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Recipe:
● ½ cup pineapple juice
● 1/3 cup low sodium soy sauce
● 1/3 low sodium chicken stock
● 1/3 cup hoisin sauce
● ½ cup brown sugar
● 1 Tablespoon minced fresh garlic
● 2 teaspoons cornstarch
● 1 Tablespoon olive oil
● 8 boneless, skinless chicken thighs cut into 1-inch cubes
● 1 cup diced pineapple
● ½ cup roasted salted cashews (optional)
● Rice, for serving
Instructions:
● In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
● Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring for an additional 1 minute.
● Serve the chicken atop a bed of rice in halved pineapple.