Hawaiian Chicken Recipe
Hawaiian · Main course · 35 min total
A sweet and savory Hawaiian chicken dish with pineapple and bell peppers, perfect for a tropical weeknight dinner.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup green onions, sliced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Cooked rice for serving
Instructions
- In a bowl, mix soy sauce, pineapple juice, brown sugar, garlic, and ginger. Add chicken pieces and marinate for at least 10 minutes.
- Heat oil in a large skillet or wok over medium-high heat. Remove chicken from marinade (reserve marinade) and cook until browned, about 5-7 minutes.
- Add pineapple chunks and bell peppers to the skillet. Cook for 3-4 minutes until peppers are tender-crisp.
- Pour in the reserved marinade and bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens, about 1-2 minutes.
- Garnish with green onions and serve over rice.
Tips
- For extra flavor, marinate chicken for up to 2 hours in the refrigerator.
- Serve with steamed jasmine rice or cauliflower rice for a low-carb option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
AI estimate may be inaccurate · Terms