Hawaiian Chicken With Pineapple Recipe – A delicious Hawaiian chicken dish that’s nestled inside a whole pineapple. This is the best Hawaiian chicken salad recipe ever! This Hawaiian Chicken With Pineapple is one of my absolute favorite recipes! It’s easy, simple, and delicious! The chicken Greek salad I made earlier has been by far the most popular recipe on my site, but this pineapple chicken recipe is a close second every time.
Hawaiian Pineapple Chicken
I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.
Recipe Summary
Prep:
15 mins
Cook:
50 mins
Total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
Ingredients
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Original recipe yields 6 servingsIngredient Checklist
- ¼ cup butter
- ⅓ cup ketchup
- ¼ cup brown sugar
- 2 teaspoons cornstarch
- ¼ cup vinegar
- 1 teaspoon salt
- 1 teaspoon soy sauce
- ½ teaspoon Worcestershire sauce
- 1 (9 ounce) can crushed pineapple
- 3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks
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Directions
Instructions Checklist
- Step 1Preheat oven to 325 degrees F (165 degrees C).
- Step 2Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
- Step 3Arrange chicken pieces in a 9×13-inch baking dish; pour pineapple sauce over chicken.
- Step 4Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
hawaiian chicken recipe
This Hawaiian Chicken is a quick and easy stir fry recipe made with chicken, red bell pepper, pineapple and delicious sweet and sour sauce! The best part it takes only 30 minutes to make the whole dinner.
If you are looking for a quick and easy dinner idea, try this amazing Hawaiian Chicken! This recipe is loaded with seared chicken, candied red bell pepper, chunks of refreshing pineapple, and the best sweet tangy sauce that makes this whole dish to taste like you are on a tropical island!
Like my other Asian inspired meals (Beef and Broccoli Stir Fry, Healthy Chicken Lettuce Wraps, Mongolian Beef), this recipe takes only 30 minutes to make and only one pan to wash!
how to make it
In a mixing bowl, add pineapple juice from the can (about 1 cup), ⅓ cup chicken broth, ¼ cup soy sauce, 2 tbsp brown sugar, 1 clove minced garlic, and 1 teaspoon grated ginger. If you like your food a bit spicy, you can add ¼ tsp red pepper flakes. Mix it together and set aside.
Preheat a large skillet over medium heat and add 2 teaspoons olive oil.
Add 1 pound chicken breasts cut into 1-inch pieces and season them with salt and pepper. Sear it for about 8 minutes, stirring occasionally, until the chicken is almost cooked through.
Add diced red bell pepper and cook for 2-3 minutes until it’s softened.
Add pineapple chunks and cook for another 3-4 minutes.
Add the sauce mixture to the pan, stir everything and let it simmer for about 5 minutes.
Mix 1 tbsp cornstarch with 2 tbsp water. Add the slurry gradually to the pan, until the sauce thickens to the desired consistency. Cook for a couple of more minutes.
Sprinkle with sesame seeds and chopped green onion before serving.
tips for best results
- Chicken. I like to use boneless skinless chicken breasts in this recipe, but you can also use boneless skinless chicken thighs and also dice them into 1-inch pieces.
- Red Bell Pepper. Even if you are not a big fan of bell peppers, you will love it in this dish! Because we cook it with pineapple and sweet and sour sauce, the red bell pepper caramelizes and taste like candy!
- Pineapple. If you don’t have canned pineapple, you can use 1 cup diced fresh pineapple and regular pineapple juice.
- Spice. I like this dish a bit spicy and usually add about ¼ tsp red pepper flakes. If you are making this recipe for kids or don’t like spicy food, simply omit red pepper flakes.
frequently asked questions
How to store?
You can store it in an air-tight container and keep in the refrigerator for up to 3-4 days.
How to serve?
I like to serve it with a bowl of white rice (check my recipe for Instant Pot White Rice) and sprinkle with some sesame seeds and green onion.
Hawaiian Sticky Chicken with Pineapple
Hawaiian Sticky Chicken with Pineapple. Tender Hawaiian chicken breast, pineapple, onion and peppers, cooked in a sweet and salty sauce until deliciously caramelised.
Caramelised. It’s one of my favourite words, and yes, being English, I spell it with an ‘S’ not a ‘Z’. I’m one of those people who’s easily swayed, so I do hover between the those letters on the keyboard (especially since I have more US readers than UK readers). But I’m sticking with ‘S’ – at least until we win the lottery and move to California.
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Where was I?
Oh yes, Caramelised.
Caramelise me a ham sandwich or a stick of celery and I’d probably eat it.
Caramelised chicken and pineapple recipe though? ooh, let’s just lean in for a closer look…..
Yeah, I ate that.
The kids devoured it like starved animals.
Chris was home late and he’d already eaten, but he ate it too.
The lure of the caramelised meat is just too hard to resist.
Not that that’s a bad thing 🙂
I love a good chicken and pineapple recipe, this Hawaiian Sticky Chicken with Pineapple (it’s got pineapple in, so i’m technically allowed to label it as Hawaiian right?) is healthier, cheaper, quicker and TASTIER than takeway.
Go on, make it this weekend!
The Hawaiian Sticky Chicken with Pineapple Recipe:
Hawaiian Sticky Chicken with Pineapple
Tender chicken breast, pineapple, onion and peppers, cooked in a sweet and salty sauce until deliciously caramelised.
PREP TIME10 mins
COOK TIME20 mins
TOTAL TIME30 mins
COURSEDinner
CUISINEHawaiian
SERVINGS4 servings
CALORIES400 kcal
INGREDIENTS
- ▢3 chicken breasts – chopped into chunks
- ▢1 tbsp cornflour/cornstarch
- ▢pinch of salt and pepper
- ▢3 tbsp veg oil
- ▢1 onion – peeled and chopped into wedges
- ▢1 red pepper – chopped into chunks
- ▢432 g (15oz) can of chopped pineapple in juice
- ▢2 cloves garlic – peeled and minced
- ▢1 x 1” cube fresh ginger – peeled and grated
- ▢2 tbsp soft brown sugar
- ▢3 tbsp dark soy sauce – use tamari for gluten free
- ▢1 tbsp tomato puree/paste – usually gluten free, but best to check
To Serve:
- ▢Coriander
- ▢Boiled Rice
- ▢Sriracha – (add some to give the dish a little kick of heat)
INSTRUCTIONS
- Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.
- Heat the oil in a wok or large frying pan on high. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides.
- Add in the onions and peppers, and fry with the chicken for a 1 minute.
- Drain the pineapple (reserving the juice) and dry the pieces on a piece of kitchen towel. Add the pineapple into the wok and cook for a further two minutes.
- Stir in the garlic and ginger and cook for a further minute.
- Combine the reserved pineapple juice, brown sugar, soy sauce (or tamari) and the tomato puree in a bowl. Mix together, then add to the wok.
- Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a high heat to reduce down and start making the chicken look darker and caramelized.
- Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.