1/4 cup soy sauce
1/4 cup water
6 tablespoons honey
2 tablespoons pineapple juice
1 and 1/2 tablespoons rice wine vinegar
1 and 1/2 tablespoons dry sherry or mirin
1 teaspoon freshly grated ginger
1 tablespoon cornstarch mixed with 1 tablespoon cold water
2-4 tablespoons canola oil
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons cornstarch
1 red bell pepper, cut into 1-inch pieces
1 and 1/2 cups fresh pineapple chunks
scallions and cashew pieces, for serving
Prepare the sauce: In a small bowl, whisk together the soy sauce, water, honey, pineapple, rice wine vinegar, sherry, and grated ginger. Set aside with the cornstarch slurry.
Season the chicken with salt and pepper and toss with the 2 tablespoons cornstarch in a zip-top bag. Heat 2 tablespoons oil in a wok or large skillet over medium heat. Place the chicken in the pan and cook until golden, about 5 minutes, stirring often (add more oil as needed). Add the bell pepper and saute 2-3 minutes more. Add the pineapple to the pan. Whisk the cornstarch slurry into the sauce and pour it into the pan. Toss until it coats the chicken. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat. Serve over rice, and top with scallions and cashews.