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Easy Pineapple Chicken

ChickenStove-TopAsian

Time: 30 minutes

Yield: 4 servings

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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!

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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.

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