Ingredients
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1 tbsp.
vegetable oil
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1 lb.
boneless skinless chicken thighs, cut into 1" pieces
Kosher salt
Freshly ground black pepper
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1
red bell pepper, chopped
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3/4 c.
canned pineapple juice
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1/4 c.
low-sodium soy sauce
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1/4 c.
packed light brown sugar
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2 tbsp.
hoisin sauce
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2
cloves garlic, minced
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1/2
jalapeño, minced (seeded if desired)
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2 tsp.
cornstarch
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1 c.
pineapple chunks
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1/4 c.
cashews
Thinly sliced scallions, for serving
Cooked white rice, for serving
Lime wedges, for serving
Directions
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.
