Hawaiian Chicken
A vibrant and flavorful dish featuring tender chicken, sweet pineapple, and a savory barbecue sauce, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 1.5 pounds chicken breasts, cut into bite-sized pieces
- 3 cups cooked white rice For serving
For Cooking
- 2 tablespoons olive oil, divided
- 2 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- ½ cup pineapple juice From the can
Vegetables and Garnish
- 2 bell peppers chopped (any color)
- 1 20 oz can pineapple chunks, drained
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, chopped
- Salt and pepper to taste
Sauce Ingredients
- ½ cup barbecue sauce
- 3 tablespoons reduced sodium soy sauce
Instructions
Preparation
- Season the chicken pieces with salt and pepper evenly on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and brown for 4 to 5 minutes.
- Remove the chicken from the skillet and keep warm under foil.
Cooking the Vegetables
- In the same skillet, add the remaining olive oil, bell peppers, pineapple chunks, garlic, and ginger. Sauté for about 5 minutes until softened.
Preparing the Sauce
- Mix barbecue sauce, soy sauce, brown sugar, and rice vinegar in the same skillet and bring to a gentle simmer.
- In a small bowl, whisk cornstarch with pineapple juice until smooth, then add to the simmering sauce and cook until thickened.
Combining Ingredients
- Return chicken and vegetables to the skillet and stir to combine, cooking for an additional 5 minutes until heated through.
Serving
- Serve the Hawaiian Chicken immediately over cooked white rice. Optionally top with sesame seeds or green onions.
Notes
Try marinating the chicken prior to cooking for enhanced flavor. Store leftovers in an airtight container for up to 3-4 days in the fridge.