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Hawaiian Pineapple Chicken Skillet

A quick, sweet, and savory one-pan dish featuring juicy chicken, crisp bell peppers, and tender pineapple chunks in a glossy sauce, ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Hawaiian
Calories: 450
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 Can substitute with tamari or coconut aminos for gluten-free.
  • 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 Dice chicken evenly for uniform cooking.
  • to taste Salt and black pepper Don’t overcrowd the skillet for proper browning.
  • 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
 

Build the Sauce
  1. In a medium bowl, whisk together pineapple juice, chicken broth, soy sauce, honey, and rice vinegar until fully combined.
  2. Add cornstarch, ground ginger, minced garlic, and red pepper flakes to the bowl and whisk until smooth. Set the sauce aside.
Sear the Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Add diced chicken breasts in a single layer, seasoning with salt and black pepper.
  2. Cook undisturbed for 1-2 minutes before stirring, then continue cooking for about 5 minutes until golden and cooked through. Remove chicken and set aside.
Cook the Bell Peppers
  1. In the same skillet, add diced bell peppers. Sauté for about 5 minutes until crisp-tender and slightly charred, adding more olive oil if necessary.
Combine the Sauce with the Vegetables
  1. Whisk the sauce again and pour it into the skillet with the sautéed peppers. Stir to combine and let it simmer for about 2 minutes until thickened.
Bring Everything Back Together
  1. Add the cooked chicken and reserved pineapple chunks back into the skillet, stirring to combine.
  2. Cook for 1-2 more minutes, adjusting seasoning if necessary.
Serve It Up
  1. Serve the skillet mixture over rice or quinoa, topping with sliced 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.