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Hawaiian Chicken Recipe

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This Hawaiian Chicken recipe brings the perfect tropical flavors to your table with minimal effort! It features juicy chicken, sweet pineapple, and colorful peppers roasted to perfection in a flavorful marinade that's both tangy and sweet.

Ingredients

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

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)

1 tablespoon cornstarch (optional, for thickening)

1 tablespoon water (optional, for thickening)

Parsley, chopped (optional garnish)

Pineapple (optional garnish)

Instructions

  1. In a bowl, whisk together all marinade ingredients and set aside ¼ cup to use later as a drizzle or glaze.
  2. 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. 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.
  4. Add the marinated chicken pieces to the sheet pan 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.
  5. If desired, top with fresh pineapple during the last 5 minutes of baking.
  6. 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.
  7. 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.

Notes

  • For a vegetarian version, replace the chicken with firm tofu or tempeh.
  • Feel free to add more vegetables like zucchini, mushrooms, or snap peas.
  • Add chili flakes or chopped jalapeño to the marinade for extra heat.
  • Ensure that the chicken reaches an internal temperature of 165°F (75°C) to confirm it's cooked through.
  • For a tangier flavor, you can add extra vinegar or a splash of lime juice to the marinade.
  • If using brown rice instead of white rice, be sure to adjust the cooking time.

Nutrition

Find it online: https://recipesbyjanet.com/hawaiian-chicken-recipe/