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      Pineapple Chicken

      This pineapple chicken stir fry may just take the crown. It has the tangy bite from the pineapple, a solid crunch from cashews, and a little kick of heat from jalapeño. What’s not to love?! 


      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. cornstarch

      1 c. pineapple chunks

      1/4 c. cashews

      Thinly sliced scallions, 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, make sauce: in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer.
      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.
      4. Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews.
      5. Garnish with scallions and serve with rice and lime.

      Yields: 4 servings

      Prep Time: 0 hours 10 mins

      Total Time: 0 hours 30 mins

      By Lindsay Funston for delish