1-First, in a medium saucepan, whisk together 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, and 2 teaspoons cornstarch. Bring this mixture to a boil and let it cook until it reduces to about 1 cup and thickens into a syrupy glaze. Set it aside once it’s ready, as this forms the heart of the dish.

2-Next, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 8 boneless, skinless chicken thighs, cut into 1-inch cubes, and season them with a bit of salt and pepper. Stir and cook until the chicken is no longer pink, which takes about 5 minutes. Drain any extra liquid to keep the flavors bold.

3-Pour the prepared sauce over the cooked chicken in the skillet and stir everything together.

4-Add 1 cup diced pineapple and 1/2 cup roasted, salted cashews if you’re using them.

5-Cook while stirring for another minute to let the flavors meld.

6-Serve the chicken hot over rice for a complete meal. For a fun twist, present it in a hollowed-out pineapple to make it look extra special.