Hawaiian Pineapple Chicken

Equipment

• Large skillet, wok, or heavy-bottomed cast-iron pan
• Chef’s knife and cutting board
• Measuring cups and spoons
• Small mixing bowl & whisk (for sauce and slurry)
• Tongs or spatula

Ingredients

Main Stir-Fry Components

• Chicken: 1.5 lbs (about 680g) boneless, skinless chicken breasts (or thighs), cut into bite-sized 1-inch pieces
• Pineapple: 2 cups fresh pineapple chunks (or canned pineapple chunks in 100% juice, drained with juice reserved)
• Bell Peppers: 2 medium bell peppers (1 red and 1 green or yellow for color), cut into 1-inch squares
• Onion: 1 medium red onion, cut into 1-inch chunks
• Aromatics: 3 cloves garlic (minced) and 1 teaspoon freshly grated ginger
• Cooking Oil: 2 tablespoons neutral cooking oil (avocado oil, canola, or vegetable oil), divided

Tropical Sweet & Tangy Sauce

• Pineapple Juice: 1/2 cup 100% pineapple juice (reserved from canned pineapple or fresh juice)
• Soy Sauce: 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• Brown Sugar: 1/4 cup packed light brown sugar (or honey)
• Apple Cider Vinegar: 2 tablespoons (for a crisp, bright tang)
• Ketchup: 2 tablespoons (adds body and subtle acidity)
• Sesame Oil: 1 teaspoon toasted sesame oil
• Red Pepper Flakes: 1/4 teaspoon (optional, for a slight warm kick)

Cornstarch Slurry (Thickener)

• Cornstarch: 1.5 tablespoons
• Cold Water: 2 tablespoons

Optional Garnishes

• 2 green onions (scallions), thinly sliced
• 1 teaspoon toasted sesame seeds
• Fresh cilantro leaves

Instructions

Step 1: Prepare the Hawaiian Sauce

1. In a small mixing bowl or liquid measuring cup, combine the pineapple juice , low-sodium soy sauce , packed brown sugar , apple cider vinegar , ketchup , toasted sesame oil , and red pepper flakes .
2. Whisk thoroughly until the brown sugar completely dissolves. Set aside.

Step 2: Prepare the Slurry & Season the Chicken

1. In a separate tiny bowl, stir together the cornstarch and cold water until smooth and lump-free. Set aside.
2. Lightly pat the chicken pieces dry with paper towels. Season lightly with a pinch of salt and black pepper.

Step 3: Sear the Chicken (Intensity: Medium-High Heat)

1. Heat 1 tablespoon of cooking oil in your skillet or wok over medium-high heat until shimmering.
2. Add the chicken pieces in a single layer (cook in batches if your pan is small to prevent overcrowding).
3. Sear for about 5–6 minutes , turning occasionally, until the chicken develops a nice golden crust and is cooked through (internal temperature reaches 165°F / 74°C).
4. Transfer cooked chicken to a plate and keep warm.

Step 4: Sauté Vegetables & Pineapple (Intensity: High Heat)

1. In the same skillet, add the remaining 1 tablespoon of cooking oil .
2. Add the chunked bell peppers and red onion . Stir-fry over high heat for about 3–4 minutes until the edges are lightly charred but the vegetables remain crisp-tender.
3. Add the minced garlic , grated ginger , and pineapple chunks . Toss continuously for 1 minute until fragrant and warmed through.

Step 5: Combine & Thicken Sauce (Intensity: Medium Heat)

1. Lower heat to medium . Push the vegetables and pineapple toward the outer rim of the skillet to create a well in the center.
2. Re-whisk the prepared sauce mixture and pour it into the skillet center. Bring to a rapid simmer for about 1–2 minutes .
3. Give your cornstarch slurry a quick stir, then gradually pour it into the simmering sauce while whisking constantly.
4. Allow the sauce to cook for 1 minute until it thickens into a rich, glossy glaze that coats the back of a spoon.

Step 6: Final Toss & Serve

1. Return the seared chicken (along with any accumulated juices) to the skillet.
2. Toss everything together for 1–2 minutes until every piece of chicken, vegetable, and pineapple is thoroughly coated in the warm Hawaiian glaze.
3. Remove from heat immediately.

Nutrition

Calories: 385 kcal · Protein: 38 g · Fat: 9 g · Carbohydrates: 36 g Dietary · Saturated Fat: 1.5 g · Fiber: 3 g · Sugar: 27 g · Sodium: 780 mg