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Firefighter Mike P.

Yield: 4-5

Prep time: 15-20 minutes

Total time: 45 minutes


½ cup pineapple juice

1/3 cup soy sauce

1/3 cup chicken stock

1/3 cup hoisin sauce

½ cup brown sugar

1 tablespoon of minced garlic

2 teaspoons cornstarch

1 tablespoon olive oil

8 skinless, boneless chicken thighs

1 cup diced pineapple

½ cup cashews (optional)

Rice for serving


Dice chicken thighs into 1 inch pieces.

In a medium saucepan, whisk pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic, and cornstarch.  Bring to a boil and cook until sauce has reduced and thickened.

In another pan, heat olive oil on medium heat.  Add chicken and season with salt and pepper.  Cook until no longer pink.  Drain excess liquid.

Add sauce to chicken and stir.  Add diced pineapple and cashews (optional), stir, and cook for an additional minute.

Serve on rice.

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