1/4 cup low-sodium soy sauce
1/4 cup pineapple juice
1/4 cup chicken stock
1 tablespoon olive oil
3 tablespoons brown sugar
2 tablespoons hoisin sauce
1 knob fresh ginger, peeled and grated
3 cloves garlic, pressed
2 teaspoons crushed red pepper
5 boneless skinless chicken breasts, cubed
2 cups fresh pineapple, cubed
1 red bell pepper, chopped
1/4 cup roasted cashews, chopped
Cilantro (optional)
Heat the oven to 375 F.
In a small saucepan, combine the soy sauce, pineapple juice, chicken stock, olive oil, brown sugar, hoisin sauce, ginger, garlic and crushed red pepper.
Bring to a simmer and cook until the sauce begins to thicken, about 3 to 5 minutes, and take off the heat.
In a large mixing bowl, add the chicken, pineapple, red bell pepper and cashews. Toss together, and drizzle the sauce on top, mixing to ensure all pieces are coated.
Spread out the mixture in an even layer on a baking sheet lined with aluminum foil.
Bake for 15 to 25 minutes, rotating the pan halfway through.
Let cool slightly before serving.
Garnish with cilantro (optional).