Ingredients
Method
Mix the sauce.
- In a small bowl, whisk together pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, minced garlic, and cornstarch until smooth. Set it aside.
Cook the chicken.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden on all sides. This takes about 6–8 minutes.
Add the sauce.
- Pour the sauce mixture over the chicken. Stir to coat everything evenly. Bring it to a simmer and let it cook until the sauce thickens and becomes glossy, about 5–7 minutes.
Add pineapple.
- Stir in the diced pineapple and let it cook for another minute or two so it warms up and blends with the sauce.
Serve and enjoy.
- Spoon the Sticky Pineapple Chicken over steamed rice and sprinkle cashews on top if using.
Eva’s Tip: If you like extra flavor, toss in some sliced peppers, onions, or even a handful of green beans. The sauce clings beautifully to veggies, too!
Notes
1. Adjust sugar based on your taste—less for a tangy version, more for a sweeter glaze.
2. Add fresh ginger to brighten up the sauce.
3. Always cook the sauce until it thickens; that’s what makes it sticky and flavorful.
4. Don’t overcrowd the pan—cook the chicken in batches if needed.