Sticky Pineapple Chicken over rice
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- 1/2 cup pineapple juice (or can of pineapple tidbits has this much)
- 1/3 cup soy sauce
- 1/3 cup chicken boullion/stock
- 1/3 cup hoisin sauce
- 1/2 cup brown sugar
- 1 tbsp minced garlic (I used half)
- 2 tsp corn starch
- 1 tbsp olive oil
- 8 boneless, skinless chicken thighs cut into 1 inch cubes (breast works too, just not as moist)
- 1 cup diced pineapple
- Rice

Instructions:
1) Cook rice
2) In medium saucepan, whisk together pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic + cornstarch. 
3) Bring to a boil + cook until mixture reduce to about 1 cup and is consistency of thick syrup (~10 min). Set sauce aside.
4) Add olive oil to large nonstick skillet over medium-high heat. Add chicken + cook, stiring until no longer pink (~5 min)
5) Drain liquids + add sauce to pan + stir until combined.
6) Add pineapple + cook stiring for 1 more minute
7) Serve chicken over rice.

Tip: For fun, cut pineapple in half lengthwise (including green leafy top), hollow out pineapple + use to serve.