Hawaiian Chicken

Hawaiian Chicken -tender and juicy chicken stir-fry with bell peppers and chunks of pineapple in a sweet and sour sauce.

Easy dinners you can get on the table in under 30 minutes, are the best kind of meals. And they are a must, pretty much every day of the week. This one is full of so much flavor, it is anything but a boring chicken dinner.

The really nice thing about Asian Recipes is how quickly they come together. You really just prep all the ingredients and a few minutes later dinner is ready.

 

What You’ll Need

• Chicken Breasts
• Salt & Pepper
• Olive Oil
• Bell Peppers
• Pineapple Chunks
• Pineapple Juice
• Soy Sauce
• Brown Sugar
• Rice Vinegar
• Fresh Ginger
• Garlic
• Barbecue Sauce
• Cornstarch

How To Make Hawaiian Chicken

1. Season the chicken pieces with salt and pepper evenly on both sides. Heat the oil in a large skillet and add the chicken pieces. Brown them for 4-5 minutes until they are evenly browned, but not completely cooked through. Remove from the pan and cover with foil to keep arm.
2. Add the rest of the oil to the pan, stir in the bell peppers, chunks of pineapple, chopped fresh ginger, and minced garlic. cook for about 5 minutes, until the veggies are soft. Remove the veggies from the skillet.
3. Next mix the barbecue sauce, soy sauce, brown sugar, and rice vinegar together and add to the hot pan. Bring to a simmer.
4. Whisk together the cornstarch and pineapple juice until it is smooth. Stir into the barbecue sauce mixture. Cook for a few minutes, until it starts to thicken.
5. Add the chicken and bell pepper mixture back to the pan and cook for about 5 more minutes until everything is hot and the chicken is cooked through.
6. Best served immediately over rice.

Recipe Tips

• I like to use boneless skinless chicken breasts for this recipe, but you can also use chicken thighs if that is what you have. Just cut them into bite sized pieces, and the cooking time is pretty much the same.
• Canned pineapple works great in this, because you can have it on hand at all times. But if you happen to have fresh pineapple, you need about 1 cup of chopped fresh pineapple.
• Veggies – bell peppers work great in this recipe with the sweet and sour sauce. But you could definitely use broccoli, snap peas or any other veggies that you like in this stir fry.
• Like this spicy? You can add red pepper flakes or even some chopped jalapeno to this dish to up the heat level.
• Garnishes help brighten the flavor and texture of a stir-fry. I like to use a few sesame seeds and green onions or parsley over this.

Storage

This is great as leftover the next day for lunch. Store in an airtight container for 4-5 days. You can microwave or even reheat in a skillet to warm it through.

How To Serve Hawaiian Chicken

This is best served over rice. Instant Pot Jasmine Rice works really well, but you could use cauliflower rice or brown rice if you prefer.

And if you are looking to add more veggies, Roasted Edamame makes for a great side dish!

More Tasty Dinner Recipes

• Crockpot Chicken & Gravy
• Chicken Broccoli Alfredo
• Instant Pot Chicken Adobo
• Chicken Pot Pie Noodles
• Chicken Lombardy
• Chinese Chicken Salad
• Creamy Chicken & Rice
• Chicken Club Wrap

Continue to Content

Yield: 6

Hawaiian Chicken

Print

Hawaiian Chicken -tender and juicy chicken stir-fry with bell peppers and chunks of pineapple in a sweet and sour sauce.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 pounds chicken breasts, cut into bite sized pieces
• 2 Tablespoon olive oil, divided
• Salt & Pepper
• 2 bell peppers, chopped
• 1 (20 oz) can pineapple chunks
• 3 cloves garlic, minced
• 1 Tablespoon chopped fresh ginger

Sauce

• 1/2 cup barbecue sauce
• 3 Tablespoons reduced sodium soy sauce
• 2 Tablespoons light brown sugar
• 2 Tablespoons rice vinegar
• 1/2 cup pineapple juice
• 2 Tablespoons cornstarch
• 3 cup cooked white rice

Instructions

1. Season the chicken pieces with salt and pepper evenly on both sides. Heat the oil in a large skillet and add the chicken pieces. Brown them for 4-5 minutes until they are evenly browned, but not completely cooked through. Remove from the pan and cover with foil to keep arm.
2. Add the remaining 1 Tablespoon of the oil to the pan, stir in the bell peppers, chunks of pineapple, chopped fresh ginger, and minced garlic. cook for about 5 minutes, until the veggies are soft. Remove the veggies from the skillet.

1. Next mix the barbecue sauce, soy sauce, brown sugar, and rice vinegar together and add to the hot pan. Bring to a simmer.
2. Whisk together the cornstarch and pineapple juice until it is smooth. Stir into the barbecue sauce mixture. Cook for a few minutes, until it starts to thicken.
3. Add the chicken and bell pepper mixture back to the pan and cook for about 5 more minutes until everything is hot and the chicken is cooked through.
4. Best served immediately over rice.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 445Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 96mgSodium 641mgCarbohydrates 50gFiber 1gSugar 20gProtein 39g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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