Hawaiian Chicken brings a taste of the tropics right to your dinner table with its perfect balance of sweet, tangy, and savory flavors. This island-inspired dish combines juicy chicken with bright pineapple, colorful bell peppers, and a glaze that will transport you straight to a beachside luau.
Ready in just 45 minutes, this crowd-pleasing recipe is ideal for busy weeknights when you want something special without spending hours in the kitchen. The vibrant colors and bold flavors make it as beautiful as it is delicious – a true feast for all your senses!
Why You’ll Love This
- Simple ingredients that are easy to find at any grocery store
- Sweet and tangy sauce that caramelizes beautifully on the chicken
- One-pan meal means minimal cleanup afterward
- Kid-friendly flavors that still excite adult palates
- Versatile recipe that works for casual family dinners or entertaining guests
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 1/2 teaspoon of red pepper flakes or a diced jalapeño
- Chicken breasts can be substituted for thighs, but reduce cooking time slightly to prevent drying out
- Make it a complete meal by adding steamed broccoli or snap peas in the last few minutes of cooking
- For extra tropical flavor, add 1 tablespoon of coconut aminos or a splash of coconut milk
- Meal prep tip: This dish reheats beautifully and flavors deepen overnight, making it perfect for lunch the next day
- For a quicker version, use pre-cut chicken and pre-chopped vegetables from your grocery store
Serving Suggestions
Hawaiian Chicken pairs perfectly with steamed white rice or coconut rice to soak up all that delicious sauce. For a lower-carb option, serve it over cauliflower rice or alongside a simple green salad.
Complete your tropical feast with some quick sides like macaroni salad, grilled pineapple slices, or a refreshing cucumber salad with a splash of rice vinegar and sesame seeds.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Chicken is done when it reaches an internal temperature of 165°F (74°C) and has no pink in the center.
- If sauce becomes too thick, add a tablespoon of water or pineapple juice to thin it out.
- For best flavor, allow the dish to rest for 5 minutes before serving.
FAQs
Can I use frozen pineapple instead of fresh or canned?
Yes! Thaw frozen pineapple completely and drain excess liquid before adding to the dish.
Is this recipe gluten-free?
Not as written, but you can easily make it gluten-free by substituting tamari or coconut aminos for the soy sauce.
Can I make this in a slow cooker?
Absolutely! Add all ingredients except pineapple to a slow cooker and cook on low for 4-5 hours. Add pineapple during the last 30 minutes of cooking.
How can I make this dish ahead for a party?
Prepare everything up to 24 hours ahead, refrigerate, then gently reheat on the stovetop or in a 325°F oven until hot throughout. Add a splash of pineapple juice if needed to refresh the sauce.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
