I turned chicken, red bell pepper and pineapple into a 30-minute, one-pan Hawaiian Chicken with a sweet and sour sauce, and in my Easy Stir Fry Recipes I reveal the single trick that makes it come together so quickly.

Jump to Recipe

I never thought a one pan dinner could taste so bright but this Hawaiian Chicken surprised me. I toss tender chicken breasts with juicy pineapple chunks and watch flavors flip from sweet to tangy in a minute.

It’s the kind of Pineapple Chicken Recipes you bookmark when you want something a little bold but not fussy, the sort that sneaks into weeknight rotation and makes people actually ask whats in it. I love that it feels almost too good for how fast it comes together, and yeah I get weirdly proud when leftovers taste even better.

Ingredients

Print Recipe (No Advertisments)

Chicken: Lean protein, low fat if skinless, fills you up, great for muscle and satiety.
Pineapple: Sweet and tangy, adds vitamin C and manganese, boosts sweetness and bright acidity.
Red bell pepper: Colorful, crunchy, full of vitamin A and fiber, mild sweetness, adds texture.
Soy sauce: Salty umami, gives savory depth, adds sodium so use sparingly if watching salt.
Brown sugar: Brings caramelized sweetness and moisture, quick energy from carbs, use in small amounts.
Garlic and ginger: Aromatic duo, anti inflammatory compounds, sharp savory punch and lively warmth.
Cornstarch: Thickens sauces for glossy coating, adds almost no flavor, gives cling to chicken.

Ingredient Quantities

1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite sized pieces

2 tbsp cornstarch (plus 1 tbsp extra for the sauce, if using)

2 tbsp vegetable oil or canola oil

1 red bell pepper, seeded and sliced

1 cup pineapple chunks (fresh or 8 oz canned, drained)

2 cloves garlic, minced

1 tsp fresh ginger, minced or grated

1/4 cup ketchup

1/4 cup pineapple juice (use juice from the canned pineapple if using canned)

2 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp brown sugar (light or dark)

2 tbsp cold water (for mixing with the extra cornstarch to make a slurry)

1 tsp sesame oil (optional)

2 green onions, sliced

Salt and black pepper to taste

Cooked white rice for serving (optional)

1 tsp toasted sesame seeds (optional, for garnish)

How to Make this

Print Recipe (No Advertisments)

1. Pat the 1 lb chicken pieces dry, season with salt and black pepper, then toss with 2 tbsp cornstarch until evenly coated.

2. Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Add the chicken in a single layer and cook, stirring a bit, until golden and cooked through about 4 to 6 minutes. Transfer chicken to a plate.

3. Add a little more oil if the pan is dry, then stir fry the sliced red bell pepper for 2 to 3 minutes until it starts to soften. Add 1 cup pineapple chunks, 2 cloves minced garlic and 1 tsp minced ginger and cook 1 to 2 minutes until fragrant.

4. While the veg cooks whisk together the sauce: 1/4 cup ketchup, 1/4 cup pineapple juice, 2 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar and 1 tsp sesame oil if using.

5. If you want a thicker glossy sauce mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Keep it ready.

6. Return the chicken to the pan, pour the sauce over everything and bring to a gentle simmer.

7. Stir in the cornstarch slurry and simmer 1 minute or until the sauce thickens and coats the chicken. If you skipped the slurry, just simmer a few minutes to reduce the sauce.

8. Taste and adjust seasoning with salt or a little more soy or sugar if it needs balance. Toss in the sliced green onions.

9. Serve the Hawaiian chicken over cooked white rice, sprinkle with toasted sesame seeds if desired, and enjoy. Dont overcook the pineapple or it gets mushy, and dont overcrowd the pan when browning the chicken or it will steam.

Equipment Needed

1. Large skillet or frying pan (12-inch works best)
2. Cutting board
3. Chef’s knife
4. 2 mixing bowls (one for tossing chicken, one for whisking sauce)
5. Measuring cups and spoons
6. Whisk
7. Spatula or tongs for stirring and turning chicken
8. Small bowl or cup for the cornstarch slurry and a spoon to mix it
9. Plate and paper towels for resting the cooked chicken and keeping things tidy

FAQ

Can I use chicken thighs instead of breasts? Yes. Thighs actually stay juicier and are more forgiving, just cut them into even bite sized pieces so they cook evenly. Cook until the internal temp hits 165°F, you'll be fine.

Can I use fresh pineapple instead of canned? Absolutely. Fresh gives better texture and brighter flavor, though sometimes less sweet so taste the sauce and add a little more brown sugar if needed. If you use canned, save the juice for the sauce.

How do I get the sauce to thicken? Make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, stir it into the simmering sauce and cook a minute till it glosses up. Add the slurry slowly, if it gets too thick just thin with a splash of water or pineapple juice.

Can I make this gluten free? Yes. Swap regular soy sauce for tamari or coconut aminos and check your ketchup is gluten free. Cornstarch, rice vinegar and the rest are usually fine, just watch for cross contamination.

How do I stop the chicken from getting soggy? Don’t overcrowd the pan, fry the cornstarch coated pieces in a hot skillet in batches so they brown, then set aside and toss with the sauce at the end. That keeps the outside a little crisp, way better than steaming them.

Can I make this ahead or freeze it? You can make the sauce and chicken ahead, but store them separate if possible because pineapple can get mushy. Reheat gently on the stove, add a splash of water if it looks dry, or crisp it up in a hot skillet for a minute. Freezing ok for the cooked chicken and sauce, thaw overnight in the fridge before reheating.

Hawaiian Chicken Recipe Substitutions and Variations

Chicken breasts or thighs: firm tofu (press and cube, swaps 1:1 for a veg option), pork tenderloin or pork shoulder (cut bite sized, similar cook time), shrimp or scallops (cook less, they’ll be done faster)
Cornstarch: arrowroot powder (use 1:1, clarer glossy finish), potato starch (1:1, good for frying), tapioca starch (1:1), all purpose flour (use about 2x cornstarch amount for same thickening)
Soy sauce: tamari (gluten free, use 1:1), coconut aminos (slightly sweeter, same amount), liquid aminos (Bragg, similar flavor), low sodium soy sauce (1:1)
Rice vinegar: apple cider vinegar (milder, use 1:1), white wine vinegar (use 1:1), fresh lemon juice (use slightly less, a bit brighter), sherry vinegar (stronger, use a bit less)

Pro Tips

1) Heat the pan until the oil shimmers and cook the chicken in a single layer, dont crowd the pan. Do it in batches if you have to so pieces brown instead of steaming, otherwise you lose that nice crust.

2) Pat the chicken really dry and shake off extra cornstarch, then let it sit a few minutes before frying so the coating sticks. If you rush it the crust will fall off or go soggy.

3) Treat the pineapple gently, add it near the end so it keeps some bite and doesnt turn to mush. If youre using canned, drain it well so the sauce doesnt get watered down.

4) Make the cornstarch slurry with cold water and whisk till totally smooth, then add a little at a time while simmering so you can control thickness and avoid lumps or a gluey texture. Add toasted sesame oil at the very end for aroma and taste again after thickening because flavors concentrate.

Hawaiian Chicken Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Large skillet or frying pan (12-inch works best)
2. Cutting board
3. Chef’s knife
4. 2 mixing bowls (one for tossing chicken, one for whisking sauce)
5. Measuring cups and spoons
6. Whisk
7. Spatula or tongs for stirring and turning chicken
8. Small bowl or cup for the cornstarch slurry and a spoon to mix it
9. Plate and paper towels for resting the cooked chicken and keeping things tidy

Ingredients

1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite sized pieces
2 tbsp cornstarch (plus 1 tbsp extra for the sauce, if using)
2 tbsp vegetable oil or canola oil
1 red bell pepper, seeded and sliced
1 cup pineapple chunks (fresh or 8 oz canned, drained)
2 cloves garlic, minced
1 tsp fresh ginger, minced or grated
1/4 cup ketchup
1/4 cup pineapple juice (use juice from the canned pineapple if using canned)
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar (light or dark)
2 tbsp cold water (for mixing with the extra cornstarch to make a slurry)
1 tsp sesame oil (optional)
2 green onions, sliced
Salt and black pepper to taste
Cooked white rice for serving (optional)
1 tsp toasted sesame seeds (optional, for garnish)

Directions

Pat the 1 lb chicken pieces dry, season with salt and black pepper, then toss with 2 tbsp cornstarch until evenly coated.
Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Add the chicken in a single layer and cook, stirring a bit, until golden and cooked through about 4 to 6 minutes. Transfer chicken to a plate.
Add a little more oil if the pan is dry, then stir fry the sliced red bell pepper for 2 to 3 minutes until it starts to soften. Add 1 cup pineapple chunks, 2 cloves minced garlic and 1 tsp minced ginger and cook 1 to 2 minutes until fragrant.
While the veg cooks whisk together the sauce: 1/4 cup ketchup, 1/4 cup pineapple juice, 2 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar and 1 tsp sesame oil if using.
If you want a thicker glossy sauce mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Keep it ready.
Return the chicken to the pan, pour the sauce over everything and bring to a gentle simmer.
Stir in the cornstarch slurry and simmer 1 minute or until the sauce thickens and coats the chicken. If you skipped the slurry, just simmer a few minutes to reduce the sauce.
Taste and adjust seasoning with salt or a little more soy or sugar if it needs balance. Toss in the sliced green onions.
Serve the Hawaiian chicken over cooked white rice, sprinkle with toasted sesame seeds if desired, and enjoy. Dont overcook the pineapple or it gets mushy, and dont overcrowd the pan when browning the chicken or it will steam.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.