Are you willing to put in a little extra work to get a showstopping aesthetic when cooking? This dish is one of those cases, you can easily use canned pineapple but using fresh pineapple allows you to make fun pineapple boats that will transport you to a tropical island while eating this sticky, sweet, and spicy chicken with rice 🍚.
8 chicken thighs, cut into cubes
1 fresh pineapple 🍍 or 1 (14 oz.) can of pineapple (reserve juice)
1 teaspoon ginger, minced
1 tablespoon garlic, minced
1-2 bell peppers
salt & pepper to taste
Handful cashews (I used Trader Joe's coconut cashews)
2 tablespoons vegetable oil
Cooked rice for serving
1/3 cup brown sugar, packed
1/3 cup soy sauce
1/3 cup chicken stock
2 teaspoons cornstarch
1-2 tablespoons sriracha
red chili flakes for garnish
green onions, chopped
Add oil to a large skillet or wok 0ver medium-high heat.
If using fresh pineapple 🍍, use a sharp knife and carefully cut down the middle. Slice down and across the pineapple flesh and use a spoon to scoop out to make a boat. Place pieces in a bowl to the side.
Season chicken with salt & pepper and place in skillet. Fry for about 10 minutes. In the meantime in a small bowl, combine soy sauce, hoisin sauce, brown sugar, and pineapple juice. In another bowl add cornstarch to 3 tablespoons stock and whisk until fully incorporated. After chicken is done cooking, set aside in a bowl.
Place sliced peppers, pineapple, and garlic into the skillet and fry for about two minutes. Next, add sauce and cornstarch mixture and bring to a boil for a few minutes. Lastly, add remaining stock and bring to a simmer, stirring occasionally until the sauce has reduced and thickened. Add cashews.
Place chicken back into the skillet and evenly coat with sauce. Place rice in one half of pineapple and chicken. Top with chili flakes and green onion. Serve immediately and enjoy!