Sticky Asian Pinapple Chicken

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.

Cut pineapple in half from top to bottom and hollow out each half making a bowl. Set aside 1 cup of pineapple.

Cook rice according to directions on box.

In a large nonstick pan cook chicken until cooked through. Season with salt and pepper.

Stir in sauce, add pineapple and cashews, cook for another min or two and serve over rice in the hollowed out pineapple halves.