Description
This Hawaiian Pineapple Chicken Skillet features tender chicken pieces cooked with colorful bell peppers and juicy pineapple chunks, all coated in a sweet and tangy sauce made from pineapple juice, honey, soy sauce, and spices. Ready in just 25 minutes using a single skillet, this easy, vibrant dish is perfect for busy weeknights and brings tropical island flavors to your table.
Ingredients
Sauce
- ½ cup pineapple juice (from a 15-ounce can of canned pineapple chunks, packed in juice, not syrup)
- ¼ cup reduced sodium chicken broth
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger (or freshly grated ginger)
- 1 to 2 garlic cloves, finely minced (or ½ to 1 teaspoon garlic powder, to taste)
- ½ teaspoon red pepper flakes, or to taste
Chicken and Veggies
- 2 tablespoons olive oil
- 1 to 1 ¼ pounds boneless skinless chicken breasts, diced into bite-sized pieces
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 3 cups bell peppers, seeded and diced (approximately 1 cup each of red, orange, and yellow peppers, or any mix desired)
- 2 cloves garlic, finely minced
- Reserved pineapple chunks (from the 15-ounce can)
- Green onions, optional for garnish and to taste
- Sesame seeds, optional for garnish and to taste
Instructions
- Prepare the Sauce: In a medium bowl, combine pineapple juice, chicken broth, soy sauce, honey, rice vinegar, cornstarch, ground ginger, minced garlic, and red pepper flakes. Whisk well until combined and set aside. Reserve the pineapple chunks from the can for later use.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and season evenly with salt and pepper. Sauté for about 5 minutes, stirring and flipping intermittently, until chicken is cooked through and no longer pink. Remove chicken from skillet with a slotted spoon and set aside on a plate.
- Sauté the Peppers: In the same skillet (do not clean it), add the diced bell peppers. Add a little more olive oil if the skillet seems dry. Sauté over medium-high heat for about 5 minutes, stirring and flipping intermittently, until the peppers are crisp-tender as desired.
- Add the Sauce: Whisk the prepared sauce again briefly to redistribute the honey, then pour it into the skillet with the peppers. The sauce will bubble and steam; let it simmer for about 2 minutes, stirring frequently to thicken and coat the peppers.
- Combine Chicken and Pineapple: Return the cooked chicken to the skillet and add the reserved pineapple chunks. Stir well to combine and coat ingredients with the sauce. Cook for 1 to 2 minutes until the chicken and pineapple are warmed through.
- Adjust Seasoning and Serve: Taste the dish and adjust seasoning if needed, adding more salt, pepper, ground ginger, or red pepper flakes to taste. Serve immediately, ideally over rice, cauliflower rice, quinoa, or your preferred grain to soak up the flavorful sauce. Garnish with green onions and sesame seeds if desired.
Notes
- Use pineapple chunks packed in juice, not syrup, for best flavor and healthier sauce.
- If the sauce tastes bland, add a bit more salt before serving – salt enhances all the flavors.
- Fresh ginger adds brighter flavor, but ground ginger works well as a substitute.
- For a spicier dish, increase the red pepper flakes according to your preference.
- This recipe can easily be doubled for a larger crowd, adjusting skillet size accordingly.
- Serve with your choice of rice, quinoa, or cauliflower rice to complement the sweet and tangy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hawaiian
