Hawaiian Chicken – tender and juicy stir fry chicken with bell peppers and pineapple chunks in sweet and sour sauce.
Simple dinners that you can get on the table in less than 30 minutes are the best type of meals. And they’re a must, pretty much every day of the week. This one is packed with flavor, it’s anything but a boring chicken dinner.
The really beautiful thing about Asian recipes is how quickly they come together. You really just prepare all the ingredients and a few minutes later dinner is ready.
what you will need
- Chicken breast
- salt pepper
- olive oil
- paprika
- pineapple pieces
- pineapple juice
- soy sauce
- Brown sugar
- rice vinegar
- Fresh ginger
- garlic
- barbecue sauce
- cornstarch
How to make Hawaiian chicken
- Salt and pepper the chicken pieces evenly on both sides. Heat the oil in a large pan and add the chicken pieces. Fry for 4-5 minutes, until evenly browned but not fully cooked through. Remove from the pan and cover with foil to hold the arm.
- Add remaining oil to pan, stir in bell peppers, pineapple chunks, chopped fresh ginger, and chopped garlic. Cook for 5 minutes until the vegetables are soft. Remove the vegetables from the pan.
- Next, mix together the barbecue sauce, soy sauce, brown sugar, and rice vinegar and add to the hot skillet. Bring to a boil.
- Whisk together the cornstarch and pineapple juice until smooth. Stir into the barbecue sauce mixture. Simmer for a few minutes until it starts to thicken.
- Return the chicken and pepper mixture to the pan and cook for a further 5 minutes, until hot and the chicken is cooked through.
- Best served immediately over rice.
recipe tips
- I like to use boneless, skinless chicken breasts for this recipe, but you can use chicken thighs if you have any. Just cut them into bite-sized pieces and the cooking time is pretty much the same.
- Canned pineapples are great for this because you can always have them on hand. But if you have fresh pineapple, you’ll need about 1 cup of chopped fresh pineapple.
- Vegetables – Peppers are a great addition to this sweet and sour sauce recipe. But you can definitely use broccoli, peas, or any other veggies you like in this pan.
- So hot? You can add red pepper flakes or even some chopped jalapenos to this dish to turn up the heat.
- Garnishes help brighten the flavor and texture of a stir-fry. I like to use a few sesame seeds and scallions or parsley on top.
storage
This is great as leftovers for lunch the next day. Store in an airtight container for 4-5 days. You can microwave it or even reheat it in a pan to warm it through.
How to serve Hawaiian chicken
This goes best with rice. Instant Pot Jasmine Rice works really well, but you can use cauliflower rice or brown rice if you prefer.
And if you want to add more veggies, toasted edamame is a great side dish!
Yield: 6
Hawaiian Chicken
Hawaiian Chicken – tender and juicy stir fry chicken with bell peppers and pineapple chunks in sweet and sour sauce.
preparation time 10 mins
cooking time 20 minutes
total time 30 minutes
ingredients
- 1 1/2 pounds chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- salt pepper
- 2 peppers, chopped
- 1 (20 oz) can pineapple chunks
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
sauce
- 1/2 cup barbecue sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 1/2 cup pineapple juice
- 2 tablespoons cornstarch
- 3 cups cooked white rice
instructions
- Salt and pepper the chicken pieces evenly on both sides. Heat the oil in a large pan and add the chicken pieces. Fry for 4-5 minutes, until evenly browned but not fully cooked through. Remove from the pan and cover with foil to hold the arm.
- Add the remaining 1 tablespoon oil to the pan, stir in the peppers, pineapple chunks, chopped fresh ginger, and chopped garlic. Cook for 5 minutes until the vegetables are soft. Remove the vegetables from the pan.
- Next, mix together the barbecue sauce, soy sauce, brown sugar, and rice vinegar and add to the hot skillet. Bring to a boil.
- Whisk together the cornstarch and pineapple juice until smooth. Stir into the barbecue sauce mixture. Simmer for a few minutes until it starts to thicken.
- Return the chicken and pepper mixture to the pan and cook for a further 5 minutes, until hot and the chicken is cooked through.
- Best served immediately over rice.
Nutritional Information
yield
6
serving size
1
amount per serving calories 445total fat 9gSaturated Fatty Acids 2gtrans fat 0gunsaturated fat 6gcholesterol 96mgsodium 641mgcarbohydrates 50gdietary fiber 1gsugar 20gprotein 39g
Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should be used as a general guide only.
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Welcome to Dinners, Dishes & Desserts, where my love of food meets my busy life. My name is Erin and I’m a casual cook who loves to feed people. This blog has hundreds of quick and easy recipes, mostly made from scratch. I spend my days in the kitchen creating new recipes to share with family and friends.
