Hawaiian Chicken: A Delicious and Easy Recipe

Hawaiian Chicken: just the name conjures up images of sun-drenched beaches, swaying palm trees, and the sweet, tangy aroma of a tropical feast, doesn’t it? But you don’t need a plane ticket to Honolulu to experience this taste of paradise! This recipe brings the vibrant flavors of the islands right to your kitchen, transforming an ordinary weeknight dinner into an extraordinary culinary adventure.

While not strictly a traditional Hawaiian dish in the ancient sense, Hawaiian Chicken, as we know it, is a delightful fusion of Asian and Polynesian influences, popularized in the mid-20th century. It reflects the diverse cultural tapestry of Hawaii, where pineapple, soy sauce, ginger, and other ingredients from around the world come together in perfect harmony. This sweet and savory combination quickly gained popularity, becoming a staple at luaus and family gatherings across the islands and beyond.

What makes this dish so irresistible? It’s the perfect balance of sweet and savory, the tender, juicy chicken glazed with a sticky, caramelized sauce, and the burst of tropical sweetness from the pineapple. It’s also incredibly versatile and easy to prepare, making it a favorite for busy weeknights or casual get-togethers. Whether you’re grilling it outdoors or baking it in the oven, this Hawaiian Chicken recipe is guaranteed to be a crowd-pleaser. So, grab your ingredients, and let’s bring a little aloha to your table!

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• For the Hawaiian Sauce:
• 1 cup pineapple juice
• 1/2 cup brown sugar, packed
• 1/4 cup soy sauce (low sodium recommended)
• 1/4 cup apple cider vinegar
• 2 tablespoons ketchup
• 1 tablespoon cornstarch
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• For the Pineapple and Vegetables:
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 1 (20 ounce) can pineapple chunks, drained (reserve the juice for another use or drink it!)
• For Serving:
• Cooked white rice, for serving
• Sesame seeds, for garnish (optional)
• Chopped green onions, for garnish (optional)

Preparing the Chicken

1. Prepare the Chicken Coating: In a medium bowl, combine the cornstarch, salt, and pepper. This mixture will help the chicken get nice and crispy when we cook it.
2. Coat the Chicken: Add the chicken cubes to the bowl with the cornstarch mixture. Toss well to ensure each piece is evenly coated. Make sure all sides of the chicken are covered; this is key for achieving that perfect texture.
3. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. The oil should be hot enough to sizzle when you add a piece of chicken.
4. Cook the Chicken: Add the coated chicken to the hot skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and steam the chicken instead of browning it. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, turning occasionally, until the chicken is cooked through and golden brown on all sides. The internal temperature of the chicken should reach 165°F (74°C).
5. Remove and Set Aside: Once the chicken is cooked, remove it from the skillet and set it aside on a plate. We’ll add it back to the pan later to coat it in the delicious Hawaiian sauce.

Making the Hawaiian Sauce

1. Combine the Sauce Ingredients: In a medium bowl or measuring cup, whisk together the pineapple juice, brown sugar, soy sauce, apple cider vinegar, ketchup, cornstarch, grated ginger, minced garlic, and red pepper flakes (if using). Make sure the cornstarch is fully dissolved to prevent lumps in the sauce.
2. Cook the Sauce: Pour the sauce mixture into the same skillet you used to cook the chicken (no need to clean it!). Bring the sauce to a simmer over medium heat, stirring constantly.
3. Thicken the Sauce: Continue to simmer the sauce for about 3-5 minutes, or until it has thickened to your desired consistency. The sauce should be able to coat the back of a spoon. Stir frequently to prevent the sauce from sticking to the bottom of the pan and burning.

Adding the Vegetables and Pineapple

1. Add the Vegetables: Add the red bell pepper, green bell pepper, yellow bell pepper, and onion to the skillet with the sauce. Stir to coat the vegetables in the sauce.
2. Cook the Vegetables: Cook the vegetables for about 5-7 minutes, or until they are tender-crisp. You want them to be slightly softened but still have a bit of a bite. Stir occasionally to ensure even cooking.
3. Add the Pineapple: Add the drained pineapple chunks to the skillet. Stir to combine with the vegetables and sauce.
4. Heat Through: Cook for another 2-3 minutes, or until the pineapple is heated through. Be careful not to overcook the pineapple, as it can become mushy.

Combining Everything

1. Add the Chicken Back In: Add the cooked chicken back to the skillet with the sauce, vegetables, and pineapple.
2. Coat the Chicken: Stir to coat the chicken evenly in the sauce. Make sure every piece of chicken is covered in that flavorful Hawaiian glaze.
3. Heat Through: Cook for another 1-2 minutes, or until the chicken is heated through and the sauce is bubbling slightly.

Serving Suggestions

1. Serve Over Rice: Spoon the Hawaiian chicken over cooked white rice. The rice will soak up all that delicious sauce.
2. Garnish (Optional): Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.
3. Enjoy! Serve immediately and enjoy your homemade Hawaiian chicken!

Tips and Variations:

• Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking. Just be sure to trim any excess fat before cutting them into cubes.
• Vegetable Variations: Feel free to add other vegetables to the dish, such as broccoli florets, carrots, or snow peas. Adjust the cooking time accordingly.
• Spicy Hawaiian Chicken: If you like a little heat, add more red pepper flakes to the sauce or a dash of hot sauce.
• Pineapple Juice Substitute: If you don’t have pineapple juice, you can use orange juice or a combination of apple juice and a little bit of pineapple extract.
• Make it Ahead: You can prepare the sauce and vegetables ahead of time and store them in the refrigerator. When you’re ready to cook, simply heat the sauce and vegetables, then add the cooked chicken.
• Slow Cooker Version: For a hands-off approach, you can make this dish in a slow cooker. Combine all the ingredients (except the cornstarch slurry) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. In the last 30 minutes, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker to thicken the sauce.
• Grilling Option: For a smoky flavor, grill the chicken and vegetables separately. Marinate the chicken in the Hawaiian sauce for at least 30 minutes before grilling. Grill the chicken until cooked through and the vegetables until tender-crisp. Then, combine the grilled chicken and vegetables with the remaining sauce in a skillet and heat through.
• Storage: Leftover Hawaiian 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.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 400-500 per serving
• Protein: 30-40 grams
• Carbohydrates: 50-60 grams
• Fat: 10-15 grams

Why This Recipe Works:

This Hawaiian chicken recipe is a winner because it’s a perfect balance of sweet, savory, and tangy flavors. The pineapple juice and brown sugar create a delicious sweetness, while the soy sauce and apple cider vinegar add a savory and tangy depth. The cornstarch coating on the chicken ensures that it gets nice and crispy, and the tender-crisp vegetables add a satisfying texture. Plus, it’s a relatively quick and easy dish to make, perfect for a weeknight dinner. The recipe is also versatile, allowing for substitutions and variations to suit your taste preferences and dietary needs. Whether you’re a seasoned cook or a beginner, you’ll find this recipe to be a success!

Conclusion:

This Hawaiian Chicken recipe is more than just a meal; it’s a mini-vacation for your taste buds! The sweet and savory combination, the tender chicken, and the vibrant colors all come together to create a dish that’s both satisfying and visually appealing. If you’re looking for a way to brighten up your weeknight dinner routine, or impress guests with a flavorful and relatively easy dish, then this is absolutely the recipe for you. Trust me, the aroma alone will have everyone gathering in the kitchen, eager to dig in.

But the best part? It’s incredibly versatile! While I love serving this Hawaiian Chicken over fluffy white rice to soak up all that delicious sauce, you could also try it with quinoa for a healthier option, or even alongside some creamy mashed potatoes for a comforting twist. For a lighter meal, shred the chicken and toss it into a vibrant salad with mixed greens, pineapple chunks, and a light vinaigrette.

And don’t be afraid to experiment with variations! If you like a little extra heat, add a pinch of red pepper flakes to the marinade. Want to boost the veggie content? Toss in some bell peppers, onions, and zucchini during the last few minutes of cooking. You could even grill the chicken instead of baking it for a smoky flavor that’s perfect for summer barbecues. Consider adding a splash of teriyaki sauce for an even richer, more complex flavor profile. I’ve even tried adding a touch of ginger to the marinade, which gives it a lovely warmth and depth.

The possibilities are truly endless, and that’s what makes this recipe so special. It’s a fantastic base that you can customize to your own preferences and dietary needs. Whether you’re a seasoned cook or just starting out, you’ll find this recipe to be straightforward and rewarding.

Serving Suggestions:

* Serve over rice, quinoa, or mashed potatoes.
* Shred and add to salads or wraps.
* Use as a filling for tacos or sliders.
* Pair with grilled vegetables for a complete meal.
* Garnish with fresh cilantro or green onions.

Variations:

* Add red pepper flakes for a spicy kick.
* Include bell peppers, onions, and zucchini for added vegetables.
* Grill the chicken for a smoky flavor.
* Use pineapple juice instead of pineapple chunks in the marinade.
* Add a touch of ginger or garlic to the marinade.

I’m so confident that you’ll love this Hawaiian Chicken recipe that I urge you to give it a try. Don’t be intimidated by the ingredient list; most of them are pantry staples. And the cooking process is simple enough for even beginner cooks to master.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Share your photos and comments in the section below. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking, and I hope you enjoy this taste of the tropics! I can’t wait to hear what you think!