Hawaiian Pineapple Chicken Recipe

This Hawaiian Pineapple Chicken is a sweet-and-savory tropical delight—juicy chicken thighs or breasts simmered in a glossy pineapple sauce with bell peppers, onions, and a hint of ginger and soy sauce. This easy, one-pan dish brings the bright flavors of Hawaii to your table—perfect for weeknight dinners, summer barbecues, or whenever you want an island escape without leaving home.

This crowd-pleasing recipe is a favorite in our collection of Hawaiian-inspired mains—vibrant, family-friendly, and ready in under 45 minutes.

Hawaiian Pineapple Chicken

• Cuisine: Hawaiian, American
• Category: Main Dish, Chicken
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Servings: 4-6
• Calories: approx. 450-550 CALORIES per serving

Hawaiian Pineapple Chicken captures the essence of island cooking: the perfect balance of sweet, tangy, and savory. Fresh or canned pineapple chunks create a luscious sauce that caramelizes beautifully around tender chicken, while soy sauce and ginger add depth and umami. Bell peppers and onions bring color, crunch, and a mild sweetness that rounds out the dish.

This recipe draws inspiration from classic Hawaiian plate lunches and luaus, where tropical fruits like pineapple are paired with proteins for bright, crowd-pleasing meals. It's less heavy than teriyaki chicken yet still delivers that signature sweet glaze—think of it as the lighter, fruit-forward cousin to sticky Hawaiian chicken.

The magic happens when the pineapple juices reduce with the soy-ginger base, turning into a glossy, finger-licking sauce that clings to every piece of chicken. The bell peppers soften just enough to add texture without losing their fresh bite, and the chicken stays incredibly juicy thanks to a quick sear and gentle simmer.

This dish is incredibly versatile. Serve it over steamed white rice to soak up the sauce, alongside Hawaiian macaroni salad and garlic shrimp for a full island plate lunch, or even with grilled pineapple slices for extra tropical flair. It's great for family dinners, potlucks, or meal prep—the flavors only get better the next day.

Leftovers store beautifully in the fridge for up to 4 days (reheat gently on the stovetop with a splash of water to loosen the sauce). It's nutritious with lean protein from chicken, vitamin C from pineapple and peppers, and satisfying carbs from rice—pure island comfort in every bite!

From kitchen testing, the key is using fresh pineapple when possible (it adds brighter flavor and natural sweetness), not overcooking the chicken (thighs are more forgiving), and letting the sauce reduce until thick and glossy. A touch of cornstarch slurry at the end ensures the perfect clingy texture.

All in all, Hawaiian Pineapple Chicken is bright, easy, and full of aloha—sweet, savory, and always a hit. Once you make it, you'll be dreaming of beachside dinners!

If you’re ready to bring the islands home, check the recipe below. Aloha!

Recipe

This Hawaiian Pineapple Chicken features tender chicken simmered in a sweet-tangy pineapple sauce with bell peppers and onions—bright, flavorful, and ready in under 45 minutes.

Ingredients

• 2 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 3 cups fresh pineapple chunks (or 1 large can, drained)
• 1/2 cup pineapple juice (from the can or fresh)
• 1/4 cup soy sauce (low-sodium preferred)
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch + 2 tbsp water (for slurry)
• Salt and pepper, to taste
• Sliced green onions and sesame seeds (for garnish)
• Cooked white rice, for serving

Instructions

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high. Sear chicken in batches until golden (about 4–5 minutes per side). Remove and set aside.
2. In the same skillet, add bell peppers and onion. Sauté 3–4 minutes until slightly softened.
3. Add garlic and ginger; cook 30 seconds until fragrant.
4. Return chicken to the pan. Add pineapple chunks, pineapple juice, soy sauce, brown sugar, and vinegar. Stir to combine.
5. Bring to a simmer, reduce heat to medium-low, cover, and cook 10–12 minutes until chicken is cooked through (internal temp 165°F).
6. Stir in cornstarch slurry. Simmer 2–3 minutes until sauce thickens and becomes glossy.
7. Taste and adjust seasoning (more sugar for sweetness, more vinegar for tang). Garnish with green onions and sesame seeds.
8. Serve hot over steamed white rice. Enjoy!

Rated 4.9 by 216 of island food lovers.

Recipe Tags: Hawaiian pineapple chicken, pineapple chicken recipe, Hawaiian chicken, sweet and sour chicken, tropical chicken dish, island plate lunch

Published by: Crisprecipe