Hawaiian Chicken with Pineapple
Hawaiian Chicken with Pineapple is a delightful dish that brings a taste of the tropics right to your dinner table. This recipe features juicy chicken breasts or thighs, combined with sweet pineapple and colorful bell peppers, all tossed together with a flavorful sauce. It’s not just a feast for the palate but also for the eyes!
Why Make This Recipe
This dish is perfect for those who want to enjoy a delicious meal without spending too much time in the kitchen. Hawaiian Chicken with Pineapple is easy to prepare, making it a great option for busy weeknights or when you have guests over. The combination of savory and sweet flavors is sure to please everyone at the table. Plus, it’s a healthy choice, packed with protein and vibrant vegetables.
How to Make Hawaiian Chicken with Pineapple
Creating this Hawaiian-inspired meal is simple and quick. Here’s how you can make it:
Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- 2 cups fresh pineapple chunks or canned, drained
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon sesame seeds for garnish, optional
- 2 tablespoons chopped green onions for garnish, optional
- 1/2 cup pineapple juice, reserved from the can or fresh
- 1/4 cup soy sauce, low sodium preferred
- 3 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil, optional
- 3 cloves garlic, minced
- 1 teaspoon grated ginger, optional
- 1 tablespoon cornstarch
- 2 tablespoons water for cornstarch slurry
Directions:
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Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
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Prepare the Sauce: In a small saucepan, combine pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture begins to simmer. In a small bowl, mix cornstarch with water to create a slurry. Stir it into the sauce and cook for 1-2 minutes until the sauce thickens. Remove from heat and set aside.
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Prep the Chicken and Vegetables: Arrange chicken breasts or thighs in the center of the sheet pan. Surround the chicken with pineapple chunks, bell peppers, and red onion. Drizzle olive oil over the vegetables and toss to coat. Season with salt and black pepper.
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Add the Sauce: Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables. Toss the vegetables lightly to coat them evenly.
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Bake: Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. For extra caramelization, broil the sheet pan for 2-3 minutes at the end of the cooking time.
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Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish. Serve warm over steamed rice, cauliflower rice, or noodles.
How to Serve Hawaiian Chicken with Pineapple
This dish is best served warm. You can place it over a bed of steamed rice for a complete meal. It also pairs well with noodles or cauliflower rice for a healthier alternative. Don’t forget to provide extra sauce on the side for those who love more flavor!
How to Store Hawaiian Chicken with Pineapple
To store leftovers, place them in an airtight container and refrigerate them. The Hawaiian Chicken with Pineapple will last for up to 3 days in the fridge. You can also freeze the cooked dish for up to 2 months. Just ensure it’s in a freezer-safe container.
Tips to Make Hawaiian Chicken with Pineapple
- For extra flavor, marinate the chicken in the sauce for at least 30 minutes before cooking.
- Feel free to add other vegetables like zucchini or broccoli for added nutrition.
- If you like spicy food, consider adding some red pepper flakes to the sauce for a kick.
Variation
You can substitute chicken with shrimp or tofu for a different protein. Both work nicely with the glaze and added vegetables. Adjust the cooking time as needed.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just be sure to thaw it completely before cooking for even cooking.
2. What if I don’t have pineapple juice?
If you don’t have pineapple juice, you can substitute it with orange juice or even apple juice for sweetness.
3. Can I make this ahead of time?
Absolutely! You can prepare the dish ahead of time and bake it just before serving. Just be mindful that fresh vegetables may not stay crisp if they sit in the sauce for too long.
Enjoy making and savoring this Hawaiian Chicken with Pineapple! It’s sure to become a favorite in your household.
Hawaiian Chicken with Pineapple
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts or thighs
- 2 cups fresh pineapple chunks or canned, drained
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 1 piece yellow bell pepper, sliced
- 1 piece medium red onion, sliced
- 1 tablespoon olive oil
- to taste Salt and black pepper
- 1/2 cup pineapple juice reserved from the can or fresh
- 1/4 cup soy sauce low sodium preferred
- 3 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil optional
- 3 cloves garlic, minced
- 1 teaspoon grated ginger optional
- 1 tablespoon cornstarch
- 2 tablespoons water for cornstarch slurry
- 1 tablespoon sesame seeds, for garnish optional
- 2 tablespoons chopped green onions, for garnish optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a small saucepan, combine pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture begins to simmer.
- In a small bowl, mix cornstarch with water to create a slurry. Stir it into the sauce and cook for 1-2 minutes until the sauce thickens. Remove from heat and set aside.
- Arrange chicken breasts or thighs in the center of the sheet pan. Surround the chicken with pineapple chunks, bell peppers, and red onion.
- Drizzle olive oil over the vegetables and toss to coat. Season with salt and black pepper.
Cooking
- Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables. Toss the vegetables lightly to coat them evenly.
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- For extra caramelization, broil the sheet pan for 2-3 minutes at the end of the cooking time.
Serving
- Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish.
- Serve warm over steamed rice, cauliflower rice, or noodles.
