In a large skillet over medium high heat, add olive oil. Season the chicken with salt and pepper, add it to the pan. Cook for 5 minutes, until browned on all sides. Stir in bell pepper and cook for 3 minutes more, until tender.
1 tablespoon olive oil, 1 pound boneless skinless chicken thighs, salt & pepper, 1 red bell pepper
In a small saucepan, combine pineapple juice, soy sauce, chicken stock, brown sugar, hoisin sauce, garlic and jalapeno. Stir to combine and bring to a simmer over medium high heat.
½ cup pineapple juice, 4 tablespoons soy sauce, ¼ cup low sodium chicken stock, ⅓ cup hoisin sauce, ½ cup brown sugar, 2 cloves garlic, ½ jalapeno
In a small bowl, mix together cornstarch and 2 tsp water (to make a slurry). Whisk the cornstarch slurry into the sauce and continue to simmer until the sauce has thickened, about 5 minutes.
2 teaspoons cornstarch
Pour sauce over the chicken, stir and simmer for 3 minutes.
Add pineapple chunks and cashews to the skillet and stir to combine.
1 cup pineapple chunks, ¼ cup cashews
Optionally, serve over white rice and garnish with chopped green onions and fresh lime wedges.
green onions, cooked white rice, lime wedges
Video
Notes
After adding the cornstarch slurry to the sauce, let it simmer until it reaches your desired thickness. The longer the sauce simmers, the thicker it will get.
You can use chicken breast instead of chicken thighs.
Use fresh or canned pineapple. Frozen pineapple contains too much water.
If you'd like to serve it in a pineapple as pictured: cut a pineapple in half lengthwise, and scoop out the center to create a bowl.
Storage: Store pineapple chicken in an airtight container in the refrigerator for 3 days.