hawaiian pineapple chicken recipe
The Best hawaiian pineapple chicken recipe
I love this Hawaiian pineapple chicken recipe because it’s one of those dishes that just works—simple, flavorful, and always a hit with my family. My kids ask for it at least once a week, and honestly, I don’t mind making it because it’s so easy to throw together. The sweetness of the pineapple balances the savory chicken perfectly, and the sauce caramelizes just enough to make every bite satisfying. It’s one of those meals that feels special without requiring any extra effort, which is exactly what I need on busy weeknights.
What I appreciate most about this recipe is how versatile it is. You can serve it over rice for a hearty dinner, toss it with noodles for a quick lunch, or even stuff it into wraps for an on-the-go meal. Plus, the ingredients are straightforward—chicken, pineapple, bell peppers, and a few pantry staples—and it comes together in under 30 minutes. The pineapple adds a nice dose of vitamin C, and the lean protein keeps everyone full without feeling heavy. It’s a recipe that checks all the boxes for me: fast, healthy, and something the whole family actually enjoys.
Hawaiian Pineapple Chicken
A sweet and savory dish featuring tender chicken thighs glazed in a sticky pineapple sauce, served with bell peppers and onions. Perfect for a quick weeknight dinner with a tropical twist.
🥘Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup pineapple juice (from a can or fresh)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or brown sugar
- 2 tbsp ketchup
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- 1 tbsp vegetable oil
- 1 bell pepper (any color), sliced
- 1 small onion, sliced
- 1 cup pineapple chunks (fresh or canned)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
👨🍳Directions
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1 Season the chicken pieces with salt and black pepper. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until browned but not fully cooked. Remove the chicken from the skillet and set aside.
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2 In the same skillet, add vegetable oil and sauté the bell pepper and onion for 3-4 minutes until softened. Add the pineapple chunks and cook for another 1-2 minutes.
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3 In a mixing bowl, whisk together pineapple juice, soy sauce, honey, ketchup, rice vinegar, garlic, and ginger. Pour the sauce into the skillet with the vegetables and bring to a simmer.
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4 Return the chicken to the skillet and stir to coat in the sauce. Simmer for 5-6 minutes until the chicken is fully cooked and the sauce begins to thicken.
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5 Stir the cornstarch slurry and add it to the skillet. Cook for another 1-2 minutes until the sauce thickens to a glossy glaze.
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6 Garnish with sesame seeds and green onions. Serve hot over steamed rice or noodles.
🔧Equipment
- Large skillet or wok
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
- Tongs or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hawaiian Pineapple Chicken Works
This Hawaiian pineapple chicken recipe is one of those foolproof dishes that always delivers—sweet, tangy, and packed with flavor, it’s a crowd-pleaser whether you’re feeding your family on a weeknight or hosting a backyard barbecue. The combination of juicy pineapple and savory chicken is simple enough for kids to love but still feels special, making it perfect for any occasion. Plus, it’s easy to scale up or down, so you can make it work for a small dinner or a big potluck without any extra stress.
❓ Frequently Asked Questions About Hawaiian Pineapple Chicken
1. What type of pineapple is best for Hawaiian pineapple chicken?
Fresh pineapple is ideal for the best flavor and texture, but canned pineapple chunks (in juice, not syrup) work well in a pinch. If using fresh, opt for a ripe but firm pineapple to avoid excess moisture in the dish.
2. Can I make Hawaiian pineapple chicken in a slow cooker or Instant Pot?
Yes! For a slow cooker, combine all ingredients (except cornstarch slurry) and cook on low for 4-5 hours or high for 2-3 hours. For an Instant Pot, sauté the chicken first, then pressure cook on high for 8 minutes with a quick release. Thicken the sauce afterward with cornstarch.
3. How do I prevent the chicken from drying out?
Avoid overcooking the chicken—cook it just until it reaches 165°F (74°C) internally. Marinating the chicken in soy sauce or pineapple juice for 15-30 minutes before cooking also helps retain moisture. Adding a splash of chicken broth can further keep it tender.
4. What sides pair well with Hawaiian pineapple chicken?
Classic pairings include steamed jasmine or white rice, fried rice, or noodles. For a lighter option, serve with stir-fried vegetables, a fresh green salad, or grilled asparagus. Hawaiian-style macaroni salad or coconut rice also complement the dish.
5. Can I make this recipe ahead of time or freeze leftovers?
Yes, you can prepare the dish ahead and store it in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the sauce thickens too much. For freezing, store in an airtight container for up to 3 months—thaw in the fridge and reheat slowly to prevent the pineapple from becoming mushy.
