30-Minute Hawaiian Chicken and Pineapple Skillet


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Hawaiian Pineapple Chicken Skillet— 🍗🍍🏝️Tender pieces of chicken are cooked with bell peppers and pineapple chunks, then coated in a SWEET and TANGY sauce! Pineapple chunks and pineapple juice create layers of tropical island flavor! This is a FAST and EASY recipe that’s ready in 30 minutes, made in a single skillet, and perfect for busy weeknights!

A dish of sweet and sour chicken with pineapple and bell peppers served over white rice in a white bowl. Nearby, a smaller bowl with the same dish, a red bell pepper, fresh ginger, and sesame seeds.

If you’re a fan of sweet and sour chicken, you’re bound to love this Hawaiian pineapple chicken skillet, too!

The sauce that coats the chicken and veggies strikes the perfect balance between sweet, salty, and tangy thanks to a blend of ingredients including soy sauce and chicken broth add saltiness and richness.

A plate of white rice topped with diced chicken, bell peppers, pineapple chunks, and green onions in a savory-sweet sauce, garnished with sesame seeds.

And honey and pineapple juice add the perfect sweet touch. It’s a definite winning flavor combination!

I like to spoon the chicken, bell peppers, and pineapple over a bed of rice, cauliflower rice, brown rice, or quinoa to soak up the tasty sauce. But it’s up to you of course.

This is a quick and easy recipe that’s made in one skillet and is ready in just half an hour. Make this recipe on nights when you’re short on time and need to get a hot meal on the table now!

A bowl of rice topped with colorful sweet and sour chicken garnished with green onions and sesame seeds. A fork is placed in the bowl, and a red bell pepper and pineapple are partially visible.

Love Hawaiian Chicken Recipes?

I have 4 other great Hawaiian chicken recipes made with different preparation techniques including Crockpot, baked, grilled, and braised!

1. Slow Cooker Hawaiian Chicken – When you have more time, this is easy and perfect!

2. 15-Minute Sheet Pan Baked Hawaiian Teriyaki Chicken – A quickie weeknight dinner ready in 15 minutes!

3. Grilled Aloha Chicken with Pineapple – Bring on grilling season with this great grilled rendition!

4. Hawaiian Shoyu Chicken – The sticky sauce that coats this oven braised chicken is incredible!

A bowl of white rice topped with diced chicken, red bell peppers, pineapples, and sesame seeds, served with orange-colored sauce.

Ingredients for Hawaiian Chicken Recipe

This pineapple chicken skillet uses easy-to-find ingredients, including the following: 

Pineapple Sauce:

  • Pineapple juice – use the liquid from the canned pineapple chunks
  • Chicken stock – I prefer using low-sodium broth 
  • Soy sauce – I used reduced sodium soy sauce
  • Honey
  • Rice vinegar – sometimes labeled as “rice wine vinegar” (they’re the same thing). Apple cider vinegar, lemon juice, or lime juice will also work. You just need a tangy acid 
  • Cornstarch
  • Ground ginger – or use freshly grated if you prefer
  • Garlic clove or garlic powder
  • Red pepper flakes, to taste
A shallow white bowl contains a mix of dark and light orange sauces with white powder and a sprinkle of seeds. A hand is pouring a light yellow liquid into the bowl. Nearby are garlic, sesame, and green onions.

Chicken and Veggies:

  • Olive oil
  • Boneless skinless chicken breasts – I prefer chicken breasts although thighs will work
  • Salt
  • Black pepper 
  • Bell peppers – I used a mix of yellow, orange, and red bell peppers but use what you have
  • Garlic
  • Canned pineapple chunks – packed in juice, NOT in syrup which is way too sweet for an overall savory dish
  • Green onions, optional for garnishing – Or try fresh cilantro, basil, mint, etc.
  • Sesame seeds, optional for garnishing
Top view of various ingredients laid out for a sweet and sour chicken recipe, including diced chicken, pineapples, ginger, bell peppers, rice, seasonings, sauces, and spices on a white surface.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Hawaiian Pineapple Chicken Skillet

The Hawaiian chicken and pineapple skillet comes together quickly and with minimal prep work. Here’s an overview of the recipe steps:  

  1. Whisk together the sauce ingredients together in a bowl. Set aside. 
  2. Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for about 5 minutes, or until cooked through, and then remove it and place on a plate.
  1. In the same pan, saute the bell peppers until they’re crisp-tender, about 5 minutes. In the final minute, add the garlic.
  2. Pour the sauce into the skillet. Cook for 1 to 2 minutes to thicken it up. 
  1. Add the canned pineapple chunks and cooked chicken and cook for just a couple minutes to heat everything through. 
  2. Garnish the chicken and pineapple with chopped green onions and sesame seeds, if desired. 
A white bowl filled with rice topped with a colorful mix of diced chicken, pineapple, bell peppers, and sesame seeds. Various ingredients and seasonings are visible in the background.

Recipe FAQs

What’s the best pineapple to use in this recipe? 

I used canned pineapple packed in its own juice. It’s inexpensive, requires no advance prep, and it’s really two ingredients-in-one since you need to use both the pineapple chunks AND the juice they’re canned in for this recipe. So as a bonus, canned pineapple lets you make this tropical dish year-round! 

Make sure to select chunks, not tidbits. Tidbits are about half the size of a chunks, which I guess would be fine, but for more of a nice mouthful of pineapple, I prefer chunks.

Do NOT use pineapple chunks packed in syrup or else your chicken will taste far too sweet and the sauce will likely also be the wrong consistency.  

Can this recipe be made with fresh pineapple or frozen pineapple? 

Possibly, but you also need the pineapple juice from the canned pineapple to make this recipe. For that reason, I suggest sticking with canned pineapple chunks. 

Can I add other veggies to the skillet? 

Go for it! I suggest using veggies with a similar cook time as the bell peppers. You could try adding chopped zucchini, mushrooms, snap peas, green beans, and if you want to bulk up the dish, saute a yellow or sweet Vidalia onion along with the chicken chunks.

What is rice vinegar? Can it be substituted?

Rice wine vinegar is a mildly acidic, lightly sweet vinegar made from fermented rice. You might see it labeled as ‘rice wine vinegar’ at your local grocery store — the two products are the exact same thing!

If you don’t have rice vinegar, try replacing it with apple cider vinegar. Apple cider vinegar is more acidic and fruitier in flavor, but it should work well in this recipe.

Can the cornstarch be omitted?

No, I don’t recommend omitting the cornstarch. Cornstarch is a powerhouse ingredient that not only thickens the sauce, but makes it smooth and cling-worthy so it sticks to the chicken, veggies, and pineapple chunks. 

How spicy is the sauce? 

We didn’t find this to be spicy at all. The red pepper flakes just add a touch of flavor but no real heat. If you’d like to make the sauce spicier, you’re welcome to add more, to taste. A tiny pinch (1/8 tsp) of cayenne pepper is my recommendation for adding a bit more spiciness. Of course, always dial the heat in to your personal preferences.

Can the recipe be made in advance? 

Yes, but like most any recipe, it’s best hot and fresh from the skillet. If you want to meal prep this recipes, it’s fine to store portions of it in individual containers with cooked rice on the side and then just zap the container in the microwave for 30-60 seconds, or as needed.

A close-up of a white bowl filled with rice, topped with chunks of pineapple, bell peppers, and tofu in a bright sauce, garnished with sesame seeds and chopped green onions.

What to Serve with Skillet Pineapple Chicken 

A bowl of white rice topped with pieces of chicken, bell peppers, pineapple chunks, and a glossy orange sauce, garnished with sesame seeds and chopped green onions.

Storage and Reheating Instructions 

Fridge: Store leftover chicken and pineapple in an airtight container in the fridge for up to 4-5 days. 

Freezer: I don’t particularly recommend freezing this recipe. The bell peppers and pineapple will change texture once frozen and thawed, although everyone’s preferences vary.

To Reheat: Warm individual portions in the microwave in approximately 30-second intervals. 

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5 from 3 votes

Hawaiian Pineapple Chicken Skillet

🍗🍍🏝️Tender pieces of chicken are cooked with bell peppers and pineapple chunks, then coated in a SWEET and TANGY sauce! Pineapple chunks and pineapple juice create layers of tropical island flavor! This is a FAST and EASY recipe that’s ready in 30 minutes, made in a single skillet, and perfect for busy weeknights!
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
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  • ½ cup pineapple juice from a 15-ounce can canned pineapple chunks, reserve the chunks for later (make sure to select pineapple packed in juice, NOT in syrup)
  • ¼ cup chicken broth, I use reduced sodium
  • 3 tablespoons reduced sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger , (or use freshly grated)
  • 1 to 2 garlic cloves, finely minced (or 1/2 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 if desired
  • 1 teaspoon freshly ground black pepper, or to taste
  • 3 cups bell peppers, seeded and diced into small pieces (I used 1 cup each of red, orange, and yellow peppers, mix-and-match as desired)
  • 2 cloves garlic, finely minced
  • Pineapple chunks, that were reserved (from the 15-ounce can)
  • Green onions, optional for garnishing and to taste
  • Sesame seeds, optional for garnishing and to taste


  • Sauce – To a medium bowl, add all the sauce ingredients, and whisk to combine, set aside. Set the pineapple chunks aside from the can of canned pineapple to be used later.
  • Chicken – To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and saute over medium-high heat for about 5 minutes, or until chicken is done and cooked through. Stir and flip intermittently to ensure even cooking. When chicken is done, remove it using a slotted spoon and set it aside on a plate.
  • Peppers – To the same skillet (don't wipe it out), add the peppers, add a bit more olive oil if needed, and saute over medium-high heat for about 5 minutes, or until as crisp-tender as desired. Stir and flip intermittently to ensure even cooking.
  • Add the Sauce – Whisk the sauce for a couple seconds again to redistribute the honey which may have settled, and then add it to the skillet with the peppers, noting it will bubble up and steam when you add it. Allow it to simmer for about 2 minutes; stir very frequently to encourage it to thicken.
  • Add the Chicken + Pineapple – Add the chicken back in, add the reserved pineapple chunks, and stir to combine, tossing and flipping the ingredients to ensure that everything is coated in sauce. Cook for about 1-2 minutes, just until the chicken and pineapple are warm. Taste and if desired, add additional salt, pepper, sprinkle more ground ginger, red pepper flakes, etc., to taste. Flavor Tips – If the dish tastes at all boring or flat, it likely needs additional salt, so don't be afraid to add it. The same is true for pepper, but it's less critical usually than salt.
  • Serve immediately. I recommend serving it with rice, cauliflower rice, quinoa, etc. or some sort of grain to soak up the sauce.
  • Storage – Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that there will be texture changes to the peppers and pineapple after you freeze/thaw it. Reheat as desired in the microwave for about 30 seconds.


Serving: 1portion, Calories: 339kcal, Carbohydrates: 28g, Protein: 33g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 91mg, Sodium: 1243mg, Potassium: 877mg, Fiber: 3g, Sugar: 21g, Vitamin A: 3634IU, Vitamin C: 148mg, Calcium: 35mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

More Skillet Chicken Recipes: 

Hawaiian Shoyu Chicken  🌸🍗👏🏻Chicken thighs are braised in a sweet and savory sauce made with soy sauce, rice wine vinegar, ginger, and more to create the most FLAVORFUL and tender chicken! It’s an EASY, one-pot stovetop chicken recipe that cooks in about 30 minutes. 

Quick and Easy Sweet and Sour Chicken — This sweet and sour chicken recipe takes just 15 minutes to make and tastes way better than takeout. Perfect for a weeknight dinner!

Chicken and Rice Skillet with Veggies — EASY, ready in 20 minutes, made in ONE skillet with everyday ingredients you probably have on hand!! A HEALTHY weeknight dinner the whole family will LOVE!!

One-Skillet Balsamic Chicken and Vegetables — This balsamic chicken recipe is easy, ready in 15 minutes, healthy, and made in one skillet! The chicken is juicy and moist while the vegetables are perfectly crisp-tender.

15-Minute Honey Mustard Chicken Skillet — If you like dipping your chicken in honey mustard, you’re going to LOVE every bite of this chicken that’s coated in homemade honey mustard sauce!! Fast, EASY, juicy, tender, and made in one skillet!!

One-Skillet Honey Dijon Chicken, Green Beans, and Potatoes — An EASY, one-skillet recipe that’s ready in 20 minutes!! Juicy chicken, crispy potatoes, and crisp-tender green beans for the WIN! Great for busy weeknights or date-night-in!!

5 from 3 votes (1 rating without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 5 stars
    This was delicious and easy! Even my picky husband, who doesn’t like sweet anything, loved it. Thanks, Averie! I’ll definitely be trying more of your recipes.

    1. Thanks for the 5 star review, Linda, and I am glad this was a hit even with Mr. Picky :) I am glad it didn’t read too sweet for him because it really doesn’t – it’s nice and well balanced. I hope you try more of my recipes!

  2. 5 stars
    I made this for dinner last night. Loved this recipe, my honey said it reminds him of one his mother used to make!

    1. Thanks for the 5 star review, Martha, and I am glad this gave your honey nice memories of something his mother used to make!