Step 1

Remove the skin form the chicken thighs.

Step 2

Cut the chicken thighs into 1 inch cubes.

Step 3

Heat the olive oil in a skillet over medium high heat.

Step 4

Add the chicken and cook for 5 minutes or until no longer pink.

Step 5

Remove the chicken from the skillet.

Step 6

In a bowl combine the pineapple juice, chicken soup, hoisin sauce, soy sauce, cornstarch, garlic and sugar and whisk well.

Step 7

Pour the mixture in a skillet and bring to a boil.

Step 8

Add the pineapple and stir to combine.

Step 9

Cook for a few minutes or until the sauce has reduced and thickened.

Step 10

Add the chicken back to skillet and stir to combine.

Step 11

Stir in the cashew nuts.

Step 12

Top with scallions (if using) and serve.