Hawaiian Chicken - Delicious Little Bites

Hawaiian Chicken

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Dish

Cuisine: Chicken

Servings: servings

Calories: 252kcal

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.

Notes

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.

** Nutritional information is an estimate and may vary.

Nutrition