Hawaiian Pineapple Chicken: A Delicious & Easy Recipe

Hawaiian Pineapple Chicken: Just the name conjures up images of sun-kissed beaches, swaying palm trees, and the sweet, tangy flavors of the tropics, doesn’t it? I’m thrilled to share this vibrant and incredibly delicious recipe with you. Forget boring weeknight dinners; this dish is a guaranteed crowd-pleaser that will transport your taste buds to paradise!

While not strictly a traditional Hawaiian dish, Hawaiian Pineapple Chicken draws inspiration from the islands’ abundant pineapple crops and the Asian-Pacific culinary influences that have shaped Hawaiian cuisine. The fusion of sweet and savory flavors is a hallmark of this style of cooking, creating a delightful balance that’s both satisfying and exciting.

What makes this dish so irresistible? It’s the perfect combination of juicy chicken, tender pineapple chunks, and a luscious, slightly sticky sauce that’s bursting with flavor. The sweetness of the pineapple is balanced by the savory chicken and a hint of soy sauce, creating a symphony of tastes that will leave you wanting more. Plus, it’s incredibly easy to make! Whether you’re a seasoned chef or a beginner in the kitchen, you can whip up this Hawaiian Pineapple Chicken in under an hour. It’s a fantastic option for busy weeknights, potlucks, or any occasion where you want to impress with minimal effort. Get ready to experience a taste of the islands right in your own home!

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup vegetable oil, for frying
• For the Pineapple Sauce:
• 1 tablespoon vegetable oil
• 1 green bell pepper, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 1 (20 ounce) can pineapple chunks, undrained
• 1/2 cup pineapple juice (reserved from the can)
• 1/2 cup brown sugar, packed
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons white vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional, for heat)
• For Serving:
• Cooked white rice, for serving
• Chopped green onions, for garnish (optional)
• Sesame seeds, for garnish (optional)

Preparing the Chicken:

Alright, let’s get started with the chicken! This is where we’ll create those crispy, golden-brown bites that everyone loves.

1. Prepare the Chicken Coating: In a shallow dish, combine the flour, salt, pepper, garlic powder, and onion powder. Mix well to ensure everything is evenly distributed. This seasoned flour will be our first layer of deliciousness.
2. Set up the Egg Wash: In another shallow dish, place the beaten eggs. Make sure the eggs are well beaten so they coat the chicken evenly.
3. Prepare the Panko Breadcrumbs: In a third shallow dish, place the panko breadcrumbs. Panko is key here because it gives us that extra crispy texture that regular breadcrumbs just can’t match.
4. Coat the Chicken: Now, take each chicken cube and dredge it in the seasoned flour, making sure it’s fully coated. Shake off any excess flour. Next, dip the floured chicken into the beaten eggs, ensuring it’s completely covered. Finally, dredge the egg-coated chicken in the panko breadcrumbs, pressing gently to help the breadcrumbs adhere. Repeat this process for all the chicken cubes.

Frying the Chicken:

Now for the fun part – frying! This is where the magic happens and our chicken transforms into crispy, golden perfection. Be careful when working with hot oil!

1. Heat the Oil: In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. You’ll know the oil is ready when a small piece of breadcrumb sizzles and turns golden brown quickly when dropped into the oil. The oil should be hot enough to cook the chicken quickly without burning it. Aim for a temperature of around 350°F (175°C). If you don’t have a thermometer, just test with a breadcrumb as described above.
2. Fry the Chicken: Carefully add the breaded chicken cubes to the hot oil in a single layer. Avoid overcrowding the skillet, as this will lower the oil temperature and result in soggy chicken. Fry the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
3. Remove and Drain: Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy.

Preparing the Pineapple Sauce:

While the chicken is draining, let’s whip up that sweet and tangy pineapple sauce. This sauce is what truly makes this dish Hawaiian Pineapple Chicken!

1. Sauté the Vegetables: In a large skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the green bell pepper, red bell pepper, and onion. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp. You want them to be slightly softened but still have a bit of a bite.
2. Add the Pineapple and Juice: Add the pineapple chunks (undrained) and pineapple juice to the skillet. Stir to combine.
3. Combine Sauce Ingredients: In a medium bowl, whisk together the brown sugar, soy sauce, ketchup, white vinegar, ground ginger, and red pepper flakes (if using). Pour this mixture into the skillet with the vegetables and pineapple.
4. Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the skillet and stir constantly until the sauce thickens. This usually takes about 1-2 minutes. The sauce should be thick enough to coat the back of a spoon.

Combining and Serving:

Almost there! Now we just need to combine everything and get ready to enjoy our delicious Hawaiian Pineapple Chicken.

1. Add the Chicken to the Sauce: Add the fried chicken to the skillet with the pineapple sauce. Gently toss to coat the chicken evenly with the sauce.
2. Simmer: Let the chicken simmer in the sauce for about 2-3 minutes, allowing the flavors to meld together. This will also help the chicken stay warm.
3. Serve: Serve the Hawaiian Pineapple Chicken hot over cooked white rice. Garnish with chopped green onions and sesame seeds, if desired.

Tips for Success:

• Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. This will lower the oil temperature and result in soggy chicken. Fry in batches if necessary.
• Adjust the Sweetness and Tanginess: Feel free to adjust the amount of brown sugar and white vinegar in the sauce to suit your taste. If you prefer a sweeter sauce, add more brown sugar. If you prefer a tangier sauce, add more white vinegar.
• Add Other Vegetables: You can add other vegetables to the sauce, such as carrots, broccoli, or snow peas. Just add them along with the bell peppers and onions.
• Make it Spicy: If you like a little heat, add more red pepper flakes to the sauce. You can also add a pinch of cayenne pepper.
• Use Fresh Pineapple: While canned pineapple works great in this recipe, you can also use fresh pineapple. Just make sure to cut it into 1-inch chunks.
• Make it Ahead: You can prepare the chicken and sauce separately ahead of time. Store them in the refrigerator until ready to serve. When ready to serve, reheat the sauce and then add the chicken.

Variations:

• Hawaiian Pineapple Shrimp: Substitute the chicken with shrimp for a delicious seafood version.
• Hawaiian Pineapple Pork: Use pork tenderloin or pork chops instead of chicken.
• Hawaiian Pineapple Tofu: For a vegetarian option, use firm or extra-firm tofu. Press the tofu to remove excess water before coating and frying.

Storage Instructions:

Leftover Hawaiian Pineapple Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through. The chicken may lose some of its crispiness upon reheating, but it will still be delicious!

I hope you enjoy this recipe as much as I do! It’s a family favorite and always a crowd-pleaser. Happy cooking!

Conclusion:

This Hawaiian Pineapple Chicken recipe isn’t just another weeknight dinner; it’s a vibrant, flavorful escape to the tropics right in your own kitchen! The perfect balance of sweet and savory, the tender chicken, juicy pineapple, and that irresistible glaze create a symphony of tastes that will have everyone at the table asking for seconds. I truly believe this is a must-try recipe for anyone looking to add a little sunshine to their mealtime routine. But the best part? It’s incredibly versatile! Serve it over fluffy white rice for a classic presentation, or get a little adventurous and try it with quinoa or even cauliflower rice for a lighter option. For a complete meal, pair it with a side of steamed broccoli, green beans, or a colorful bell pepper stir-fry. And don’t forget the garnish! A sprinkle of toasted sesame seeds and some freshly chopped green onions adds a touch of elegance and enhances the overall flavor profile. Looking for variations? You got it! If you’re feeling a little spicy, add a pinch of red pepper flakes to the glaze for a subtle kick. Or, for a richer flavor, try using coconut aminos instead of soy sauce. You can also substitute the chicken with shrimp or tofu for a vegetarian option – just adjust the cooking time accordingly. Another fun twist is to grill the pineapple before adding it to the dish for a smoky, caramelized flavor that’s simply divine. Consider adding some chunks of bell pepper (red, yellow, and orange) to the stir-fry for added color and nutrients. Marinating the chicken in a mixture of pineapple juice, ginger, and garlic for at least 30 minutes before cooking will also intensify the flavors and make the chicken even more tender. This Hawaiian Pineapple Chicken is also fantastic served cold as a salad topping or in lettuce wraps for a light and refreshing lunch. You can even shred the chicken and use it as a filling for tacos or sliders – the possibilities are endless! I’ve even seen some people use the leftover sauce as a marinade for ribs or pork chops, which sounds absolutely amazing. I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience! Don’t be afraid to experiment with different ingredients and variations to make it your own. Cooking should be fun and creative, so let your imagination run wild! So, what are you waiting for? Gather your ingredients, put on some Hawaiian music, and get ready to transport yourself to paradise with this incredible Hawaiian Pineapple Chicken recipe. I’m absolutely certain that you and your family will enjoy it as much as mine does. Once you’ve tried it, please come back and share your thoughts in the comments below! I’d love to hear about your favorite variations, any tips or tricks you discovered, and how much your family enjoyed it. Your feedback is invaluable and helps me continue to create delicious and easy-to-follow recipes that everyone can enjoy. Happy cooking!

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