About
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
Step 1 -In a large skillet over medium-high heat, add the olive oil.
Step 2 -Evenly season the chicken thigh pieces with the salt and the black pepper.
Step 3 -Add the chicken pieces to the hot oil and cook, while stirring, until they are browned on all sides, about 5 minutes.
Step 4 -Add the bell peppers to the chicken pieces and cook, while stirring, until the peppers are tender, about 3 minutes.
Step 5 -Transfer the skillet from the heat and set it aside.
Step 6 -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.
Step 7 -Bring the sauce mixture to a simmer.
Step 8 -In a small bowl, add the cornstarch and the water and whisk until the cornstarch has dissolved.
Step 9 -Add the slurry to the sauce mixture and simmer until the sauce has thickened, about 5 minutes.
Step 10 -Place the skillet with the chicken mixture over medium-high heat.
Step 11 -Add the sauce to the chicken mixture and stir to combine.
Step 12 -Bring the stir-fry to a simmer and cook until the chicken pieces reach an internal temperature of 165 degrees F, about 3 minutes.
Step 13 -Add the pineapple chunks and the cashews to the stir-fry and stir to combine.
Step 14 -Plate the stir-fry over the rice.
Step 15 -Garnish with the green onions and the lime wedges and serve.
