INGREDIENTS
- 1 tbsp oil
- 450g boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 Red Bell Pepper, chopped
- ¾ cup pineapple juice (canned, if available)
- ¼ cup low sodium soy sauce
- ¼ cup brown sugar
- 2 tbsp hoisin sauce
- 2 cloves garlic, minced
- ½ jalapeño, minced
- 2 tsp cornstarch
- 1 cup pineapple chunks
- ¼ cup cashews
HOW TO MAKE IT:
- Heat oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Cook for about 5 minutes until chicken is golden brown.
- Add chopped bell pepper to the skillet and stir. Cook for an additional 3 minutes until bell peppers are softened.
- In a bowl, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, minced garlic, and minced jalapeño. Mix well.
- In a small saucepan, heat the pineapple juice mixture until simmering. In a separate small bowl, mix cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the simmering sauce and cook until the sauce thickens.
- Pour the thickened sauce over the chicken and bell peppers in the skillet. Let it simmer for 3 more minutes.
- Add pineapple chunks and cashews to the skillet. Stir gently to combine and coat everything with the sauce.
- Garnish with green onions if desired, and serve hot with steamed rice.
Enjoy your Pineapple Chicken!
Labels
MEALS