Serves 4

Pineapple Chicken

This sweet and savoury dish uses pineapple to brighten the dish, combined with a little heat from the jalapeño and a solid crunch from the cashews. Whether you serve it over rice or your preferred veggie, this meal is on the table under 30 minutes and not to mention delicious!

Ingredients

  • 1 tbsp. vegetable oil
  • 1 lb. boneless skinless chicken thighs, cut into 1" pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 red bell pepper, chopped
  • 3/4 cup canned pineapple juice
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup packed light brown sugar
  • 2 tbsp. hoisin sauce
  • 2 cloves garlic, minced
  • 1/2 jalapeño, minced (seeded if desired)
  • 2 tsp. cornstarch
  • 1 cup pineapple chunks
  • 1/4 cup cashews
  • Thinly sliced scallions, for serving
  • Cooked white rice, for serving
  • Lime wedges, for serving

Method

  1. In a large pan over medium heat, heat the oil. 
  2. Season the chicken with salt and pepper and cook, stirring occasionally until golden. Add in the bell pepper until tender, around 3 minutes. 
  3. In a small saucepan, make the sauce by combining pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer. 
  4. Make a quick slurry in a small bowl by whisking 2 teaspoons of water and cornstarch until smooth. Add this into the sauce pan and cook until thickened.
  5. Pour the sauce over the chicken and let it simmer for 3 minutes, then stirring in the pineapple and cashews. 
  6. Finally, garnish with scallions and serve with rice and lime. 
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