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Pineapple Chicken


  • 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 c. canned pineapple juice
  • 1/4 c. low-sodium soy sauce
  • 1/4 c. brown sugar
  • 2 tbsp. hoisin sauce
  • 2 cloves garlic, minced
  • 1/2 jalapeño, minced (seeded if desired)
  • 2 tsp. cornstarch
  • 1 c. pineapple chunks
  • 1/4 c. cashews
  • Sliced green onions, for serving
  • Cooked white rice, for serving
  • Lime wedges, for serving


  1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in bell pepper and cook until just tender, 3 minutes more.
  2. Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer. Make a slurry: In a small bowl whisk together 2 tsp. water and cornstarch until combined, then whisk into saucepan. Cook until thickened, about 5 minutes.
  3. Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews.
    Garnish with green onions and serve with rice and lime.

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