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Before you jump to Sticky Asian Pinapple Chicken recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.

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You may well prefer cooking with your oven, but using a microwave instead will cost you a lot less money. Possibly the realization that an oven uses 75% more energy will motivate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save a great deal of energy and do the job faster with countertop appliances rather than a stove. You might reckon that you save energy by washing your dishes by hand, but that is certainly not true. Particularly if you ensure that the dishwasher is full before starting a cycle. Don’t dry the dishes with heat, use the cool dry or air dry options to increase the money you save.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. It is quite straightforward to live green, after all. Typically, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to sticky asian pinapple chicken recipe. To cook sticky asian pinapple chicken you only need 14 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Sticky Asian Pinapple Chicken:

1. You need 1/2 cup pineapple juice
2. Prepare 1/3 cup low sodium soy sauce
3. Provide 1/3 cup low sodium chicken broth
4. You need 1/3 cup hoisin sauce
5. Use 1/2 cup brown sugar
6. Provide 1 1/2 tsp ginger minced
7. You need 1 1/2 tsp garlic minced
8. Provide 2 tsp corn starch
9. Prepare 2 tbsp olive oil
10. You need 3 boneless skinless chicken breast diced
11. You need 1 large pinapple (if serving in pineapple bowls)
12. Take 1 can crushed pineapple(if not serving in pineapple bowls)
13. Take 1/2 cup cashews roasted salted
14. Use 3-4 cups cooked rice

Instructions to make Sticky Asian Pinapple Chicken:

1. In medium saucepan wisk together pineapple juice, soy sauce, chicken broth, hoisin sauce, brown sugar, garlic, ginger, and corn starch. Bring to a boil and reduce to about a cup to a cup and a half. Set aside.
2. Cut pineapple in half from top to bottom and hollow out each half making a bowl. Set aside 1 cup of pineapple.
3. Cook rice according to directions on box.
4. In a large nonstick pan cook chicken until cooked through. Season with salt and pepper.
5. Stir in sauce, add pineapple and cashews, cook for another min or two and serve over rice in the hollowed out pineapple halves.

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