Hawaiian Chicken

Transport your taste buds to the tropical paradise of Hawaii with this delicious Hawaiian Chicken recipe! This vibrant dish combines juicy chicken with sweet pineapple, colorful bell peppers, and a tangy-sweet sauce that perfectly captures the essence of island cuisine.

Perfect for busy weeknights yet impressive enough for weekend gatherings, this 45-minute meal brings a taste of vacation to your dinner table. The balance of savory and sweet flavors will have everyone asking for seconds!

Why You’ll Love This

• Quick 45-minute preparation time, perfect for busy weeknights
• One-pan cooking means minimal cleanup
• Sweet and savory flavor combination appeals to both adults and kids
• Vibrant colors make for an Instagram-worthy plate
• Leftovers taste even better the next day as flavors continue to develop

Ingredients

• 2 teaspoons olive oil
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• Salt and pepper, to taste
• 1 red bell pepper, diced
• 1 can (15 ounces) pineapple chunks, juice and fruit separated
• Pineapple juice from can (about 1 cup)
• ⅓ cup chicken broth
• ¼ cup soy sauce
• 2 tablespoons light brown sugar
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Sesame seeds
• Green onions, chopped

Instructions

1. In a medium mixing bowl, combine the pineapple juice (reserved from the can of pineapple chunks), chicken broth, soy sauce, brown sugar, minced garlic, and grated ginger. If you enjoy a bit of heat, add the red pepper flakes. Whisk everything together until the sugar dissolves and set aside.
2. Heat a large skillet or wok over medium heat. Add the olive oil and swirl to coat the pan. Add the diced chicken pieces and season with salt and pepper to taste. Cook for approximately 8 minutes, stirring occasionally, until the chicken is nearly cooked through and beginning to brown.
3. Add the diced red bell pepper to the skillet with the chicken. Continue cooking for 2-3 minutes, stirring frequently, until the pepper begins to soften but still maintains some crispness.
4. Add the drained pineapple chunks to the skillet. Stir gently to combine with the chicken and bell pepper. Cook for an additional 3-4 minutes until the pineapple is heated through and begins to caramelize slightly.
5. Pour the prepared sauce mixture into the skillet. Stir to coat all ingredients evenly. Bring to a gentle simmer and let cook for about 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
6. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Drizzle the slurry into the simmering sauce while stirring constantly. Add just enough to reach your desired sauce consistency. Continue cooking for 2-3 more minutes until the sauce is glossy and thickened.
7. Remove from heat and sprinkle with sesame seeds and chopped green onions before serving. Serve hot over rice or your preferred side dish.

Tips & Variations

• For a spicy kick, add ½ teaspoon of red pepper flakes or a diced jalapeño
• Substitute chicken thighs for chicken breasts for even juicier results
• Make it vegetarian by using firm tofu or tempeh instead of chicken
• Add other tropical fruits like mango chunks for extra island flavor
• For meal prep, prepare the sauce and chop all ingredients ahead of time
• Try grilling the chicken and pineapple for a delicious smoky flavor

Serving Suggestions

Serve this Hawaiian Chicken over a bed of fluffy white rice or coconut rice to soak up all that delicious sauce. For a lower-carb option, cauliflower rice works beautifully too.

Complete your tropical meal with a simple green salad dressed with a lime vinaigrette or a side of quick-pickled cucumbers for a refreshing contrast to the sweet and savory main dish.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The sauce should coat the back of a spoon when properly thickened.
• If using canned pineapple, reserve the juice for the sauce instead of buying separate pineapple juice.
• Chicken is done when it reaches an internal temperature of 165°F (74°C).

FAQs

Can I make this in a slow cooker?
Yes! Add all ingredients except cornstarch to your slow cooker. Cook on low for 4-5 hours, then stir in cornstarch slurry during the last 30 minutes to thicken the sauce.

Is this recipe gluten-free?
It can be! Simply substitute the soy sauce with tamari or coconut aminos for a gluten-free version.

Can I freeze Hawaiian Chicken?
Yes, this dish freezes well. Store in airtight containers for up to 3 months. The texture of the pineapple may change slightly upon thawing.

What can I use instead of pineapple?
If you’re not a fan of pineapple, try substituting with mango or peaches for a different but still tropical flavor profile.

Hawaiian Chicken

Recipe by Feel Tasty

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Transport your taste buds to the tropical paradise of Hawaii with this delicious Hawaiian Chicken recipe! This vibrant dish combines juicy chicken with sweet pineapple, colorful bell peppers, and a…

Servings4

Prep10 min

Cook20 min

Calories262 kcal

Ingredients

• 2 teaspoons olive oil
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• Salt and pepper, to taste
• 1 red bell pepper, diced
• 1 can (15 ounces) pineapple chunks, juice and fruit separated
• Pineapple juice from can (about 1 cup)
• ⅓ cup chicken broth
• ¼ cup soy sauce
• 2 tablespoons light brown sugar
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Sesame seeds
• Green onions, chopped

Steps

1. In a medium mixing bowl, combine the pineapple juice (reserved from the can of pineapple chunks), chicken broth, soy sauce, brown sugar, minced garlic, and grated ginger. If you enjoy a bit of heat, add the red pepper flakes. Whisk everything together until the sugar dissolves and set aside.
2. Heat a large skillet or wok over medium heat. Add the olive oil and swirl to coat the pan. Add the diced chicken pieces and season with salt and pepper to taste. Cook for approximately 8 minutes, stirring occasionally, until the chicken is nearly cooked through and beginning to brown.
3. Add the diced red bell pepper to the skillet with the chicken. Continue cooking for 2-3 minutes, stirring frequently, until the pepper begins to soften but still maintains some crispness.
4. Add the drained pineapple chunks to the skillet. Stir gently to combine with the chicken and bell pepper. Cook for an additional 3-4 minutes until the pineapple is heated through and begins to caramelize slightly.
5. Pour the prepared sauce mixture into the skillet. Stir to coat all ingredients evenly. Bring to a gentle simmer and let cook for about 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
6. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Drizzle the slurry into the simmering sauce while stirring constantly. Add just enough to reach your desired sauce consistency. Continue cooking for 2-3 more minutes until the sauce is glossy and thickened.
7. Remove from heat and sprinkle with sesame seeds and chopped green onions before serving. Serve hot over rice or your preferred side dish.

Nutrition (per serving)

• Calories: 262 kcal

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The sauce should coat the back of a spoon when properly thickened.
• If using canned pineapple, reserve the juice for the sauce instead of buying separate pineapple juice.
• Chicken is done when it reaches an internal temperature of 165°F (74°C).