Introduction
Hey there, my friend! Close your eyes for a second and imagine: warm sunshine, gentle breezes, and the sweet, tangy taste of the tropics. Doesn’t that sound amazing right about now? While a full-blown Hawaiian vacation might not be on the cards today, I’ve got the next best thing right here in my kitchen, and I’m SO excited to share it with you!
This Easy Hawaiian Chicken recipe is more than just dinner; it’s a little escape. It’s the kind of meal that brings bright, happy flavors to your table without any fuss. Seriously, it’s incredibly simple, comes together quickly, and is so unbelievably delicious that it’s guaranteed to become a family favorite. Get ready to bring a little bit of paradise into your home!
Why You’ll Love This Recipe
- Fast: Perfect for busy weeknights!
- Easy: Simple steps, minimal fuss.
- Giftable: (Okay, maybe not giftable in a jar, but definitely a crowd-pleaser if you’re cooking for others!)
- Crowd-pleasing: Kids and adults alike adore the sweet and savory flavors.
Ingredients
Gather ’round, lovely! Here’s what you’ll need to whip up this little taste of Hawaii. Most of these are probably already hanging out in your pantry or fridge!
- ⅓ cup soy sauce or tamari (for gluten-free): This is our salty base. Tamari is your best friend if you’re keeping things gluten-free!
- ½ cup pineapple juice (fresh or canned): Hello, tropical vibes! This brings sweetness and that essential pineapple flavor.
- 2 tablespoons brown sugar or honey: For that perfect touch of caramel-y sweetness.
- 2 tablespoons ketchup: Adds a little tang and body to our sauce. Trust me on this one!
- 1 tablespoon rice vinegar or apple cider vinegar: A splash of acid brightens everything up.
- 2 cloves garlic, minced: Our essential flavor booster.
- 1 teaspoon grated fresh ginger or ½ tsp ground ginger: Zesty, warming, and totally tropical. Fresh is amazing if you have it, but ground works great too!
Chicken/Veggies:
- 2 pounds boneless skinless chicken breasts, cut into 1”-2” pieces: Our main event! Thighs work beautifully here too.
- 1 red bell pepper, chopped: For color and a sweet crunch.
- 1 yellow bell pepper, chopped: More color, more crunch!
- 1 red onion, sliced into wedges: Adds a little sharpness that balances the sweetness.
- 1 ½ cups pineapple chunks (fresh or canned, drained if canned): The star of the show! Fresh is heavenly, but canned (drained well!) is super convenient.
- 1 tablespoon extra virgin olive oil: For cooking all that goodness.
- ½ teaspoon fine sea salt or to taste: Just a little pinch to enhance the flavors.
- ½ teaspoon fresh ground black pepper or to taste: Adds a tiny bit of warmth.
Cornstarch Slurry (Optional):
- 1 tablespoon cornstarch: Our thickening agent if you like a richer sauce.
- 1 tablespoon water: To mix with the cornstarch.
Garnish (Optional):
- Chopped parsley: Adds a little freshness and color at the end.
- Pineapple: A few extra chunks never hurt!
How to Make It
Ready? Let’s make some magic happen! This comes together so easily, you’ll hardly believe it.
Step 1: Whisk up that incredible sauce! In a medium bowl, whisk together the soy sauce (or tamari), pineapple juice, brown sugar (or honey), ketchup, rice vinegar (or apple cider vinegar), minced garlic, and grated ginger. Set this liquid gold aside.
Step 2: Prep your protein and veggies. Cut the chicken into bite-sized chunks. Chop those colorful bell peppers and slice the red onion into nice wedges. If you’re using canned pineapple, make sure it’s well-drained.
Step 3: Cook the chicken. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. Don’t overcrowd the pan – you might need to do this in batches if your skillet isn’t huge. Once cooked, remove the chicken from the skillet and set it aside.
Step 4: Sauté the veggies. Add the chopped bell peppers and red onion to the same skillet (add a tiny bit more oil if needed). Cook for about 5-7 minutes, stirring occasionally, until the veggies are slightly softened but still have a little bite to them. We want them tender-crisp!
Step 5: Combine everything with the sauce. Return the cooked chicken to the skillet with the veggies. Give your reserved Hawaiian sauce a quick whisk and pour it over the chicken and veggies. Stir everything gently to coat.
Step 6: Simmer and thicken (optional). Bring the sauce to a gentle simmer. If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl until smooth. Pour the cornstarch slurry into the simmering skillet while stirring. The sauce will thicken in about a minute or two. Let it simmer just until it reaches your desired consistency.
Step 7: Add the pineapple! Stir in the pineapple chunks and cook for just another minute or two, until they are heated through. We don’t want them to get mushy!
Step 8: Serve it up! Ladle this gorgeous, flavorful Hawaiian Chicken over rice, quinoa, or noodles. Garnish with chopped parsley and extra pineapple if you like. Take a deep breath, savor the tropical aroma, and enjoy your delicious escape!
Substitutions & Additions
Want to shake things up or work with what you have? Go for it! This recipe is super flexible.
- Protein Swap: Boneless, skinless chicken thighs are absolutely fantastic here. They stay incredibly juicy! You could also try shrimp, pork, or even tofu or tempeh for a vegetarian version.
- Veggies Galore: Add broccoli florets, snap peas, carrots, or zucchini. Just toss them in with the bell peppers and onion.
- Make it Spicy: A pinch of red pepper flakes in the sauce or while cooking the veggies adds a nice little kick.
- Different Vinegar: White vinegar can work in a pinch, but rice vinegar or apple cider vinegar offer a softer tang that suits the tropical flavors better.
- Turn it into a Bowl: Serve over fluffy white rice, brown rice, or even cauliflower rice for a low-carb option. Top with some toasted sesame seeds or chopped green onions for extra flair!
Tips for Success
Just a couple of friendly pointers to help you nail this recipe every single time:
- Don’t Overcrowd: When cooking the chicken (and sometimes the veggies), cook in batches if necessary. Overcrowding the pan lowers the temperature and steams the food instead of searing it, which means less flavor development.
- Even Pieces: Try to cut your chicken and veggies into roughly the same size pieces (1-2 inches). This helps everything cook evenly at the same rate.
- Sauce First: Always whisk your sauce ingredients together before you start cooking. It makes the process smooth and easy when you’re ready to add it.
- Prep Ahead: You can absolutely make the sauce up to 2-3 days in advance and store it in the fridge. You can also chop your veggies ahead of time. Just keep the pineapple separate until you add it at the end.
How to Store It
Got leftovers? Lucky you! This Hawaiian Chicken tastes great the next day.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet on the stovetop over medium heat, or pop it in the microwave. If the sauce has thickened a lot in the fridge, you might need to add a tiny splash of water or pineapple juice when reheating.
FAQs
Got questions? I’ve got answers!
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are wonderful in this recipe; they tend to stay even more moist and flavorful.
Q: Is this recipe spicy?
A: As written, no, it’s sweet and savory with a tangy twist. If you like heat, feel free to add red pepper flakes as suggested in the “Substitutions & Additions” section!
Q: Can I make this ahead of time?
A: Yes! You can make the sauce and chop the veggies in advance. I recommend cooking the chicken and combining everything just before serving for the best texture.
Q: How can I make this gluten-free?
A: Easy! Just swap the regular soy sauce for tamari, and you’re good to go. All the other ingredients are naturally gluten-free.
Easy Hawaiian Chicken Dinner
Equipment
- Large skillet or wok
- Medium bowl
- Small bowl
Ingredients
Hawaiian Sauce
- 0.33 cup soy sauce or tamari for gluten-free
- 0.5 cup pineapple juice fresh or canned
- 2 tablespoons brown sugar or honey
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger or ½ tsp ground ginger
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts cut into 1”-2” pieces; thighs work too
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion sliced into wedges
- 1.5 cups pineapple chunks fresh or canned, drained if canned
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon fine sea salt or to taste
- 0.5 teaspoon fresh ground black pepper or to taste
Cornstarch Slurry (Optional)
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnish (Optional)
- chopped parsley
- pineapple extra chunks
Instructions
- Whisk together the soy sauce (or tamari), pineapple juice, brown sugar (or honey), ketchup, rice vinegar (or apple cider vinegar), minced garlic, and grated ginger in a medium bowl. Set aside.
- Cut the chicken into bite-sized chunks (1-2 inches). Chop the bell peppers and slice the red onion into wedges. If you're using canned pineapple, make sure it's well-drained.
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through. Do this in batches if necessary to avoid overcrowding the pan. Once cooked, remove the chicken from the skillet and set it aside.
- Add the chopped bell peppers and red onion to the same skillet (add a tiny bit more oil if needed). Cook for about 5-7 minutes, stirring occasionally, until the veggies are slightly softened but still have a little bite to them (tender-crisp).
- Return the cooked chicken to the skillet with the veggies. Give your reserved Hawaiian sauce a quick whisk and pour it over the chicken and veggies. Stir everything gently to coat.
- Bring the sauce to a gentle simmer. If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl until smooth. Pour the cornstarch slurry into the simmering skillet while stirring. The sauce will thicken in about a minute or two. Let it simmer just until it reaches your desired consistency.
- Stir in the pineapple chunks and cook for just another minute or two, until they are heated through.
- Ladle the Hawaiian Chicken over rice, quinoa, or noodles. Garnish with chopped parsley and extra pineapple if you like. Enjoy!
Notes
- Don't overcrowd the pan when cooking chicken or veggies; cook in batches if necessary.
- Cut chicken and veggies into roughly the same size pieces (1-2 inches) for even cooking.
- Whisk sauce ingredients together before you start cooking.
- Prep Ahead: The sauce can be made up to 2-3 days in advance and stored in the fridge. You can also chop veggies ahead of time (keep pineapple separate).
Substitutions & Additions:
- Use boneless, skinless chicken thighs, shrimp, pork, tofu, or tempeh instead of chicken breasts.
- Add other veggies like broccoli florets, snap peas, carrots, or zucchini.
- Add a pinch of red pepper flakes for spice.
- White vinegar can be substituted for rice or apple cider vinegar in a pinch.
- Serve over rice, brown rice, cauliflower rice, quinoa, or noodles. Top with toasted sesame seeds or chopped green onions.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently in a skillet on the stovetop or in the microwave. Add a splash of water or pineapple juice if the sauce is too thick.