Hawaiian Chicken

You'll love Hawaiian Chicken with flavorful chicken, crisp bell peppers, juicy pineapples, and a sweet and tangy sauce with steamed rice! It's perfect for busy weeknight dinners with stovetop, oven, or crockpot options!

If you love the delicious combo of juicy pineapples, crisp bell peppers, and succulent meat, you must make this Hawaiian chicken ASAP! The sweet and tangy sauce is EVERYTHING! I drizzle copious amounts of it over steamed rice and happily call it a meal.

Ingredient notes

• Chicken- the recipe uses bone-in chicken thighs. You can also use cut-up whole chicken or skinless breast or thigh meat.
• Salt and pepper- for seasoning
• Oil- for sauteing
• Bell peppers- use a mix of green and red for color
• Onions, garlic, and ginger- these aromatics enhance flavor
• Pineapple chunks and juice- reserve the juice from the canned pineapples
• Light soy sauce- adds salty and umami taste
• Water- swap with chicken broth to add depth
• Sugar- preferably brown for sweetness and molasses flavor
• Cornstarch- mix with water to thicken the sauce

Hawaiian Chicken stovetop instructions

While its flavor resembles sweet and sour pork, this Hawaiian pineapple chicken doesn't require breading or deep-frying. The chicken is browned and simmered to tenderness all in one pan!

1. Trim chicken thighs of excess fat and season with salt and pepper to taste. Set aside.
2. Heat oil in a wide pan. Add bell peppers and briefly saute until tender-crisp. Remove from pan and drain on paper towels. Add chicken in a single layer and brown on all sides. Remove from pan and drain on paper towels.
3. Saute onions, ginger, and garlic until softened and aromatic. Combine pineapple juice, soy sauce, broth or water, and brown sugar and add to the pan, bringing to a boil.
4. Add the browned chicken, cover, and simmer until tender and cooked.
5. Add pineapples and bell peppers and cook until heated through.
6. Add cornstarch slurry, whisking to prevent lumps, and cook until sauce is slightly thickened. Adjust seasonings with salt and pepper to taste.

Slow cooker instructions

You can quickly turn this into a crockpot recipe and have it hot and ready when you get home from work. You get a scrumptious meal the whole family will love with hardly any effort. #winning

1. Season chicken with salt and pepper to taste. Heat about one tablespoon of oil in a pan over medium heat. Add chicken and cook, turning as needed, until browned on all sides. Remove from pan and drain on paper towels.
2. Arrange sliced onions, cubed bell peppers, and minced garlic in the crockpot. Then, place the browned chicken on top of the vegetables.
3. In a small bowl, combine 1 cup pineapple juice, ¼ cup soy sauce, two tablespoons brown sugar, and one tablespoon grated ginger. Whisk together until blended and pour over chicken in the slow cooker.
4. Cover with lid and cook on HIGH for about 3 to 4 hours or on LOW for about 4 to 5 hours or until chicken is tender and cooked. Add pineapples at the last hour of cooking time.
5. In a small bowl, combine one tablespoon cornstarch and ¼ cup water. Stir until smooth and slowly add to crockpot. Gently stir to distribute. Continue to cook for about 15 to 20 minutes or until sauce is thickened.

Oven instructions

But we're not done yet! You can make it in the oven, too! How's that for a super versatile dish?

1. Season chicken with salt and pepper to taste. In a pan over medium heat, heat about one tablespoon canola oil. Add chicken and cook, turning as needed, until browned on all sides. Remove from pan and drain on paper towels.
2. In a large baking dish, arrange browned chicken, pineapples, sliced onions, cubed bell peppers, and minced garlic in a single layer.
3. In a small bowl, combine 1 cup pineapple juice, ¼ cup soy sauce, ¼ cup chicken broth or water, and two tablespoons brown sugar, and one tablespoon grated ginger. Whisk together until blended, and pour over the chicken. Gently toss to coat.
4. Cover tightly with film and bake in a 350 F oven for about 40 to 50 minutes or until a thermometer inserted in the center of the chicken reads 165 F and the sauce is reduced.

Serving suggestions and storage instructions

• Regardless of your chosen cooking method, this Hawaiian Chicken recipe is guaranteed to be delicious. Serve it with coconut rice, Panda Express chow mein noodles copycat, Hawaiian macaroni salad, or mashed potatoes for a hearty and tasty meal the whole family will love. Enjoy!
• Transfer leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
• Reheat in the microwave at 1 to 2-minute intervals until heated through, stirring well between intervals to distribute heat.