I’ve discovered a weeknight gem that’s always a hit at my table. This Hawaiian Chicken brings a burst of tropical sunshine to your plate with its perfectly tender chicken and vibrant bell peppers. The magic is in the sauce—a sweet and savory blend that coats everything beautifully.
It’s the kind of meal that tastes like you spent hours in the kitchen, but truly comes together with minimal fuss. My family absolutely devours every last bite, asking for seconds before I’ve even cleared the plates!
Why I Love This Recipe
This Hawaiian Chicken is a genuine lifesaver on busy evenings.
- Speedy prep: It’s quick to whip up.
- Flavor bomb: The sweet and savory sauce is irresistible.
- Crowd-pleaser: Even picky eaters adore this dish.
- Versatile: Easily adaptable with different veggies.
It truly satisfies that craving for something delicious without the kitchen stress.
Hawaiian Chicken Ingredients
The real charm of this Hawaiian Chicken recipe lies in its simple yet impactful ingredient list. It brings together a delightful balance of sweet, savory, and tangy notes, creating a truly memorable flavor profile.
- Chicken Breasts or Thighs: The star protein, providing a tender base for the vibrant sauce.
- Pineapple Chunks (and Juice): This brings that quintessential tropical sweetness and a crucial liquid element for the sauce.
- Soy Sauce: Adds a deep, savory umami flavor that balances the sweetness.
- Brown Sugar: Enhances the caramel notes and contributes to the sauce’s sticky glaze.
- Apple Cider Vinegar: Offers a bright tanginess that cuts through the richness.
- Garlic and Ginger: Aromatic powerhouses that build complexity in the sauce.
- Red Bell Pepper & Green Bell Pepper: Provide a pop of color, a bit of crunch, and a hint of fresh flavor when cooked.
- Cornstarch and Water: Used to create a slurry that thickens the sauce beautifully.
Exact measurements are waiting for you in the printable recipe card at the end of this post. Now, let’s dive into some smart swaps!
Substitutions and Tips
Don’t have apple cider vinegar? White vinegar works well, too. For an extra layer of flavor, feel free to toss in a tablespoon of fresh grated ginger. If you’re craving a touch more heat, amp up the red pepper flakes. You can also swap out the bell peppers for other crisp-tender veggies like broccoli florets or snap peas. For quicker meal prep, try marinating the chicken overnight!
Kitchen Tools You’ll Need
- Large bowl for marinating.
- Large skillet or wok for cooking.
- Measuring cups and spoons.
- Whisk for mixing sauce.
- Knife and cutting board for prep.
- Spatula or largespoon for stirring.
How to Make Hawaiian Chicken
Let’s get this delicious Hawaiian Chicken on your table! It’s a straightforward process that yields amazing results. Follow these simple steps for a flavorful weeknight meal.
Marinate the Chicken
Start by getting your chicken ready for a flavor bath. In a big bowl, combine the pineapple chunks with their juice. Add in the soy sauce, brown sugar, and apple cider vinegar. Next, whisk in the minced garlic and that optional grated ginger. A pinch of red pepper flakes adds a little zing. Toss the chicken pieces into this mixture. Make sure every piece is well-coated in the marinade. Cover the bowl and let it chill in the fridge for at least 30 minutes. You can even marinate it for up to 4 hours for deeper flavor.
Sear the Chicken
Now it’s time to give the chicken some lovely browning. Heat a little oil in a big skillet or wok over medium-high heat. Take the chicken out of the marinade, but don’t toss that liquid! Sear the chicken pieces in batches. Aim for a light brown color on all sides. This usually takes about 3-4 minutes per batch. It’s super important not to overcrowd the pan. Overcrowding steams the chicken instead of searing it. Once browned, set the chicken aside on a plate.
Thicken the Sauce and Combine
We’re building that signature sticky glaze now. Pour the reserved marinade into the same skillet you used for the chicken. Bring it to a gentle simmer over medium heat. In a separate small bowl, mix the cornstarch with cold water. This creates a slurry. Slowly whisk this slurry into the simmering marinade. Keep stirring constantly. The sauce will thicken up nicely in about 2-3 minutes. Return the seared chicken pieces to the skillet. Toss in your colorful red and green bell peppers. Stir everything together well. The sauce should coat the chicken and peppers. Cover the skillet and cook for another 5-7 minutes. This ensures the chicken is fully cooked and the peppers are tender-crisp.
How to Store Hawaiian Chicken
Leftover Hawaiian Chicken stores beautifully for quick future meals. Let the cooked chicken and vegetable mixture cool completely. Transfer it to an airtight container. Refrigerate and enjoy within 3 to 4 days. For longer storage, you can freeze portions of the cooled chicken. Place it in freezer-safe containers or bags. Frozen Hawaiian Chicken is best consumed within 2 months for optimal flavor and texture.
Tips for Success
- Taste your sauce before thickening. Adjust sweetness or saltiness then.
- Marinating time is key for tender, flavorful chicken.
- Don’t skip searing; it adds depth of flavor.
- Sear chicken in batches to ensure a good crust.
- Use fresh garlic and ginger for the best taste.
- Bell peppers provide texture; cook them to your preference.
These little tips make a big difference!
Serving Suggestions
- Serve hot over fluffy white rice.
- A side of steamed broccoli or a simple green salad complements it well.
- Pineapple juice or iced tea makes a refreshing drink.
- Garnish with fresh cilantro or green onions for extra color.
Hawaiian Chicken
- Prep Time: 15 minutes (+ 30 minutes marinating time)
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A sweet and savory Hawaiian Chicken recipe featuring tender chicken pieces and colorful bell peppers coated in a flavorful pineapple-based sauce, perfect for a weeknight meal served over rice.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 (20 ounce) can pineapple chunks in juice, undrained
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup brown sugar, packed
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger (optional)
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- Cooked white rice, for serving
- Chopped fresh cilantro or green onions, for garnish
Instructions
- In a large bowl, whisk together the pineapple chunks (with their juice), soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger (if using), and red pepper flakes (if using).
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- In a large skillet or wok, heat a little oil over medium-high heat. Remove chicken from marinade, reserving the marinade. Sear the chicken in batches until lightly browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pan. Set cooked chicken aside.
- Add the reserved marinade to the skillet and bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering marinade. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Return the seared chicken to the skillet. Add the red and green bell pepper pieces. Stir to coat the chicken and peppers in the sauce. Cover and cook for 5-7 minutes, or until chicken is cooked through and peppers are tender-crisp.
- Serve hot over cooked white rice, garnished with fresh cilantro or green onions.
Notes
- For a spicier kick, increase the red pepper flakes.
- If you don’t have apple cider vinegar, white vinegar can be substituted.
- Ensure the chicken is cooked through before serving.
- Bell peppers can be substituted with other vegetables like broccoli or snap peas.
