Description
A delightful mix of sweet pineapple, savory chicken, and vibrant vegetables, Hawaiian Chicken is perfect for summer gatherings and brings the spirit of the islands to your table.
Ingredients
Scale
- 1½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it.
- Assemble ingredients. On the pan, spread chicken, bell peppers, onion, and pineapple.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Bake for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
- Whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan while baking.
- Simmer for 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy.
- Finish by drizzling sauce over top (or serve on the side for dipping).
- Garnish with sesame seeds or sliced green onions if desired.
Notes
Consider using stevia, monk fruit sweetener, or allulose as sugar substitutes for this recipe. Avoid honey or maple syrup for lower sugar options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg