Go Back

Hawaiian Pineapple Chicken Skillet

A quick and flavorful one-pan dish featuring juicy chicken, vibrant bell peppers, and sweet pineapple in a glossy sauce that's ready in just 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1/2 cup Pineapple juice
  • 1/4 cup Chicken broth, reduced-sodium
  • 3 tablespoons Soy sauce, low-sodium
  • 2 tablespoons Honey
  • 1 tablespoon Rice vinegar Apple cider vinegar can be used as a substitute.
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Ground ginger
  • 2 cloves Garlic, minced
  • 1/4 teaspoon Red pepper flakes Adjust based on spice tolerance.
For the skillet
  • 2 tablespoons Olive oil
  • 1.5 pounds Boneless, skinless chicken breasts, diced Ensure even dicing for uniform cooking.
  • to taste Salt and black pepper
  • 2 cups Bell peppers (red, orange, yellow), diced
  • 1 cup Pineapple chunks, reserved Use fresh or canned.
  • 2 Green onions, sliced (optional)
  • 1 tablespoon Sesame seeds (optional)

Method
 

Preparation
  1. In a medium bowl, combine the pineapple juice, chicken broth, soy sauce, honey, and rice vinegar. Whisk until fully combined.
  2. Add cornstarch, ground ginger, minced garlic, and red pepper flakes to the bowl. Whisk until the mixture is smooth and free of clumps.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat. Add the diced chicken in a single layer and season with salt and black pepper.
  2. Let the chicken cook undisturbed for 1-2 minutes, then stir and continue cooking for about 5 minutes until golden and cooked through. Remove the chicken and set aside.
  3. In the same skillet, add the diced bell peppers. Sauté for about 5 minutes until crisp-tender and slightly charred, adding more olive oil if necessary.
  4. Re-whisk the sauce and pour it into the skillet with the peppers. Stir and let it simmer for about 2 minutes until thickened.
  5. Add the cooked chicken and reserved pineapple chunks back into the skillet. Stir gently and heat through for 1-2 minutes.
  6. Serve over rice, quinoa, or cauliflower rice, garnished with green onions and sesame seeds if desired.

Notes

For a vegetarian option, substitute chicken with tofu or chickpeas and use vegetable broth. Add diced mango or kiwi for extra fruit flavor. Adjust red pepper flakes based on spice preference.