Hawaiian Pineapple Chicken (Printable Version)
Sweet pineapple-glazed chicken with colorful bell peppers, a tropical skillet dinner bursting with flavor.
# What You Need:
→ Meat
01 - 4 boneless, skinless chicken thighs
→ Fresh Produce
02 - 1 medium red bell pepper, sliced
03 - 1 medium yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 1 cup fresh pineapple chunks
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 tablespoons sliced green onions
→ Marinade & Sauce
09 - 1/3 cup low-sodium soy sauce
10 - 1/4 cup pineapple juice
11 - 2 tablespoons brown sugar
12 - 2 tablespoons ketchup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Garnish
15 - 1 tablespoon toasted sesame seeds
# How To Make It:
01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and rice vinegar until well combined. Reserve 1/4 cup of the marinade and set aside for basting later.
02 - Place the chicken thighs in a large resealable plastic bag or shallow bowl. Pour the remaining marinade over the chicken, ensuring each piece is evenly coated. Seal and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
03 - Heat a large skillet over medium-high heat. Remove the chicken from the marinade, discarding the used marinade. Sear the chicken thighs for 4 to 5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add the sliced red and yellow bell peppers, red onion, and fresh pineapple chunks. Stir-fry for 4 to 5 minutes until the vegetables are slightly softened but still retain a crisp texture.
05 - Return the seared chicken to the skillet with the vegetables. Pour in the reserved marinade and bring to a gentle simmer. Stir in the cornstarch slurry and continue cooking for 2 to 3 minutes, stirring occasionally, until the sauce thickens and coats the chicken evenly.
06 - Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately alongside steamed jasmine rice or cauliflower rice.
# Helpful Hints:
01 -
- The sauce caramelizes into a sticky glaze that makes every bite feel indulgent without any dairy involved.
- It transforms basic weeknight chicken into something that tastes like you spent far more effort than you actually did.
02 -
- Never reuse the marinade that raw chicken soaked in unless you bring it to a full rolling boil for at least one minute.
- Reserving that quarter cup of fresh marinade before the chicken touches it is the key to a safe and flavorful finishing sauce.
03 -
- If using chicken breasts instead of thighs, pound them to an even thickness first so they cook uniformly without drying out.
- A splash of Riesling or Sauvignon Blanc pairs wonderfully with the sweet and tangy profile of this dish.