This was a nice easy one, but the time was a bit off on the time. It took me about 45 minutes to make it, so plan accordingly. This came from here https://www.justataste.com/sticky-pineapple-chicken-recipe/.
Start by rinsing your rice, putting it in the rice cooker with the appropriate amount of water, and starting it on the correct setting for the rice you are making (we did white rice). Then cut 8 chicken thighs into 1″ pieces. This was the time consuming part for me because I don’t like fat and thighs are fatty, so next time I’ll probably do chicken breasts instead. Note I did a full recipe of sauce but cut the recipe in half for the chicken, Pineapple, and cashews, and there was way too much sauce (oops), so with a full recipe of everything would probably be perfect amount of sauce.
In a medium sauce pan, whisk together 1/2 C Pineapple juice, 1/3 C low sodium soy sauce, 1/3 C chicken stock, 1/3 C hoisin sauce, 1/2 C brown sugar, 1 tbsp minced garlic, and 2 tsp corn starch. Heat over medium heat to a boil, whisking sporadically.
While that is heating, add 1 tbsp olive oil to a large skillet, then add the chicken thighs. Every few minutes, toss the chicken around so that it browns on all sides. Remember to keep stirring the sauce. Once boiling, it will be a thicker syrup like consistency. At that time, remove from the heat. Once the chicken is cooked through (but not dry), remove to a paper towel lined bowl, then add to the sauce. Add 1 C Pineapple chunks and 1/2 C lightly salted cashews. Stir to combine.
Once this is well combined, the rice should be about done. Serve up the rice as a bed for the chicken mixture and enjoy!
Next time, if I have them, I would slice some green onion and add that as a garnish.