Hawaiian Chicken
A flavorful, tropical chicken dish featuring juicy chicken, sweet pineapple, and a savory, tangy sauce.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 can (8 oz) pineapple chunks (reserve juice)
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Optional garnish: sliced green onions or sesame seeds
- Optional sides: steamed rice or quinoa
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, brown sugar, garlic, ginger, and pineapple juice. Stir until sugar is dissolved.
- Cook the chicken: Season chicken with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown.
- Add pineapple and sauce: Pour the sauce mixture over the chicken. Add pineapple chunks. Reduce heat and simmer for 10–12 minutes, or until chicken is fully cooked and sauce is slightly thickened.
- Serve: Garnish with green onions or sesame seeds if desired. Serve hot over steamed rice, noodles, or alongside vegetables.
Notes
- Chicken thighs remain juicier than breasts and work especially well with this sweet sauce.
- Fresh pineapple can be used instead of canned for a fresher flavor.
- Add bell peppers or snap peas for extra color and nutrition.
- For a lighter version, reduce the brown sugar or use coconut aminos instead of soy sauce.
- Leftovers store well in the refrigerator for up to 3 days.