Ingredients
Scale
- 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
Instructions
- In a medium saucepan, whisk together pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic, and cornstarch. Bring to a boil and cook until thickened (about 5-7 minutes). Set aside.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken cubes seasoned with salt and pepper; cook for about 5 minutes until no longer pink.
- Drain excess liquid from the skillet and stir in the sauce along with diced pineapple and cashews. Cook for an additional minute.
- Serve hot over rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup of dish (240g)
- Calories: 360
- Sugar: 28g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg