1. Start by cutting your pineapple in half, straight down the middle, through the green stuff and everything. Then hollow it out, creating 2 bowls. With the pineapple you removed, cut it into about ½ inch chunks and set aside (we will use it later).
2. In a medium saucepan whisk together the pineapple juice, soy sauce, chicken broth, hoisin, brown sugar, garlic, and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced about 1 cup and is the consistency of syrup. (if it hasn’t thickened up, whisk in a little more cornstarch). Set the sauce aside
3. In a skillet, over medium heat, add your pan lube. Once the pan is hot add your chicken, salt and pepper to taste. Cook till G.B.D. (golden brown delicious). Drain off any liquids in the pan, then add your sauce and stir. Add in the pineapple I told you’d use later and the cashews, cook for about a minute longer.

Now here is the fun part. With your hollowed out pineapple, fill about a ⅓ of it with rice, then the rest with your yummy chicken, for a little more flair you can top the chicken with some sesame seeds and serve.