2 cups White Rice, uncooked
1 can (20 oz.) Pineapple Chunks
1 tablespoon cornstarch
1 tablespoon vegetable oil
6-8 individual, sliced Boneless Skinless Chicken Thighs, 1/2 inch
2 large garlic cloves, pressed
1 large large onion, diced
1 medium red bell pepper, diced
1 tablespoon fresh ginger, minced
1-1/2 cups snow peas, halved
1/2 cup chicken broth
2 tablespoons Soy Sauce
1 tablespoon Hoisin Sauce
1/4 teaspoon ground cinnamon
2 tablespoons honey
Prepare rice according to package directions; set aside.
Drain pineapple, reserve juice. Mix 1/4 cup juice with cornstarch; set aside.
Heat large skillet over medium-high heat; add oil and chicken brown for 5 minutes. Add garlic, bell pepper, onion and ginger saute 3 minutes. Add snow peas and remaining pineapple juice, chicken broth, soy sauce, hoisin sauce, cinnamon and honey. Cook for an additional 5 minutes or until internal temperature of the chicken reaches 165º F. Add pineapple and cornstarch mixture, cook until the sauce thickens. Serve over rice.