Hawaiian Pineapple Chicken Skillet Recipe
🍗🍍🏝️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!
Servings: 4 servings
Calories: 339cal
Equipment
- 1 Medium Bowl
Ingredients
Sauce
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 339cal | 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
