Sticky Pineapple Chicken

recipes by Afroza Naznin


Pineapple juice 1/2 cup
Low sodium soy sauce 1/3 cup
Low sodium chicken stock 1/3 cup
Hoisin sauce 1/3 cup
Brown sugar 1/2 cup
Minced fresh garlic 1 tbsp.
Corn-starch 2 tsp.
Olive oil 1 tbsp.
Boneless, skinless chicken thighscut into 1-inch cubes 8
Diced pineapple 1 cup
Salted cashews (optional) 1/2 cup roastedRice, for serving


In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and corn starch. 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 non-stick 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, for 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.

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