Start by making the marinade. In a bowl, mix together the fresh pineapple juice, soy sauce, chicken broth, hoisin glaze, brown sugar, minced garlic, ginger, and rice vinegar. This is where the magic happens—the sweet and savory goodness starts to meld.

Take those chopped chicken thighs and toss them in the marinade. Ensure each piece is well-coated. Cover and let it marinate in the fridge for at least 30 minutes. If you have more time, letting it sit longer (up to 2 hours) will deepen the flavors.

After marinating, heat olive oil in a large skillet over medium-high heat. Add the marinated chicken to the pan. Sauté until the chicken is browned and cooked through, about 6-8 minutes. The smell will be irresistible!

Once the chicken is cooked, pour the remaining marinade into the skillet. Bring it to a simmer. Mix cornstarch with a little water to create a slurry, then add this to the skillet. The sauce will thicken into a glaze that clings beautifully to the chicken.

Stir in the fresh pineapple chunks. Cook for an additional 2-3 minutes until the pineapple is warmed through. This step adds freshness and juiciness, balancing the rich flavors of the chicken.

Scoop your sticky pineapple chicken over a serving of rice. Garnish with some chopped green onions or sesame seeds, if you like. Dig in and relish every bite!