Description
Hawaiian Pineapple Chicken is a delicious blend of sweet and savory flavors, featuring tender chicken in a tangy pineapple glaze. With hints of soy sauce, garlic, and ginger, this dish brings tropical vibes to your dinner table. Perfect served over rice with a sprinkle of green onions!
Ingredients
Units
Scale
- 1 1/2 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- Salt and black pepper, to taste
- 1 tbsp vegetable oil
- 1 cup (240ml) pineapple juice
- 1/2 cup (120ml) soy sauce
- 1/3 cup (80g) brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 tbsp cornstarch, mixed with 2 tbsp water
For Garnish:
- Sliced green onions
- Sesame seeds
Instructions
-
Cook the Chicken:
- Season the chicken pieces with salt and black pepper.
- In a large skillet over medium-high heat, heat the vegetable oil. Add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
-
Make the Pineapple Sauce:
- In the same skillet, add the pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir well and bring to a simmer.
-
Add the Chicken and Pineapple:
- Add the cooked chicken back to the skillet, along with the pineapple chunks.
- Reduce heat to medium-low and let the chicken simmer in the sauce for about 10 minutes, allowing the flavors to meld.
-
Thicken the Sauce:
- Stir the cornstarch mixture into the skillet, and continue cooking for another 2-3 minutes, or until the sauce thickens and coats the chicken.
-
Serve:
- Garnish with sliced green onions and sesame seeds. Serve over steamed rice for a complete meal.
Notes
- Make it spicy: Add a pinch of red pepper flakes or sliced jalapeños to the sauce.
- Substitute chicken: Use shrimp or pork for a different protein option.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.