4 Chicken Thighs, cut into 1 inch pieces
Salt and Pepper
1 Red Bell Pepper, diced
3/4 C. Pineapple Juice
1/4 C. Soy Sauce
1/4 C. Brown Sugar
2 T. Hoisin Sauce
Garlic
1 Jalapeno, diced
2 t. Cornstarch
1 can Cut Pineapple
Sliced green onions
Season chicken with salt and pepper and cook until browned on each side. Add bell pepper and cook until slightly soft.
While the chicken is cooking, add pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeno to a saucepan and bring to a simmer. In a separate bowl, add cornstarch and 2 t. water and mix. Whisk into saucepan to thicken the sauce.
Once thickened, add sauce to chicken. Stir in pineapple.
Garnish with green onions and serve over rice.