This Hawaiian Chicken is a quick and easy stir fry recipe made with chicken, red bell pepper, pineapple and delicious sweet and sour sauce! The best part it takes only 30 minutes to make the whole dinner.
If you are looking for a quick and easy dinner idea, try this amazing Hawaiian Chicken! This recipe is loaded with seared chicken, candied red bell pepper, chunks of refreshing pineapple, and the best sweet tangy sauce that makes this whole dish to taste like you are on a tropical island!
Like my other Asian inspired meals (Beef and Broccoli Stir Fry, Healthy Chicken Lettuce Wraps, Mongolian Beef), this recipe takes only 30 minutes to make and only one pan to wash!
Also, check out my Healthy Chicken Dinner Ideas for more recipe inspiration!
How to make it
In a mixing bowl, add pineapple juice from the can (about 1 cup), ⅓ cup chicken broth, ¼ cup soy sauce, 2 tbsp brown sugar, 1 clove minced garlic, and 1 teaspoon grated ginger. If you like your food a bit spicy, you can add ¼ tsp red pepper flakes. Mix it together and set aside.
Preheat a large skillet over medium heat and add 2 teaspoons olive oil.
Add 1 pound chicken breasts cut into 1-inch pieces and season them with salt and pepper. Sear it for about 8 minutes, stirring occasionally, until the chicken is almost cooked through.
Add diced red bell pepper and cook for 2-3 minutes until it’s softened.
Add pineapple chunks and cook for another 3-4 minutes.
Add the sauce mixture to the pan, stir everything and let it simmer for about 5 minutes.
Mix 1 tbsp cornstarch with 2 tbsp water. Add the slurry gradually to the pan, until the sauce thickens to the desired consistency. Cook for a couple of more minutes.
Sprinkle with sesame seeds and chopped green onion before serving.
Tips for best results
- Chicken. I like to use boneless skinless chicken breasts in this recipe, but you can also use boneless skinless chicken thighs and also dice them into 1-inch pieces.
- Red Bell Pepper. Even if you are not a big fan of bell peppers, you will love it in this dish! Because we cook it with pineapple and sweet and sour sauce, the red bell pepper caramelizes and taste like candy!
- Pineapple. If you don’t have canned pineapple, you can use 1 cup diced fresh pineapple and regular pineapple juice.
- Spice. I like this dish a bit spicy and usually add about ¼ tsp red pepper flakes. If you are making this recipe for kids or don’t like spicy food, simply omit red pepper flakes.
Frequently Asked Questions
You can store it in an air-tight container and keep in the refrigerator for up to 3-4 days.
I like to serve it with a bowl of white rice (check my recipe for Instant Pot White Rice) and sprinkle with some sesame seeds and green onion.
More recipe ideas with chicken
- Lemon Chicken Recipe
- Chicken Broccoli Rice Casserole
- Classic Chicken Parmesan Recipe
- One Pot Chicken and Rice
- Oven Baked BBQ Chicken Thighs
- Chicken Macaroni Salad
- Chicken Cobb Salad
- Instant Pot Chicken Tacos
- Buttermilk Chicken Tenders
- Chicken Broccoli Ziti
Hawaiian Chicken Recipe
Ingredients
- 2 teaspoons olive oil
- 1 pound boneless skinless chicken breast cut into 1-inch pieces
- salt, pepper to taste
- 1 red bell pepper diced
- 15 oz pineapple chunks juice and fruit separated
- ⅓ cup chicken broth
- ¼ cup soy sauce
- 2 tablespoons light brown sugar
- 1 clove garlic minced
- 1 teaspoon ginger grated
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch
- sesame seeds for topping
- green onion for topping
Instructions
- In a mixing bowl, add pineapple juice from the can (about 1 cup), ⅓ cup chicken broth, ¼ cup soy sauce, 2 tbsp brown sugar, 1 clove minced garlic, and 1 teaspoon grated ginger. If you like your food a bit spicy, you can add ¼ tsp red pepper flakes. Mix it together and set aside.
- Preheat a large skillet over medium heat and add 2 teaspoons olive oil.
- Add 1 pound chicken breasts cut into 1-inch pieces and season them with salt and pepper. Sear it for about 8 minutes, stirring occasionally, until the chicken is almost cooked through.
- Add diced red bell pepper and cook for 2-3 minutes until it’s softened.
- Add pineapple chunks and cook for another 3-4 minutes.
- Add the sauce mixture to the pan, stir everything and let it simmer for about 5 minutes.
- Mix 1 tbsp cornstarch with 2 tbsp water. Add the slurry gradually to the pan, until the sauce thickens to the desired consistency. Cook for a couple of more minutes.
- Sprinkle with sesame seeds and chopped green onion before serving.
Video
Notes
- I like to use boneless skinless chicken breasts in this recipe, but you can also use boneless skinless chicken thighs and also dice them into 1-inch pieces.
- Even if you are not a big fan of bell peppers, you will love it in this dish! Because we cook it with pineapple and sweet and sour sauce, the red bell pepper caramelizes and taste like candy!
- If you don’t have canned pineapple, you can use 1 cup diced fresh pineapple and regular pineapple juice.
- I like this dish a bit spicy and usually add about ¼ tsp red pepper flakes. If you are making this recipe for kids or don’t like spicy food, simply omit red pepper flakes.
Tastes amazing. I also added some green pepper & doubled the sauce. Its a keeper.