First, prepare all ingredients by cutting the 8 boneless, skinless chicken thighs into 1-inch cubes and seasoning them with salt and pepper. In a saucepan, combine 1/2 cup pineapple juice, 1/3 cup low sodium soy sauce, 1/3 cup low sodium chicken stock, 1/3 cup hoisin sauce, 1/2 cup brown sugar, 1 tablespoon minced fresh garlic, and 2 teaspoons cornstarch, then cook until it reduces to about 1 cup and thickens to a syrupy consistency by bringing it to a rolling boil.

Second, in a large skillet, heat 1 tablespoon olive oil over medium-high heat and cook the chicken cubes for about 5 minutes until no longer pink, then drain any excess liquid.

Third, add the thickened sauce to the chicken in the skillet and stir to combine everything evenly.

Fourth, stir in 1 cup diced pineapple and 1/2 cup roasted, salted cashews if using, then cook for an additional minute to blend the flavors.

Fifth, serve the mixture hot over rice for a complete meal. For a creative touch, present it in a hollowed-out pineapple to impress your guests.