Pin it
This hearty Hawaiian Pineapple Chicken has been my go-to dinner solution for years when I want to bring a taste of the tropics to my family table. The perfect balance of sweet pineapple and savory chicken creates a meal that transports you to island paradise without leaving your kitchen.
I first created this recipe during a particularly cold winter when we were dreaming of a Hawaiian vacation. My children now request it weekly, calling it "vacation dinner" because it reminds them of our trip to Maui last summer.
Ingredients
- Chicken breast: 1.5 lbs cut into bite-sized pieces, choose organic free-range for best flavor
- Fresh pineapple chunks: 2 cups, the natural enzymes tenderize the chicken beautifully
- Bell peppers: 2 assorted colors, adds vibrant color and sweet crunch to the dish
- Onion: 1 medium, provides aromatic foundation for the sauce
- Garlic: 3 cloves minced, always use fresh for more pronounced flavor
- Soy sauce: 2 tablespoons, provides umami depth and saltiness
- Honey: 2 tablespoons, balances the savory elements with natural sweetness
- Sriracha sauce: 1 tablespoon, adds just enough heat without overwhelming
- Olive oil: 1 tablespoon, use extra virgin for best flavor profile
- Fresh ginger: 1 teaspoon grated, adds zingy warmth that pairs perfectly with pineapple
- Jasmine rice: 2 cups, its floral aroma complements the tropical flavors
Step-by-Step Instructions
- Cook the Jasmine Rice:
- Combine jasmine rice and water in a medium saucepan using a 1 to 2 ratio. Bring to a vigorous boil then immediately reduce heat to very low. Cover with a tight-fitting lid and allow to steam for exactly 15 minutes without peeking. Remove from heat and let stand covered for 5 additional minutes. This resting period allows the rice grains to fully absorb moisture and become perfectly fluffy.
- Cook the Chicken:
- Heat olive oil in a large skillet or wok until shimmering but not smoking. Add chicken pieces in a single layer without overcrowding the pan which ensures proper browning. Season generously with salt and freshly ground pepper. Cook undisturbed for 3 minutes until golden on one side then flip and continue cooking until chicken reaches 165°F internally approximately 4 more minutes. The caramelization creates essential flavor compounds. Remove and set aside on a plate.
- Sauté the Vegetables:
- In the same skillet add a small amount of additional oil if needed. Add minced garlic and grated ginger stirring constantly for 60 seconds until fragrant but not browned as burned garlic turns bitter. Add sliced onions and bell peppers cooking for 4 to 5 minutes stirring occasionally until vegetables develop slight color but maintain a pleasant crispness. The vegetables should be tender but not mushy.
- Add the Sauce:
- Whisk together soy sauce honey and sriracha in a small bowl until fully integrated. Pour this mixture into the hot skillet with the vegetables allowing it to bubble and begin to thicken. The sauce should coat the back of a spoon but remain pourable. If too thick add a tablespoon of water. If too thin allow to bubble for another minute.
- Combine Chicken and Pineapple:
- Return the cooked chicken to the skillet adding any accumulated juices from the plate. Gently fold in the fresh pineapple chunks. Cook for exactly 2 to 3 minutes tossing occasionally until everything is heated through and glistening with sauce. The pineapple should warm without breaking down completely which preserves its fresh texture and flavor contrast.
- Serve and Garnish:
- Spoon the fragrant jasmine rice onto serving plates creating a bed for the chicken mixture. Top with generous portions of the pineapple chicken ensuring each serving gets plenty of sauce. Finish with a sprinkle of fresh cilantro which brightens the dish visually and adds a complementary herbal note to the tropical flavors.
Pin it
The fresh pineapple is absolutely non-negotiable in this recipe. I once tried using canned pineapple when I was in a pinch and while still good my family immediately noticed the difference. Fresh pineapple contains natural enzymes that actually help tenderize the chicken while cooking which creates that restaurant quality texture we all love.
Storage and Meal Prep
This Hawaiian Pineapple Chicken keeps beautifully in the refrigerator for up to three days in an airtight container. The flavors actually deepen overnight making it even more delicious the next day. For meal prep I often double the recipe and portion it into individual containers with rice for quick lunches throughout the week. When reheating add a small splash of water to prevent the sauce from becoming too thick.
Ingredient Substitutions
This recipe welcomes many adaptations based on dietary needs or what you have available. For a gluten free version simply swap regular soy sauce for tamari or coconut aminos. Plant based eaters can substitute firm tofu or tempeh for the chicken just be sure to press the tofu thoroughly and consider marinating it beforehand in some of the sauce ingredients. Brown rice or cauliflower rice work beautifully as alternatives to jasmine rice for those watching carbs.
Serving Suggestions
Turn this meal into a complete Hawaiian feast by serving it with a simple side salad dressed with sesame oil and rice vinegar. For special occasions I like to hollow out half a pineapple and use it as a serving bowl which delights both children and adults alike. A cooling cucumber salad provides wonderful contrast to the warm spicy flavors of the main dish. For entertaining consider serving small portions in lettuce cups as an impressive appetizer.
Pin it
Frequently Asked Questions
- → How can I make this dish gluten-free?
To make this dish gluten-free, substitute the soy sauce with tamari or another gluten-free soy sauce alternative.
- → Can I make a vegan version of this dish?
Yes, replace the chicken with tofu or tempeh to create a vegan version of this flavorful dish.
- → How do I adjust the spice level?
For a spicier dish, increase the amount of sriracha sauce. For a milder version, reduce the quantity or omit it entirely.
- → What type of pineapple works best?
Fresh pineapple is recommended for the best flavor and juiciness. Canned pineapple can be used as a substitute if necessary.
- → Can I prepare this dish ahead of time?
Yes, you can pre-cook the chicken and prepare the sauce in advance. Store them separately in the fridge and combine when ready to serve.
- → What other proteins can I use?
Besides chicken, you can use shrimp, pork, or even beef for a different twist on this dish.