Hawaiian Chicken with Pineapple – Kualing Pinoy

You will love Hawaiian chicken With delicious chicken, crunchy bell peppers, juicy pineapple, and a sweet and tangy sauce with steamed rice! It’s perfect for busy weeknight dinners with stovetop, oven, or crockpot options!

If you love the delicious combination of juicy pineapple, crunchy bell peppers, and flavorful meat, then you need to make this Hawaiian Chicken ASAP! Sweet and tangy sauce is everything! I sprinkle generous amounts of it on steamed rice and happily call it a meal.

Note the ingredients

• Chicken- The recipe uses bone-in chicken thighs. You can also use whole, cut-up chicken, breast meat, or skinless thigh.
• Salt and Pepper– For spices
• oil– For frying
• Pepper– Use a combination of green and red for color
• Onions, garlic and gingerThese aromatics enhance the flavour
• Pineapple pieces and juice– We reserve the juice from canned pineapple
• a light I am willow- Adds salty and umami taste
• water- Replace it with chicken broth to add depth
• sugar– Brown color is preferred to obtain the sweetness and molasses flavour
• Corn Starch– Mix it with water to thicken the sauce

Hawaiian Chicken Cooking Instructions

While its flavor is similar to sweet and sour pork, Hawaiian pineapple chicken does not require baking or deep frying. Brown and simmer the chicken until done in one skillet!

1. Trim chicken thighs of excess fat and season with salt and pepper to taste. Sit aside.
2. Heat the oil in a wide frying pan. Add the bell pepper and fry briefly until soft. Remove from pan and drain on paper towels. Add the chicken in a single layer and brown on all sides. Remove from pan and drain on paper towels.
3. Saute onions, ginger and garlic until softened and aromatic. Combine pineapple juice, soy sauce, broth or water, and brown sugar, add to the pan and bring to a boil.
4. Add the boiled chicken, then cover and leave on low heat until cooked and done.
5. Add the pineapple and bell pepper and cook until heated through.
6. Add the cornstarch slurry, whisk to prevent lumps, and cook until the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.

Slow cooker instructions

You can quickly turn this into a crock pot recipe and have it hot and ready when you get home from work. You’ll get a delicious meal that the whole family will love without any effort. #the win

1. Season the chicken with salt and pepper to taste. Heat about a tablespoon of oil in a frying pan over medium heat. Add the chicken and cook, turning as needed, until browned on all sides. Remove from pan and drain on paper towels.
2. Arrange the sliced ​​onions, diced sweet peppers, and minced garlic in the crock pot. Then put the fried chicken on top of the vegetables.
3. In a small bowl, mix 1 cup of pineapple juice, 1/4 cup of soy sauce, 2 tablespoons of brown sugar, and 1 tablespoon of grated ginger. Whisk together until combined and pour over the chicken in the slow cooker.
4. Cover and cook on high for 3 to 4 hours or on low for 4 to 5 hours or until chicken is cooked through. Add the pineapple in the last hour of cooking time.
5. In a small bowl, mix a tablespoon of cornstarch with a quarter cup of water. Stir until smooth and slowly add to the crock pot. Gently stir to distribute. Continue cooking for 15 to 20 minutes or until the sauce thickens.

Oven instructions

But we’re not done yet! You can make it in the oven too! How’s that for a versatile dish?

1. Season the chicken with salt and pepper to taste. In a frying pan over medium heat, heat about a tablespoon of canola oil. Add the chicken and cook, turning as needed, until browned on all sides. Remove from pan and drain on paper towels.
2. In a large baking dish, arrange the browned chicken, pineapple, sliced ​​onion, diced bell pepper, and minced garlic in a single layer.
3. In a small bowl, mix 1 cup of pineapple juice, 1/4 cup of soy sauce, 1/2 cup of chicken broth or water, 2 tablespoons of brown sugar, and 1 tablespoon of grated ginger. Mix the ingredients together until combined, then pour it over the chicken. Toss gently to coat.
4. Cover tightly with foil and bake in a 350°F oven for 40 to 50 minutes or until a thermometer inserted in the center of the chicken reads 165°F and the sauce has reduced.

Serving suggestions and storage instructions

• No matter which cooking method you choose, this Hawaiian chicken recipe is sure to be delicious. Serve it with coconut rice, Panda Express chow mein noodles, or mashed potatoes for a delicious and hearty meal the whole family will love. Enjoy!
• Store leftovers in a container with an airtight lid and refrigerate for up to 3 days or freeze for up to 2 months.
• Reheat in the microwave in 1- to 2-minute intervals until heated through, stirring well between intervals to distribute the heat.

Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!

Hawaiian Pineapple Chicken is sweet and tangy for an easy weeknight dinner the whole family will love. It can be made on the stove, in the oven, or in the crock pot!

Preparation time: 10 minutes minute

Cooking time: 50 minutes minute

Total time: 1 hour hour

turn: the main entrance

6

ingredients

• 3 Pound or pound Bone-in chicken thighs
• Salt and pepper to taste
• 2 tablespoons canola oil
• ½ A sweet green pepper, removed from the seeds, and cut into cubes
• ½ A sweet red pepper, removed from the seeds, and cut into cubes
• 1 Peeled onions and cut into thin slices
• 1 Thumb-sized ginger, peeled and chopped
• 2 clove Peeled and chopped garlic
• 1 cup Pineapple juice (preserved from canned pineapple)
• ¼ cup I am willow
• ¼ cup Chicken broth or water
• 2 tablespoons Brown sugar
• 1 cup Pineapple slices
• 1 Tablespoon Corn Starch
• ¼ cup water

directions

• Trim chicken thighs of excess fat and season with salt and pepper to taste. Sit aside.

• In a wide frying pan over medium heat, heat 1 tablespoon of oil. Add bell pepper and cook for 30 to 40 seconds or until tender. Remove from pan and drain on paper towels.

• In the pan, add the remaining 1 tablespoon of oil. Add the chicken in a single layer and cook for 2 to 4 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.

• Drain excess oil from the pan except for about 1 tablespoon.

• Add onion, ginger and garlic and cook, stirring regularly, until soft and aromatic.

• In a bowl, mix pineapple juice, soy sauce, broth or water, and brown sugar. Stir until the sugar dissolves.

• Add to the pan and bring to a boil.

• Add the fried chicken.

• Cover, reduce heat, and simmer for 25 to 30 minutes or until chicken is cooked.

• Add pineapple and bell pepper and cook for 2 to 4 minutes or until heated through.

• In a small bowl, combine cornstarch and water. Stir until smooth.

• Slowly add the cornstarch slurry to the pan, stirring to prevent clumps. Continue cooking for 3 to 5 minutes or until the sauce thickens.

• Add salt and pepper to taste. Serve hot.

Notes

Since we will be using bottled juice, choose pineapple chunks packed in natural juice rather than heavy syrup so the sauce doesn’t become too sweet.

Nutrition information

Calories: 581Calories, Carbohydrates: 29g, protein: 33g, fat: 36g, Saturated fat: 9g, Cholesterol: 188mg, sodium: 693mg, Potassium: 648mg, Fiber: 2g, sugar: 22g, Vitamin A: 545international unit, Vitamin C: 35.1mg, Calcium: 47mg, iron: 2mg

“This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.