Hawaiian Chicken is an incredibly delicious dinner recipe made with juicy chunks of chicken, peppers and pineapple in a delicious sweet and sour sauce. Serve it over rice for a filling, family-friendly meal.
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Hawaiian Chicken is a dinner recipe that everyone is excited to see on the dinner table. One where no one complains about having to eat chicken for dinner again.
Juicy chicken, crisp bell peppers, and sweet pineapple swim in a tangy sauce made with pineapple juice, barbecue sauce, and brown sugar.
It is traditionally served over plain rice, but serving it over Coconut Rice, or even Coconut Cauliflower Rice, would add even more tropical flavor to the dish.
Why This Recipe Works
This is a really quick and easy recipe to prepare. It only takes about 30 minutes and one pan which makes it a great option for busy weeknight dinners.
Hawaiian Chicken is a family friendly recipe. Kids especially love the sweet sauce and pieces of juicy pineapple.
The recipe, as written, is gluten free and dairy free. If you opt to use soy sauce instead of coconut aminos, and are gluten free, be sure to check the label as many soy sauces contain wheat.
Step-By-Step Instructions
Ingredients
- 1 1/2 pounds boneless, skinless chicken (diced): you can use any cut of chicken, but I prefer diced when serving over rice.
- salt
- pepper
- 2 tablespoons extra virgin olive oil (divided)
- 2 bell peppers (diced): you can use any combination of peppers that you like, green, red, orange or yellow.
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 20 ounce can of pineapple chunks (separate the pineapple chunks and juice): you can substitute 2 cups of fresh pineapple and 1/2 cup of pineapple juice if preferred.
- 1/2 cup barbecue sauce: you can use any barbecue sauce that you like, but keep in mind the type that you use will affect the flavor. I use Sweet Baby Rays Original BBQ Sauce for this recipe.
- 2 tablespoons brown sugar (packed)
- 2 tablespoons rice vinegar
- 2 tablespoons coconut aminos: you can also use low sodium soy sauce.
- 1/2 teaspoon ground ginger
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the chicken into approximately 1-inch bite size pieces.
Dice the peppers and onion and mince the garlic.
Create!
Season the chicken with salt and pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high.
Add the chicken. Cook, stirring often, until just cooked through, about 5-7 minutes.
Transfer the chicken to a plate and return the skillet to the stove top.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the peppers and onion. Cook until softened, about 3-5 minutes.
Stir in the garlic and pineapple chunks and cook another for another minute. Transfer to the plate with the chicken and return the skillet to the stove top.
In a small bowl, whisk together the barbecue sauce, brown sugar, rice vinegar, coconut aminos (or soy sauce) and ground ginger until well blended.
Carefully add the sauce to the skillet and bring to a simmer. Cook, stirring often for 2-3 minutes.
Add the chicken and vegetables back to the skillet and cook an additional minute or two to rewarm.
Present!
Serve over rice, if desired.
Garnish with green onion and/or sesame seeds, if you’d like.
Tips and Techniques
- Any combination of bell peppers can be used. Red, green, orange or yellow all work great in this recipe.
- Fresh pineapple can be used in place of canned. You will need approximately 2 cups of fresh pineapple and 1/2 cup of pineapple juice.
- Store leftovers in an airtight container. Consume within 3 days.
FAQ’s
Can You Freeze Hawaiian Chicken?
Yes, Hawaiian Chicken can be tightly covered and stored in the freezer for up to 2 months.
More Chicken Dinner Recipes
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Hawaiian Chicken
Ingredients
- 1 1/2 pounds boneless, skinless chicken (cut into 1-inch pieces)
- salt
- pepper
- 2 tablespoons extra virgin olive oil
- 2 bell peppers (diced)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 20 ounce can pineapple chunks in juice (pineapple and juice separated)
- 1/2 cup barbecue sauce
- 2 tablespoons brown sugar (packed)
- 2 tablespoons rice vinegar
- 2 tablespoons coconut aminos (or low carb soy sauce - gluten free if needed)
- 1/2 teaspoon ground ginger
Instructions
- Season the chicken with salt and pepper.1 1/2 pounds boneless, skinless chicken, salt, pepper
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add the chicken. Cook, stirring often, until just cooked through, about 5-7 minutes. Transfer the chicken to a plate and return the skillet to the stove top.2 tablespoons extra virgin olive oil
- Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the peppers and onion. Cook until softened, about 3-5 minutes.2 bell peppers, 1 onion
- Stir in the garlic and pineapple chunks and cook another for another minute. Transfer to the plate with the chicken and return the skillet to the stove top.2 cloves garlic, 1 20 ounce can pineapple chunks in juice
- In a small bowl, whisk together the barbecue sauce, brown sugar, rice vinegar, coconut aminos (or soy sauce) and ground ginger until well blended.1/2 cup barbecue sauce, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 2 tablespoons coconut aminos, 1/2 teaspoon ground ginger
- Carefully add the sauce to the skillet and bring to a simmer. Cook, stirring often for 2-3 minutes.
- Add the chicken and vegetables back to the skillet and cook an additional minute or two to rewarm.
- Serve over rice. Garnish with green onion and/or sesame seeds, if desired.