The bright and tangy flavors of Hawaiian Chicken bring major vacay vibes to any meal.
Whether it’s the doldrums of winter and you’re tired of eating stew, or you’re simply craving a taste of the tropics and can’t steal away for a vacation, this Hawaiian-inspired dish is just what you need to bring a slice of paradise to your day. Featuring juicy chunks of pineapple simmered with peppers and chicken in a delicious sweet and sour sauce, it’s guaranteed to transport your taste buds straight to the islands. Even better, it’s an easy 30-minute meal that you can whip up on those busy nights when you need to get dinner on the table pronto.
This dish is a riff on Huli Huli Chicken, which was originally developed by Ernest Morgado of the Pacific Poultry Company in 1955. Huli in Hawaiian translates to “turn,” as the dish was originally prepared by barbecuing chicken over two grills, and people would shout “huli” whenever the chicken needed to be turned. Though Morgado officially trademarked his recipe and kept it a trade secret, many variations of it exist today. This version is cooked in a skillet instead of a grill, and believe me when I say one bite will make you feel like you’re dining beachside in Hawaii. No travel required.
Serve it on a bed of coconut rice to amp up the island flavors or keep it simple with a side of plain steamed rice. Either way, this is a recipe you’ll be making over and over. Aloha!
Is Hawaiian Chicken Healthy?
This dish does include lean protein from the boneless, skinless chicken breast and can be considered somewhat well-rounded, as it contains both fruits and vegetables, including pineapple, bell pepper, ginger, and garlic. However, it is fairly high in sugar from canned pineapple and brown sugar. It’s also high in sodium from soy sauce and vegetable broth, though this recipe cuts down on some of it by using low-sodium soy sauce. You could further reduce the salt content by using a low-sodium broth.
What’s the Difference Between Hawaiian Chicken and Teriyaki Chicken?
While both dishes have similar umami-style sauces that impart a balance of sweet and savory flavors, the main difference is that Hawaiian chicken contains pineapple as the sweet/acidic component, which lends the dish that signature tropical flavor. Teriyaki sauce uses mirin, which is a sweet rice wine, to add both sweetness and acidity.
How to make ahead and store
To save yourself some prep time, you can make the sauce ahead and store it in the fridge for up to 2 days. This will actually give the flavors more time to develop! This dish is also a great make-ahead freezer meal. Simply place the uncooked chicken, pineapple, and peppers in a freezer bag, pour in the sauce (without the cornstarch slurry), and store in the freezer for up to 3 months. Allow it to thaw in the fridge overnight before cooking, and add the cornstarch slurry to thicken the sauce. To store cooked leftovers of Hawaiian chicken, allow the chicken to cool completely and then transfer it to an airtight container. You can keep it in the fridge for up to 4 days.
Serving Suggestions
In addition to rice, you can serve Hawaiian chicken with a big scoop of Hawaiian Macaroni Salad to replicate how it’s traditionally served on the islands. It’d also be super tasty served with Hawaiian Fried Rice, or, if you’re watching your carbs, Cauliflower Fried Rice.
Want to add a bit more fruity flavors to the meal? Try serving it with Fruit Salad or Air-Fryer Pineapple Rings. You could also serve it with Cucumber Salad, which has a nice acidity to it that pairs well with the sweet and sour notes in this dish.
Keep the tropical flavors flowing at the end of the meal by serving Butter Mochi or Rum Pineapple Cake Trifle for dessert.
Ingredients
- 15-ounce can pineapple chunks juice and fruit separated
- 1/3 cup vegetable broth
- 4 1/2 tablespoons low-sodium soy sauce
- 4 teaspoons light brown sugar
- 2 cloves garlic minced
- 2 teaspoons grated ginger
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- Salt and black pepper to taste
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 2 teaspoons cornstarch
- Chopped green onions for garnish
- Red pepper flakes for garnish
- Sesame seeds for garnish
Instructions
- In a mixing bowl, combine pineapple juice (from the can), broth, soy sauce, brown sugar, garlic, and ginger. Set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to the skillet. Cook for about 5 minutes, stirring occasionally.
- Add diced bell pepper to the skillet and cook until softened. Then add pineapple chunks and cook for another 3-4 minutes.
- Pour the sauce mixture into the skillet. Let it simmer for a few minutes.
- Mix cornstarch with 2 tablespoons of water and add to the skillet gradually, stirring until the sauce thickens and chicken is cooked through.
- Adjust salt and pepper as needed before removing from heat. Sprinkle with green onions, red pepper flakes and sesame seeds before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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