Instructions

• 1 In a medium saucepan, whisk together the pineapple juice, soy sauce, hoison sauce, chicken stock, garlic, brown sugar and cornstarch. Bring to a boil and cook until it has redced to about 1 cup and is the consistency of thick syrup. Set aside to cool.
• 2 Add the olive oil to a large non-stick skillet set over medium-high heat. Add the chicken and season with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids and then add the sauce to teh pan and stir until well combined. Add the pineapple chunks and cook, stirring for an additional 1 minute.
• 3 Serve over white Rice.
• 4 To be fancy, I used fresh pineapple, cut in half lengthwise, hollowed it out, and used these as serving bowls for the final meal as seen in the photo. Rylee thought it was cool, but still ended up not liking the chicken. She doesn't do sauces!