Hawaiian Chicken With Pineapple

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People looking for Hawaiian Chicken with Pineapple recipes agree that there is something special about this meal. The food itself is incredibly good and easily prepared, leading many to ask ‘can you make this into a meal?’. I believe that it can. This recipe is easy to make and doesn’t take as long as you might think.

HAWAIIAN CHICKEN AND PINEAPPLE

Sweet and tangy chicken breasts grilled to absolute perfection with caramelized brown sugar pineapple. Just 10 min prep!

It’s August. It’s hot. And I’m not on a tropical island sipping a coconut margarita. So this Hawaiian chicken will have to do. For now.

Hawaiian Chicken and Pineapple - Sweet and tangy chicken breasts grilled to absolute perfection with caramelized brown sugar pineapple. Just 10 min prep!

With a quick and easy marinade, this comes together with just 10 minutes prep, so you can really enjoy this all year long, any day of the week.

Hawaiian Chicken and Pineapple - Sweet and tangy chicken breasts grilled to absolute perfection with caramelized brown sugar pineapple. Just 10 min prep!

And when you pair it with that brown sugar pineapple, you’ll be on that tropical island in no time. Although a trip to Hawaii won’t hurt either.

HAWAIIAN CHICKEN AND PINEAPPLE

yield:4 SERVINGS

prep time:1 HOUR, 10 MINUTES

cook time:15 MINUTES

total time:1 HOUR, 25 MINUTES

Sweet and tangy chicken breasts grilled to absolute perfection with caramelized brown sugar pineapple. Just 10 min prep

INGREDIENTS:

  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar, packed
  • 2 tablespoons ketchup
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons chopped fresh cilantro leaves

FOR THE PINEAPPLE

  • 1 large pineapple, peeled, cored and cut into 8 to 10 wedges
  • 1/4 cup brown sugar

DIRECTIONS:

  1. In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Sriracha. Reserve 1/4 cup and set aside.
  2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. In another gallon size Ziploc bag or large bowl, combine pineapple and brown sugar.
  4. Preheat grill to medium high heat. Add chicken and pineapple to grill and cook, flipping once and basting chicken with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
  5. Serve immediately, garnished with cilantro, if desired.

HAWAIIAN CHICKEN

This recipe for Hawaiian chicken is chicken thighs that are flavored with a tropical coconut marinade then grilled to perfection. An easy dinner option that’s perfect for entertaining.

I love pairing pineapple with chicken for a tropical flavored meal and this Hawaiian chicken is no exception. If you’re a fan of this flavor combination, be sure to try pineapple chicken and Hawaiian chicken kabobs.

My girls are just a bit obsessed with Hawaii right now, mainly due to the movie Lilo & Stitch but also because one of my daughters has developed a fascination with volcanoes. I can’t tell you how many times we’ve watched videos of lava flow over the past month. I knew that if I served them this recipe for Hawaiian chicken they’d be willing to try it just because of the Hawaii factor. And really, who doesn’t want to feel like they’ve been transported to the tropics?

HOW DO YOU MAKE HAWAIIAN CHICKEN?

This recipe is all about the marinade – it’s a combination of soy sauce, brown sugar, garlic, sesame oil and coconut milk. I am a huge fan of marinades, mostly because they’re so easy to put together the night before – your meat will flavor itself as you go about your day and then can be simply cooked at dinner time without a lot of extra fanfare. You can cook this chicken on an outdoor grill or inside on a grill pan.

I really prefer to use chicken thighs for this dish because they’re less likely to dry out on the grill and they have a richer flavor. If you’re not a fan of chicken thighs, you can use chicken breasts or chicken breast tenders instead.

HOW LONG DO YOU MARINATE CHICKEN?

This Hawaiian chicken needs to marinate for at least 2 hours, but I like to leave the chicken in the marinade for up to 24 hours if I have the time.

HOW LONG DO YOU GRILL CHICKEN THIGHS?

You’ll want to grill your chicken thighs for about 6-7 minutes per side, depending on the size and thickness of your chicken pieces. If you’re not sure if your chicken is cooked through, use a meat thermometer to check the temperature. The temperature of the thickest part of the chicken should be at least 165 degrees F.

Chicken thighs and pineapple slices on a grill pan.

Pineapple and coconut is a wonderfully popular flavor combination, and I took this one step further by serving this Hawaiian chicken on a bed of coconut rice. You’re going to cook your rice as usual, except instead of water the rice simmers in coconut milk. I add a touch of brown sugar at the end, it doesn’t make the rice sweet at all, it just enhances the flavor of the coconut.

Hawaiian Chicken

This recipe for Hawaiian chicken is chicken thighs that are flavored with a tropical coconut marinade then grilled to perfection. An easy dinner option that’s perfect for entertaining.

 CourseDinner

 CuisineAsian Fusion

 Prep Time30 minutes

 Cook Time20 minutes

 Total Time50 minutes

 Servings servings

 Calories568kcal

INGREDIENTS

For the chicken

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1/2 cup light coconut milk
  • 1/4 cup pineapple juice
  • 1 cup pineapple slices fresh or canned

For the coconut rice

  • 1 cup white rice I prefer short grain for this recipe
  • 1 1/4 cup light coconut milk
  • 1/2 cup water
  • 3/4 teaspoon kosher salt
  • 2 teaspoons brown sugar
  • cilantro leaves and lime wedges for garnish optional

INSTRUCTIONS

  • For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
  • Add the chicken and marinate anywhere from 2-24 hours.
  • Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
  • Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.
  • For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. Stir in the brown sugar.
  • Serve the chicken and pineapple with the coconut rice. Garnish with lime wedges and cilantro if desired.

PINEAPPLE CHICKEN

Hawaiian Pineapple Chicken That Is Full Of Flavor And Chunks Of Juicy Chicken, Pineapple, Peppers And Onions. Everyone Will Love This Flavorful Chicken Dish That Is Simple To Make!

DO YOU KNOW ABOUT HAWAIIAN FOODS WEEK?

Hawaiian Foods Week (June 12 – June 18) is an entire week dedicated to delicious Hawaiian foods like this Hawaiian Pineapple Chicken. It’s made with one of my favorite products, Dole pineapple!

This recipe is great for busy week nights. It’s simple – includes some pantry staples and is loved by all!

We love to serve it with white rice, fried rice or even cauliflower rice.

More Serving Ideas:

  • Serve in a hollowed out pineapple. You can easily fill half of the pineapple with rice and the other half with chicken.
  • Add in chopped salted cashews or sprinkle sesame seeds on top
  • Serve over rice (white or cauliflower). Noodles or steamed vegetables are also delicious with this pineapple chicken.

HOW TO MAKE PINEAPPLE CHICKEN

It has a few steps, but this chicken is quite simple.

Preheat oven to 350 degrees, lightly spray a 9×13 inch glass pan, set aside.

In a medium sauce pan placed over medium heat, combine the pineapple juice, ketchup, soy sauce, brown sugar, vinegar, oyster sauce, garlic powder, onion powder, and red pepper flakes. Bring to a simmer, then reduce heat to medium-low and cook for 15 minutes.

Meanwhile, place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.

Heat 1 tablespoon vegetable oil in a large saucepan or dutch oven. Working in batches (2), add the chicken and fry until golden brown and cooked through, about 2-3 minutes, then transfer to a paper towel lined plate, repeat with remaining oil and chicken.

Add the fried chicken to the prepared 9×13 pan. Whisk the cornstarch into the sauce, then pour over the chicken, add the chopped bell pepper and onions and stir to coat. Place in the oven and bake uncovered for 45 minutes, stirring every 15 minutes or so. At the 30 minute mark, add the pineapple chunks. Remove, garnish with green onion, if desired, serve immediately.

SLOW COOKER INSTRUCTIONS:

You can also toss the cooked chicken, veggies and sauce into a slow cooker, cover and cook on high for 1½ – 2 hours or on low for 3 – 4 hours or until the sauce is thick and the chicken is coated. Add the pineapple chunks during the last 30 minutes.

MAKE IT A FREEZER MEAL + STORING TIPS

Freezer Meal Instructions: You can easily turn this recipe into a freezer meal. You will save a lot of time by getting everything prepped for several meals all at once. On a busy evening, all you have to do is brown the chicken and bake.

  • Begin by cutting the chicken into bite sized pieces. Place chicken in its own Ziploc bag.
  • Place the cornstarch into a smaller ziploc. 
  • Place the cut peppers in yet another bag.
  • Once the sauce has simmered allow is to cool and place it in a Ziploc. 
  • Place all 4 bags in a larger Ziplock. Label and freeze for up to 3 months. Thaw in the fridge. Add ingredients to a pan and bake according to the recipe directions.
  • You can also have bags of frozen rice cooked and ready to heat up: Once the Rice has cooled place the allotted amount in a Ziploc bag. Freeze. To reheat place rice in a microwave bowl. Add a couple tablespoons of water cover and microwave until hot.

Leftovers can be stored in the fridge or freezer. Place them in an airtight container and store in the fridge for 3-4 days or the freezer for up to 3 months. Reheat in a pan on the stove top, or, if you are in a hurry, the microwave. 

Hawaiian Pineapple Chicken

PINEAPPLE CHICKEN RECIPE

Hawaiian Pineapple Chicken that is full of flavor and chunks of juicy chicken, pineapple and more. Everyone will love this recipe!

CourseMain Course

CuisineAmerican

Prep Time10 minutes

Cook Time1 hour 5 minutes

Total Time1 hour 15 minutes

Servings4

Calories527 kcal

Ingredients

  • ▢20 oz Dole Pineapple Chunks juice and fruit divided
  • ▢3 tbsp ketchup or tomato paste
  • ▢3 tbsp low-sodium soy sauce
  • ▢3 tbsp brown sugar
  • ▢1 tbsp apple cider vinegar or rice wine vinegar
  • ▢2 tsp oyster sauce
  • ▢1/2 tsp garlic powder
  • ▢1/4 tsp onion powder
  • ▢1 pinch crushed red pepper flakes
  • ▢1 1/2 lbs boneless skinless chicken thighs or breasts cut into bite-sized 1 inch cubes
  • ▢1 eggs
  • ▢3/4 cup cornstarch
  • ▢2 tbsp vegetable oil
  • ▢1 tbsp cornstarch
  • ▢1 tbsp cold water
  • ▢1/2 red bell pepper de-seeded and cut into 1 inch pieces
  • ▢1/2 green bell pepper de-seeded and cut into 1 inch pieces
  • ▢green onion chopped (optional garnish)

Instructions 

  • Preheat oven to 350 degrees, lightly spray a 9×13 inch glass pan, set aside.
  • In a medium sauce pan placed over medium heat, combine the pineapple juice, ketchup, soy sauce, brown sugar, vinegar, oyster sauce, garlic powder, onion powder, and red pepper flakes. Bring to a simmer, then reduce heat to medium-low and cook for 15 minutes.
  • Meanwhile, place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.
  • Heat 1 tablespoon vegetable oil in a large saucepan or dutch oven. Working in batches (2), add the chicken and fry until golden brown and cooked through, about 2-3 minutes, then transfer to a paper towel lined plate, repeat with remaining oil and chicken.
  • Add the fried chicken to the prepared 9×13 pan. Whisk the cornstarch into the sauce, then pour over the chicken, add the chopped bell pepper and stir to coat. Place in the oven and bake uncovered for 45 minutes, stirring every 15 minutes or so. At the 30 minute mark, add the pineapple chunks. Remove, garnish with green onion, if desired, serve immediately.

Notes

You can also toss the cooked chicken, veggies and sauce into a slow cooker, cover and cook on high for 1½ – 2 hours or on low for 3 – 4 hours or until the sauce is thick and the chicken is coated. Add the pineapple chunks during the last 30 minutes.

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