This Hawaiian Chicken is the perfect balance of sweet, savory, spicy, and tangy! Juicy chicken is cooked up with bell peppers and pineapple chunks in a tasty homemade sweet and sour sauce to create this tropical-inspired dish.
I love this Hawaiian chicken recipe because it’s easy to make, flavorful, and nutritious! Bursting with bites of juicy chicken and tender bell peppers in a salty, sweet, and acidic sauce, this dish is sure to be a hit with adults and kids alike.
I usually keep things simple and serve this pineapple chicken over some steamed rice, but you could also serve it over grilled veggies or rice noodles. One bite of this saucy chicken dish and you’ll feel like you’ve been transported to a tropical island!
- Chicken Breasts—Diced. You can also use chicken thighs if you have them on hand.
- Red Bell Pepper—Adds a sweet, fresh crunch!
- Diced Pineapple—Canned and drained. This sweet and sour fruit is the star of the show; it perfectly complements the savory spices in this dish!
- Soy Sauce—Or coconut aminos for a gluten-free option.
- Chicken Broth—To give the sweet and sour sauce its smooth texture.
- Pineapple Juice—Gives this finished dish a sweet and sour kick!
- Brown Sugar—Adds a sweet, caramelly, almost smokey flavor.
- Cornstarch—Acts as a thickening agent.
- Olive Oil—To cook the chicken and peppers.
- Spices—A flavorful blend of ground ginger, garlic powder, and red pepper flakes.
How to Make Hawaiian Chicken
- In a large skillet over medium heat, cook the chicken in the olive oil until it is no longer pink in the middle.
- Add the bell peppers and continue cooking until softened.
- In a separate bowl, whisk together the pineapple juice, chicken broth, soy sauce, brown sugar, ground ginger, garlic powder, and red pepper flakes.
- Pour the sauce over the chicken and peppers. Combine the cornstarch with one tablespoon of water and whisk it into the pan as well.
- Allow the sauce to simmer over low-medium heat until it has thickened.
- Add the diced pineapple and continue cooking until the fruit has warmed through.
- Serve and enjoy!
Frequently Asked Questions
The Hawaiian chicken sauce in this recipe is made of pineapple juice, chicken broth, soy sauce, brown sugar, and a homemade blend of spices. It’s sweet, acidic, salty, and spicy and pairs perfectly with pan-fried chicken and veggies.
There are many ways to serve Hawaiian chicken! You can absolutely serve it over rice, or pair it with rice noodles, roasted potatoes, or steamed vegetables.
It may seem odd to eat pineapple with meat, but it is actually very common. There is a protein in pineapple called bromelain which breaks down the meat slightly, making it extra tender and juicy. Plus, the sweet tartness of the pineapple pairs well with the hearty savory flavor of the chicken.
How to Serve and Store Hawaiian Pineapple Chicken
This Hawaiian chicken goes well with so many dishes! You can serve it over white rice and add a garnish of diced green onion or sesame seeds on top. You can also pair it with more filling sides such as macaroni salad, potato salad, or grilled veggie skewers! For a lighter meal, serve this sweet and spicy pineapple chicken with fresh fruit or a garden salad.
The best way to store your leftovers is in an airtight container in the fridge for up to 4 days. You can reheat this dish in the microwave for 1-2 minutes or on the stovetop until it is warm all the way through. Feel free to add a splash of water to the dish if it seems too dry.
Not a huge fan of chicken? You can switch things up by using a different protein as the base of this dish! Make sweet and sour meatballs, pork, or steak.
This homemade sweet and sour sauce is incredible! You can make just the sauce and use it as a dressing on salads, drizzle it on top of stir fry, or spread it on sandwiches.
Add some extra color and nutrients to this meal by tossing in some additional vegetables. Try adding some shredded carrots, chopped broccoli, or diced zucchini!
Expert Tips and Tricks
- Your homemade Hawaiian chicken sauce can be as thin or as thick as you like! For a thinner sauce, cook the dish for about 5 minutes less. If you want a thicker sauce, cook for about 5 minutes more.
- Using canned pineapple helps cut down on your prep time, but you can use freshly diced pineapple as well.
- If you use canned diced pineapple, you can save the liquid and use that instead of buying a separate can of pineapple juice!
If you’ve tried this Hawaiian Chicken recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
- 1 tablespoon olive oil
- 2 large chicken breasts diced
- 1 red bell pepper diced
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 cup pineapple juice reserved juice from the canned pineapple
- 1 tablespoon corn starch
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 15 ounces canned diced pineapple (tidbits) drained, reserve juice
- Heat the oil in a large skillet over medium heat for 1-2 minutes. Add the chicken and cook until no longer pink in the middle.
- Add the bell peppers and continue cooking over medium heat for about 5 minutes, allowing the bell pepper to soften.
- While the bell pepper is cooking, whisk together the pineapple juice, chicken broth, soy sauce, brown sugar, and spices in a small bowl until homogenous.
- Pour the sauce over the chicken and peppers. Combine the corn starch with one tablespoon of water and whisk it into the pan as well.
- Allow the sauce to simmer for about 25 minutes, or until it has thickened, over low-medium heat.
- Add the diced pineapple and cook for five more minutes.
- Serve and enjoy!
- This sauce can be as thin or as thick as you would like. For a thinner sauce, cook for about 5 minutes less and vis versa for a thicker sauce.
- The heat from the crushed red pepper flakes adds a nice balance to the sweetness of the pineapple.
- Using canned pineapple really cuts down on your prep time, but you can use freshly diced pineapple as well.
- Store your leftovers in the fridge for up to 4 days and reheat in the microwave for 1-2 minutes or on the stovetop until warm all the way through.
- This Hawaiian chicken is great served over white rice and topped with sesame seeds or diced green onion.
This Hawaiian Chicken dish offers a delightful fusion of sweet, savory, spicy, and tangy flavors, making it a tropical-inspired culinary sensation that's sure to satisfy your taste buds.