Hawaiian Chicken Recipe

I keep coming back to this Hawaiian Chicken because it delivers juicy chicken, sweet pineapple, crisp peppers, and glossy sweet and sour sauce in just 30 minutes. One pan, big flavor, and zero boring bites.

I’m obsessed with this Hawaiian Chicken because it hits that sweet, tangy, savory spot without making dinner feel like a whole production. I get juicy bites of chicken breast, pops of pineapple chunks, and that glossy sweet-and-sour sauce that clings to everything in the pan.

But the real win? It tastes bold and takeout-ish, while still feeling like something I can pull together on a random weeknight.

And yes, I absolutely go back for extra sauce over rice. Bright, sticky, a little saucy, and done fast.

My kind of one-pan dinner, especially when I want big flavor with zero drama.

Ingredients

• Chicken keeps it filling and weeknight-friendly, without feeling too heavy.
• Vegetable oil gets things cooking fast and helps the chicken brown nicely.
• Red bell pepper adds crunch, color, and a little natural sweetness.
• Pineapple chunks bring that juicy, tropical bite everyone expects here.
• Pineapple juice makes the sauce fruity, bright, and not too sharp.
• Soy sauce adds salty depth, so the sweetness doesn’t take over.
• Ketchup gives the sauce body, tang, and that familiar takeout-style vibe.
• Brown sugar makes it glossy, sticky, and just sweet enough.
• Rice vinegar cuts through the richness and keeps each bite balanced.
• Garlic and ginger make it taste fresh, bold, and not flat.
• Cornstarch slurry thickens everything into that clingy, saucy coating.
• Plus, sesame oil adds a nutty finish if you’re feeling fancy.
• Green onions and sesame seeds make it look fresh and ready to serve.

Ingredient Quantities

• 1 pound boneless skinless chicken breast, cut into bite sized pieces
• 1 tablespoon vegetable oil
• 1 large red bell pepper, seeded and sliced
• 1 cup pineapple chunks, fresh or canned and drained
• 1/2 cup pineapple juice (reserved from canned pineapple or fresh)
• 1/4 cup low sodium soy sauce
• 1/4 cup ketchup
• 1/4 cup packed brown sugar
• 2 tablespoons rice vinegar
• 2 teaspoons minced garlic (about 2 cloves)
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water for the cornstarch slurry
• 1 teaspoon toasted sesame oil, optional
• 2 green onions, thinly sliced
• Salt and freshly ground black pepper, to taste
• Sesame seeds, optional garnish

How to Make this

1. Pat chicken dry, season with salt and pepper, and set aside.

2. Whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, minced garlic, and grated ginger in a bowl to make the sauce.

3. In a small cup, stir cornstarch into 2 tablespoons cold water until smooth to make a slurry; set aside.

4. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.

5. Add chicken in a single layer and cook 4 to 6 minutes, stirring occasionally, until golden and cooked through; remove chicken to a plate.

6. Add red bell pepper to the same skillet and stir fry 2 to 3 minutes until slightly tender but still crisp.

7. Return chicken to the skillet, add pineapple chunks and the prepared sauce, bring to a simmer.

8. Stir in the cornstarch slurry and simmer 1 to 2 minutes until sauce thickens and coats the chicken and pineapple.

9. Remove from heat, stir in toasted sesame oil if using, taste and adjust seasoning with salt and pepper, then garnish with sliced green onions and sesame seeds before serving.

Equipment Needed

1. Cutting board
2. Chef knife
3. Measuring cups and spoons
4. Mixing bowl and whisk
5. Small bowl or cup for cornstarch slurry and spoon
6. Large skillet or wok
7. Heatproof spatula or tongs
8. Plate for resting cooked chicken and serving spoon

FAQ

Hawaiian Chicken Recipe Substitutions and Variations

• Chicken breast: substitute boneless skinless chicken thighs, or firm tofu for a vegetarian option, or shrimp for a seafood variation.
• Low sodium soy sauce: substitute tamari for gluten free, coconut aminos for a milder, lower sodium option, or regular soy sauce if you prefer saltier flavor.
• Brown sugar: substitute honey or maple syrup for a natural sweetener, or coconut sugar for a less refined option.
• Cornstarch: substitute arrowroot powder for a clear, glossy thickener, or use all purpose flour (use about 2 times the amount) if needed.

Pro Tips

1. Dry the chicken well before seasoning and cooking. Excess moisture makes the pieces steam instead of sear, so pat them thoroughly for better browning and more flavor.

2. Cook the bell pepper until just tender crisp. You want a bit of crunch left to contrast the saucy chicken and sweet pineapple, so give the peppers only 2 to 3 minutes in the hot pan.

3. Taste and tweak the sauce before adding the slurry. If it needs more brightness, add a splash more rice vinegar. If it needs salt, add soy sauce cautiously. Adjusting now is easier than after thickening.

4. Make the cornstarch slurry smooth and add it to a simmering sauce. Stir the slurry again just before pouring it in to avoid lumps, then simmer briefly until the sauce coats the back of a spoon.

5. Let the finished dish rest off heat for a minute and finish with toasted sesame oil and green onions. That short rest helps the sauce settle and the sesame oil adds an aromatic lift just before serving.