Why Make This Recipe

Hawaiian Chicken with Pineapple is a delightful dish that brings tropical flavors to your table. It’s not only tasty but also easy to make. The combination of juicy chicken, sweet pineapple, and colorful bell peppers creates a vibrant meal. Whether for a weekday dinner or a special occasion, this recipe is sure to be a hit!

How to Make Hawaiian Chicken with Pineapple

Ingredients:

4 boneless, skinless chicken breasts or thighs
2 cups fresh pineapple chunks or canned, drained
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
1 tablespoon olive oil
Salt and black pepper, to taste
1 tablespoon sesame seeds for garnish, optional
2 tablespoons chopped green onions for garnish, optional
1/2 cup pineapple juice, reserved from the can or fresh
1/4 cup soy sauce, low sodium preferred
3 tablespoons honey or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon sesame oil, optional
3 cloves garlic, minced
1 teaspoon grated ginger, optional
1 tablespoon cornstarch
2 tablespoons water for cornstarch slurry

Directions:

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small saucepan, combine the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture begins to simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the sauce and cook for 1–2 minutes until the sauce thickens. Remove from heat and set aside.
Arrange the chicken breasts or thighs in the center of the sheet pan. Surround the chicken with pineapple chunks, bell peppers, and red onion. Drizzle olive oil over the vegetables and toss to coat. Season with salt and black pepper.
Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables. Toss the vegetables lightly to coat them evenly.
Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. For extra caramelization, broil the sheet pan for 2–3 minutes at the end of the cooking time.
Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish. Serve warm over steamed rice, cauliflower rice, or noodles.

How to Serve Hawaiian Chicken with Pineapple

Serve Hawaiian Chicken with Pineapple hot from the oven. It goes well with steamed rice, which helps soak up the delicious sauce. Cauliflower rice or noodles are also excellent options for a different twist. Add some extra chopped green onions or sesame seeds on top for a nice finish.

How to Store Hawaiian Chicken with Pineapple

Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3–4 days. You can also freeze it for up to 2 months. Just make sure to reheat thoroughly before serving.

Tips to Make Hawaiian Chicken with Pineapple

For extra flavor, marinate the chicken in the sauce for a few hours before cooking.
If you prefer a slightly spicy kick, add some red pepper flakes to the sauce.
Feel free to mix in other veggies like broccoli, snap peas, or carrots for more variety!

Variation

You can swap the chicken for shrimp or tofu for a different protein option. This recipe works well with these ingredients and still captures that tropical flavor.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure it is thoroughly defrosted before cooking for even cooking.
What can I use instead of pineapple juice?
If you don’t have pineapple juice, orange juice makes a great substitute.
Is this dish gluten-free?
To make it gluten-free, use a gluten-free soy sauce alternative.

Hawaiian Chicken with Pineapple

A delightful dish that combines juicy chicken, sweet pineapple, and colorful bell peppers for a tropical flavor experience. Perfect for both everyday dinners and special occasions.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Course

Cuisine Hawaiian, Tropical

Servings servings

Calories 400 kcal

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts or thighs
2 cups fresh pineapple chunks or canned, drained
1 piece red bell pepper, sliced
1 piece green bell pepper, sliced
1 piece yellow bell pepper, sliced
1 medium red onion, sliced
1 tablespoon olive oil
to taste Salt and black pepper
1 tablespoon sesame seeds for garnish, optional Optional garnish
2 tablespoons chopped green onions for garnish, optional Optional garnish

Sauce Ingredients

1/2 cup pineapple juice, reserved from the can or fresh
1/4 cup soy sauce, low sodium preferred
3 tablespoons honey or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon sesame oil, optional Optional for additional flavor
3 cloves garlic, minced
1 teaspoon grated ginger, optional Optional for additional flavor
1 tablespoon cornstarch
2 tablespoons water for cornstarch slurry

Instructions

Preparation

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small saucepan, combine the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture begins to simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the sauce and cook for 1–2 minutes until the sauce thickens. Remove from heat and set aside.

Cooking

Arrange the chicken breasts or thighs in the center of the sheet pan. Surround the chicken with pineapple chunks, bell peppers, and red onion.
Drizzle olive oil over the vegetables and toss to coat. Season with salt and black pepper.
Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables. Toss the vegetables lightly to coat them evenly.
Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
For extra caramelization, broil the sheet pan for 2–3 minutes at the end of the cooking time.

Garnishing and Serving

Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish.
Serve warm over steamed rice, cauliflower rice, or noodles.

Notes

For extra flavor, marinate the chicken in the sauce for a few hours before cooking. If you prefer a slightly spicy kick, add some red pepper flakes to the sauce. Feel free to mix in other veggies like broccoli, snap peas, or carrots for more variety. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days, or frozen for up to 2 months.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 1gSodium: 700mgFiber: 2gSugar: 15g

Keyword Easy Dinner, Hawaiian Chicken, One Pan Meal, Pineapple Chicken, Tropical Flavors

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