Hawaiian Chicken Recipe

This Hawaiian chicken recipe combines tender chicken, sweet pineapple, and colorful bell peppers in a savory-sweet sauce. Ready in under 30 minutes, it’s an easy one-pan meal that brings tropical flavor to your dinner table.

Print Pin

Course: Main Course

Cuisine: Hawaiian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 420kcal

Author: Chloe White

Cost: $5

Equipment

– Large skillet
Mixing bowls
whisk
Knife
Cutting board

Ingredients

1.5 lbs boneless skinless chicken breasts, cut into pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup pineapple chunks
3 tbsp olive oil
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
2 tbsp rice vinegar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp cornstarch
3 tbsp water
salt and pepper to taste
green onions and sesame seeds for garnish

Instructions

Pat chicken dry and season with salt and pepper. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and pineapple juice.
Toss chicken in the sauce and marinate for 10–15 minutes. Mix cornstarch with water to create a slurry.
Heat oil in a large skillet and cook chicken for 2–3 minutes per side until lightly browned. Remove and set aside.
In the same pan, cook bell peppers for 2 minutes until slightly tender.
Return chicken to the pan with pineapple and reserved sauce. Simmer for 3–4 minutes until chicken is cooked through.
Add cornstarch slurry and stir until sauce thickens and becomes glossy.
Garnish with green onions and sesame seeds, then serve over rice.

Notes

For best flavor, allow chicken to marinate briefly before cooking. Do not overcrowd the pan to ensure proper browning. Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently with a splash of pineapple juice or water.

Nutrition