Hawaiian Chicken Recipe

Why You’ll Love This Recipe

This Hawaiian Chicken recipe is the perfect balance of sweet and savory, with tender chicken, vibrant peppers, and juicy pineapple all cooked together on one pan. The marinade, made with soy sauce, pineapple juice, brown sugar, and vinegar, infuses the chicken and veggies with amazing flavors. It’s an effortless dish to make that’s packed with both flavor and color, and it’s ready in just about an hour. Plus, the leftovers are perfect for easy meals later in the week!

Ingredients

Hawaiian Marinade/Sauce:

• ⅓ cup soy sauce or tamari for gluten-free

• ½ cup pineapple juice (fresh or canned)

• 2 tablespoons brown sugar or honey

• 2 tablespoons ketchup

• 1 tablespoon rice vinegar or apple cider vinegar

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger or ½ teaspoon ground ginger

Chicken/Veggies:

• 2 pounds boneless skinless chicken breasts, cut into 1”-2” pieces

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 red onion, sliced into wedges

• 1 ½ cups pineapple chunks (fresh or canned, drained if canned)

• 1 tablespoon extra virgin olive oil

• ½ teaspoon fine sea salt (or to taste)

• ½ teaspoon fresh ground black pepper (or to taste)

Cornstarch Slurry (optional, to thicken):

• 1 tablespoon cornstarch

• 1 tablespoon water

Garnish (Optional):

• Parsley, chopped

• Pineapple

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Marinade: In a bowl, whisk together all marinade ingredients and set aside ¼ cup to use later as a drizzle or glaze.

2. Marinate Chicken: Toss chicken pieces in the marinade, making sure they’re well-coated. Let it marinate for 20 minutes while you prep the vegetables (or marinate up to 24 hours ahead for more flavor).

3. Bake: Preheat your oven to 425°F (220°C). On a large sheet pan, toss the bell peppers, onion, and pineapple with olive oil, salt, and pepper. Add the marinated chicken pieces and spread everything into a single layer. Bake for 25 to 30 minutes, flipping halfway through, until the chicken is cooked through and the veggies are caramelized.

4. Optional Final Touch: If desired, top with fresh pineapple during the last 5 minutes of baking.

5. Prepare Glaze: While the dish bakes, simmer the reserved ¼ cup marinade in a small saucepan. If using, add the cornstarch and water slurry to thicken and cook until the sauce has thickened.

6. Serve: Serve the Hawaiian chicken and veggies over steamed rice or coconut rice. Garnish with fresh parsley, green onions, sesame seeds, or a squeeze of lime, if desired.

Servings and Timing

• Prep time: 20 minutes

• Cook time: 30 minutes

• Total time: 50 minutes

• Servings: 6

Variations

• Vegetarian Option: Replace the chicken with firm tofu or tempeh for a plant-based version.

• More Veggies: Add more vegetables like zucchini, mushrooms, or snap peas to boost the nutrition and flavor.

• Spicy Kick: Add a chopped jalapeño or some red pepper flakes to the marinade for a spicy twist.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

• Freeze: You can freeze the cooked chicken and vegetables (without the glaze) for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.

• Make Ahead: Marinate the chicken up to 24 hours in advance and prep the veggies ahead of time for an easy meal later.

• Freezer Meal: Combine raw chicken and marinade in a freezer-safe bag, freeze flat. When ready to cook, thaw overnight in the fridge, add fresh veggies and pineapple, and bake as directed.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work great in this recipe. They will add a little more flavor and tenderness, but the cooking time might be slightly longer.

2. Can I use frozen pineapple for this recipe?

Yes, you can use frozen pineapple. Just make sure to thaw and drain it before adding to the dish.

3. Can I make this recipe in a slow cooker?

Yes, you can! Just marinate the chicken as usual, then cook on low for 4-6 hours with the peppers, onions, and pineapple. Skip the roasting step.

4. How can I make this dish gluten-free?

Use tamari instead of soy sauce, and ensure your ketchup is gluten-free.

5. Can I substitute the rice vinegar with something else?

Apple cider vinegar is a great substitute if you don’t have rice vinegar on hand.

6. Can I make this dish spicier?

Absolutely! You can add chili flakes or a chopped jalapeño to the marinade for extra heat.

7. How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F (75°C). You can check it with a meat thermometer.

8. Can I use other vegetables in this recipe?

Yes, feel free to swap out the bell peppers and onions for your favorite veggies, such as zucchini, asparagus, or carrots.

9. Is there a way to make this dish more tangy?

To enhance the tangy flavor, add extra vinegar or a splash of lime juice to the marinade before cooking.

10. Can I use brown rice instead of white rice?

Yes, brown rice is a great alternative and will add a nuttier flavor and more fiber to the dish. Just be sure to adjust the cooking time.

Conclusion

This Hawaiian Chicken recipe is a fun and flavorful dish that brings the taste of the tropics to your kitchen. With a simple marinade and fresh ingredients, you can enjoy a delicious, colorful, and satisfying meal that's easy to prepare. Whether you’re serving it on a busy weeknight or planning a meal prep, this dish is a sure way to brighten up your dinner routine.