Description
Sweet and savory Aloha Chicken with pineapple, bell peppers, and red onion in a flavorful homemade sauce. A quick and easy weeknight meal!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 (20 ounce) can pineapple chunks, drained (reserve juice)
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons vegetable oil, for cooking
- Cooked rice, for serving
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
Instructions
- Prepare the Chicken and Vegetables: Cut chicken into 1-inch cubes. Cut bell peppers into 1-inch pieces. Cut red onion into wedges. Drain pineapple chunks, reserving the juice.
- Make the Aloha Sauce: In a medium bowl, whisk together soy sauce, brown sugar, cornstarch, rice vinegar, sesame oil, ground ginger, garlic powder, and red pepper flakes (if using). Add 1/2 cup of reserved pineapple juice and whisk until smooth. Adjust seasonings to taste.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes, or until cooked through and lightly browned. Remove from skillet and set aside.
- Cook the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add bell peppers and red onion and cook for 5-7 minutes, or until tender-crisp. Add pineapple chunks and cook for another 2-3 minutes, stirring occasionally, until heated through.
- Combine and Simmer: Pour the Aloha sauce over the vegetables and pineapple in the skillet. Bring to a simmer, stirring constantly, until the sauce thickens.
- Finish and Serve: Return the cooked chicken to the skillet. Stir to coat the chicken, vegetables, and pineapple evenly with the sauce. Cook for another 2-3 minutes, or until everything is heated through and the sauce is glossy and bubbling slightly.
- Serve hot over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- For best results, cut the chicken and vegetables into uniform sizes to ensure even cooking.
- Don’t overcrowd the pan when cooking the chicken; cook in batches if necessary.
- Adjust the sweetness, tanginess, and spiciness of the sauce to your liking.
- Serve with your favorite type of rice. Coconut rice is a delicious option!
- Prep Time: 20 minutes
- Cook Time: 25 minutes