First Step: Mix the Sauce and Prep the Ingredients Start by gathering all your ingredients to keep things smooth and organized this is your mise en place. In a medium saucepan, whisk together the 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, 1 teaspoon minced ginger, and 2 teaspoons cornstarch. If you’re going vegan, swap the chicken stock for vegetable stock right here to keep the flavors intact. Bring the mixture to a boil over medium heat and cook until it reduces to about 1 cup and thickens to a syrupy consistency, which takes around 5 minutes.

Second Step: Coat and Sear the Chicken Place the 8 boneless, skinless chicken thighs (cut into 1-inch cubes) in a bowl, sprinkle with 2 tablespoons cornflour, and season with a pinch of salt and pepper for a light coating that keeps things juicy. Heat 1 tablespoon olive oil in a large nonstick skillet or wok over medium-high heat. For a low-calorie version, use a bit less oil or opt for a spray. Add the chicken and cook until it’s golden and no longer pink, about 5-6 minutes, stirring occasionally to ensure even browning.

Third Step: Add Veggies and Sauce Once the chicken is seared, toss in the 1 chopped onion and 1 chopped red bell pepper, cooking for 2 minutes to soften them up and add extra crunch and nutrition. If you’re swapping veggies, like using green beans or broccoli, add them here for variety they cook quickly and blend well. Pour in the prepared sauce and stir to combine, letting the flavors meld for another minute or so on medium heat.

Fourth Step: Incorporate Pineapple and Finishing Touches Stir in the 1 cup diced pineapple and 1 tablespoon tomato puree, cooking for an additional 1-2 minutes until everything is well coated and heated through the sauce should get nice and sticky. If you want to dial up the heat, sprinkle in some chili flakes at this stage. For dietary tweaks, add plant-based protein if making it vegan, and keep an eye on portions to maintain the low-calorie vibe in your sticky pineapple chicken recipe.

Fifth Step: Final Cook and Serve If using, mix in the 1/2 cup roasted, salted cashews for added crunch, letting them warm through for about 1 minute. The total cooking time stays around 15 minutes, so keep the heat at medium-high to avoid overcooking. This step is great for experimenting swap in egg noodles instead of rice if you like, and ensure it’s adapted for gluten-free with tamari.

Final Step: Garnish and Enjoy Once done, serve the sticky pineapple chicken over a bed of rice or your choice of base, garnishing with fresh cilantro for a pop of color and flavor. For a fun presentation, dish it inside a hollowed-out pineapple if you’re feeling fancy it’s a hit at gatherings! Add heat with sriracha if desired, and remember, this sticky pineapple chicken recipe pairs perfectly with sides like the pineapple chicken and rice from our collection for an extra tropical twist.