Healthy Recipe For You and Your Loved Ones

Sticky Pineapple Chicken

There's just something about a meal served inside a pineapple that transports me to somewhere beyond my kitchen table. Hawaii, Bora Bora, Fiji, you name the tropical local, and this Sticky Pineapple Chicken will take your taste buds there. It's everything you want a takeout-fakeout dish to be—tender chicken tossed in a sweet, tangy, sticky sauce. So saucy that you'll be tempted to ditch the fork for a spoon so you can scoop up every last. drop. Ingredients 1/2 cup pineapple juice 1/3 cup low sodium soy sauce 1/3 cup low sodium chicken stock 1/3 cup hoisin sauce 1/2 cup brown sugar 1 Tablespoon minced fresh garlic 2 teaspoons cornstarch 1 Tablespoon olive oil 8 boneless, skinless chicken thighs cut into 1-inch cubes 1 cup diced pineapple 1/2 cup roasted, salted cashews (optional) Rice, for serving

Instructions In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside. Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.

Serve the chicken atop a bed of rice. For a bit more flair to your presentation, serve the chicken and rice inside a hollowed out pineapple. If you can't find chicken thighs, you can use 4 medium chicken breasts, however the meat won't be as tender.

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