# 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
# 1 cup diced pineapple
# 1/2 cup roasted, salted cashews (optional)
# Rice, for serving
In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. 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 olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.
Serve the chicken with rice.
Recipe: Afroza Naznin