Hawaiian chicken is a quick, sweet and tangy skillet dinner with tender chicken, pineapple, and bell pepper coated in a glossy homemade sauce. It's the kind of easy weeknight meal that feels fun and flavorful without taking much effort.
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A Quick Look at the Recipe
✅ Recipe Name: Hawaiian Chicken
🕒 Ready In: ~20 minutes
👪 Serves: 4
🍽 Calories: ~320 per serving (estimated)
🥣 Main Ingredients: Chicken, pineapple chunks, bell pepper, honey, apple cider vinegar, ginger, cornstarch
📖 Dietary Info: Dairy-free, gluten-free option
👌 Difficulty: Easy - one-pan skillet dinner
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The pineapple juice, honey, and vinegar create that classic Hawaiian-inspired balance, and the cornstarch thickens it into a sauce that clings to every bite. It's great served over rice, cauliflower rice, or even tucked into lettuce wraps.
If you want more easy dinner ideas, try our Crockpot Sloppy Joes, Taco Salad, Reuben Casserole, or Citrus Chicken Tacos.
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Why You'll Love this Hawaiian Chicken:
Sweet and Tangy Sauce: Pineapple juice, honey, and vinegar create a bold flavor that tastes better than takeout.
Fast One-Pan Dinner: Everything cooks in one skillet, making it perfect for busy weeknights.
Family Friendly: The sauce is flavorful but not too spicy, which makes it a great option for kids too.
Easy to Serve: Spoon it over rice, quinoa, or cauliflower rice for a simple dinner that feels complete.
Key Ingredients:
- chicken. Cooks quickly and makes the dish filling while soaking up the sweet and tangy sauce.
- pineapple chunks with juice. Bring classic Hawaiian flavor and provide the pineapple juice that builds the sauce.
- honey. Adds sweetness that balances the vinegar and makes the sauce glossy.
- apple cider vinegar. Adds tang and keeps the sauce from tasting overly sweet.
- cornstarch. Thickens the sauce so it coats the chicken and veggies instead of staying watery.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Protein swap: Use chicken thighs for a juicier option, or use shrimp and cook it at the end just until pink.
- Veggie options: Add diced onion, shredded carrots, or snap peas for more color and crunch.
- Make it less sweet: Start with a little less honey, then add more to taste after the sauce thickens.
- Make it spicier: Add red pepper flakes or a splash of sriracha to the sauce.
- Gluten-free tip: If serving with soy sauce on the side, use gluten-free tamari.
How to Make Hawaiian Chicken:
- Step 1: In a small mixing bowl, whisk together the pineapple juice, apple cider vinegar, honey, cornstarch and ginger paste.
- Step 2: In a medium skillet, heat the olive oil and brown the chicken over medium heat until cooked through. Remove from the pan.
- Step 3: Add the green pepper and pineapple chunks to the skillet, reserving the pineapple juice. Cook over medium heat until the peppers soften, about 2-3 minutes.
- Step 4: Pour the mixture into the skillet and stir constantly until it begins to thicken. Add the chicken back to the skillet and cook until rewarmed then serve.
Recipe Notes & Tips:
- Brown the chicken well: Let the chicken get a little color before removing it from the skillet. It adds more flavor to the finished sauce.
- Reserve the pineapple juice: The juice is what builds the sauce, so measure it before mixing with the other sauce ingredients.
- Whisk the cornstarch until smooth: Make sure there are no lumps before adding it to the skillet so the sauce thickens evenly.
- Stir while thickening: Keep stirring as the sauce heats so it does not stick and the texture stays glossy.
- Add the chicken back at the end: This keeps the chicken tender and prevents it from drying out while the sauce cooks.
How to Store:
Refrigerator: Store leftover Hawaiian chicken in an airtight container for up to 4 days.
Reheat: Warm gently in a skillet over medium-low heat or in the microwave until hot. Add a small splash of water if the sauce thickens too much.
Freezer: Freeze Hawaiian chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat and stir well.
Hawaiian Chicken FAQs:
Cornstarch is the easiest way to thicken Hawaiian chicken sauce. Whisk the cornstarch with the pineapple juice, honey, and vinegar first, then cook the sauce in the skillet while stirring until it thickens.
Yes, you can use fresh pineapple for Hawaiian chicken, but you will need pineapple juice for the sauce. Use store-bought pineapple juice or blend pineapple and strain it to get enough juice.
Hawaiian chicken can be gluten-free because the sauce uses cornstarch instead of flour. Check labels on any packaged ingredients you serve with it, like rice, seasonings, or optional sauces, to confirm they are gluten-free.
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Hawaiian Chicken
Ingredients
- 1 pound chicken, cubed
- 1 tablespoon olive oil
- 1 green pepper, diced
- 1 can pineapple chunks with juice
- ¼ cup apple cider vinegar
- ¼ cup honey
- 2 tablespoons cornstarch
- 1 teaspoon ginger paste
Instructions
- In a medium skillet, heat the olive oil and brown the cubed chicken over medium-high heat until cooked through, about 5 minutes. Remove from the pan with a slotted spoon and cover with foil to keep warm.
- Add the green pepper and pineapple chunks to the skillet, reserving the pineapple juice. Cook over medium heat until the peppers soften, about 2-3 minutes.
- In a small mixing bowl, whisk together the pineapple juice, apple cider vinegar, honey, cornstarch and ginger paste.
- Pour the mixture into the skillet and stir constantly until it begins to thicken. Add the chicken back to the skillet and cook until rewarmed then serve.
Nutrition
Notes
- Brown the chicken well: Let the chicken get a little color before removing it from the skillet. It adds more flavor to the finished sauce.
- Reserve the pineapple juice: The juice is what builds the sauce, so measure it before mixing with the other sauce ingredients.
- Whisk the cornstarch until smooth: Make sure there are no lumps before adding it to the skillet so the sauce thickens evenly.
- Stir while thickening: Keep stirring as the sauce heats so it does not stick and the texture stays glossy.
- Add the chicken back at the end: This keeps the chicken tender and prevents it from drying out while the sauce cooks.
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