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2 teaspoons vegetable oil

1 pound boneless skinless chicken thighs (cut into 1 inch pieces) or rotisserie chicken

1 red bell pepper (seeded. cored and cut into 1 inch pieces)

1 cup pineapple chunks (fresh or canned)

1 (8 oz) can of diced jalapeños

1 teaspoon minced garlic

1 teaspoon minced ginger

¾ cup pineapple juice

¼ cup low sodium soy sauce

⅓ cup low sodium chicken broth

⅓ cup hoisin sauce

¼ cup brown sugar

4 teaspoons corn starch (2 tablespoons cold water right before - don’t mix yet)

2 teaspoons sesame seeds

1 tablespoon sliced green onions

1 cup chopped salted cashews

Salt and pepper to taste

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1. Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.

2. Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through. Otherwise, just slap the rotisserie chicken in around step 5.

3. Add the red bell pepper, pineapple chunks, and diced jalapeños to the pan and cook for 4-5 minutes or until tender.

4. Add the ginger and garlic and cook for 30 seconds more.

5. In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.

6. Add the sauce mixture to the pan and bring to a simmer.

7. Mix the corn starch with 2 tablespoons of cold water; stir until smooth.

8. Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.

9. Sprinkle with sesame seeds and green onions, then serve.

Note: Cashews can be added anytime!