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.
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
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