4 tablespoons soy sauce
- 1/4 cup low-sodium chicken stock
- 1/2 cup brown sugar
- 1/3 cup hoisin sauce
- 2 cloves garlic minced
- 1/2 jalapeño minced
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 cup pineapple chunks
- 1/4 cup cashews
Optional, for serving:
- white rice to taste, cooked and hot
- green onions to taste, sliced
- lime wedges to taste
Directions
- In a large skillet over medium-high heat, add the olive oil.
- Evenly season the chicken thigh pieces with the salt and the black pepper.
- Add the chicken pieces to the hot oil and cook, while stirring, until they are browned on all sides, about 5 minutes.
- Add the bell peppers to the chicken pieces and cook, while stirring, until the peppers are tender, about 3 minutes.
- Transfer the skillet from the heat and set it aside.
- In a small saucepan over medium-high heat, add the pineapple juice, the soy sauce, the chicken stock, the brown sugar, the hoisin sauce, the garlic, and the jalapeños and stir to combine.
- Bring the sauce mixture to a simmer.
- In a small bowl, add the cornstarch and the water and whisk until the cornstarch has dissolved.
- Add the slurry to the sauce mixture and simmer until the sauce has thickened, about 5 minutes.
- Place the skillet with the chicken mixture over medium-high heat.
- Add the sauce to the chicken mixture and stir to combine.
- Bring the stir-fry to a simmer and cook until the chicken pieces reach an internal temperature of 165 degrees F, about 3 minutes.
- Add the pineapple chunks and the cashews to the stir-fry and stir to combine.
- Plate the stir-fry over the rice.
- Garnish with the green onions and the lime wedges and serve.
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