Hawaiian Chicken
Juicy chicken, sweet pineapple, tangy soy sauce, and a kiss of ginger come together for a meal that’s both lightning-fast and completely irresistible.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 teaspoons Olive oil
- 1 pound Boneless skinless chicken breast, cut into 1-inch pieces
- Salt and pepper, to taste
- 1 Red bell pepper, diced
- 15 oz Can pineapple chunks, juice and fruit separated
- 1/3 cup Chicken broth
- 1/4 cup Soy sauce
- 2 tablespoons Light brown sugar
- 1 clove Garlic, minced
- 1 teaspoon Ginger, grated
- 1/4 teaspoon Red pepper flakes (optional)
- 1 tablespoon Cornstarch
- Sesame seeds, for topping
- Green onion, for topping
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with a little salt and pepper, then add them to the skillet. Sauté for 4-5 minutes, until the chicken is golden and cooked through. Remove the chicken to a plate and set aside.
- In the same skillet, add the diced red bell pepper and cook for 2-3 minutes until just tender.
- In a small bowl, combine the reserved pineapple juice, chicken broth, soy sauce, brown sugar, garlic, ginger, and red pepper flakes (if using). Stir to mix well.
- Return the chicken to the pan, along with the pineapple chunks. Pour the sauce over everything and stir to combine.
- In a separate bowl, whisk the cornstarch with 2 tablespoons water until smooth. Stir this slurry into the skillet.
- Let everything simmer for 3-4 minutes, stirring gently, until the sauce thickens and coats the chicken and vegetables.
- Taste and adjust seasoning if needed. Remove from heat and sprinkle with sesame seeds and green onion before serving.
Notes
Leftover Hawaiian Chicken is just as tasty the next day! Store in an airtight container for up to 3 days or freeze for up to 2 months.