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.

    packed light brown sugar

  • 2 tbsp.

    hoisin sauce

  • 2

    cloves garlic, minced

  • 1/2

    jalapeño, minced (seeded if desired)

  • 2 tsp.


  • 1 c.

    pineapple chunks

  • 1/4 c.


  • Thinly sliced scallions, for serving

  • Cooked white rice, for serving

  • Lime wedges, for serving


Step 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. 


Step 2:
Meanwhile, make sauce: in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer.


Step 3:

Make a slurry: In a small bowl whisk together 2 teaspoons water and cornstarch until smooth, then whisk into saucepan. Cook until thickened, about 5 minutes. 


Step 4:

Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews. 


Step 5:

Garnish with scallions and serve with rice and lime.