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.