Hawaiian Chicken

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Hawaiian Chicken is like a cross between a sweet and sour chicken and a brown sugar chicken. It has a sweet sticky sauce, and delightful chunks of pineapple and peppers, served over white rice.

Hawaiian Chicken, sweet and tangy chicken in a sticky sauce

I don’t know about you guys, but I could always use a vacation to the beautiful islands that make up Hawaii. Unfortunately, I can’t get there nearly as often as I want. But lucky for me, this unbreaded, cooked on the stove-top, easy Hawaiian chicken will have your tastebuds going on a tropical vacation in no time. It is better than take-out, and absolutely mouthwatering with both sweet and tangy notes.

The best way to describe the taste is a sweet and tangy sauce that is a cross between pineapple chicken, sweet and sour chicken, and brown sugar chicken.

The sauce ends up being this sticky, caramelized sauce of brown sugar and pineapple, with some nice tangy notes from the vinegar and BBQ sauce. In fact, the sauce on this chicken is so good I sometimes use it for grilling chicken breasts, not just to make this yummy, almost stir fry like meal.

When it is kind of gloomy, and we are stuck in the colder, darker, winter months, I love having fresh and flavorful meals that bring some sunshine and brighten the table. This is definitely one of those meals. No one is going to feel gloomy or sad when they get a taste of this meal. The flavors are absolutely mouthwatering.

Sticky sweet and tangy Hawaiian Chicken

How Do You Make Hawaiian Chicken?

One of my favorite parts of this Hawaiian chicken recipe is it is comprised of everyday ingredients that are simple to find, and totally awesome when combined. So despite the simplicity, it feels so special.

It’s so simple: sear the chicken, cook the peppers, combine the sauce ingredients, and then add all of the ingredients together.  Cook until the peppers are soft, and the sauce has thickened and glossy.  It’s that simple!

And if you are in a hurry, and don’t want to cut your chicken up, it is totally easy to customize the recipe, and just use chicken tenders, or chicken breasts. The one thing to keep in mind is that the sauce thickens and caramelizes as it cooks down, so if you plan to use whole chicken breasts, cook them a little longer before you start the sauce so they can be cooked through by the time the sauce reaches that sticky, deliciously luscious consistency. Consider pounding your chicken breasts to make them flat and even for a more consistent cooking time and even cooking across the whole breast.

Sweet and tangy Hawaiian Chicken on a plate with rice

And of course, serve it all on white rice or cauliflower rice. I love serving this with a vegetable side like this Cucumber Dill Salad.

If you are looking for other great chicken recipes for weeknight meals, be sure to check out this mega-popular Lemon Butter Chicken or this Sheet Pan Baked Greek Chicken.

Hawaiian Chicken, sweet and tangy chicken in a sticky sauce
4.9 from 39 votes
Review Recipe

Hawaiian Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Rachael
Hawaiian Chicken is like a cross between pineapple chicken, sweet and sour chicken, and brown sugar chicken. It has a sweet sticky sauce, and delightful chunks of pineapple and peppers, served over white rice.

Ingredients

  • 2 pounds boneless skinless chicken breasts diced
  • salt and pepper to taste
  • 2 cups bell peppers diced, red, orange, yellow mix
  • 1 fresh pineapple diced
  • 3 cups cooked white rice
SAUCE
  • 1 tablespoon olive oil
  • 3 tablespoons soy sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons rice vinegar
  • ½ teaspoon ground ginger
  • 1 tablespoon garlic minced
  • ½ cup barbecue sauce
  • ½ cup pineapple juice

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Instructions

  • Heat olive oil in a large skillet over medium-high heat.
  • Season chicken with salt and pepper then add to the skillet.
  • Sear outside until a nice golden crust forms.
  • Remove chicken from pan, add in bell peppers and saute for 3-5 minutes until tender, remove from pan.
  • Add sauce ingredients to pan, and bring to a simmer, add chicken back in, and cook on medium-low heat, letting sauce reduce while chicken cooks through.
  • Add peppers and pineapple to pan, and cook a few minutes more, until sauce is thick, sticky, and glossy, and peppers are tender.
  • Serve over cooked white rice.

Nutrition Information

Calories: 704, Carbohydrates: 96g, Protein: 55g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 145mg, Sodium: 1394mg, Potassium: 1446mg, Fiber: 5g, Sugar: 49g, Vitamin A: 2610IU, Vitamin C: 209.8mg, Calcium: 87mg, Iron: 2.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Hawaiian Chicken
Course Dinner
Cuisine American

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About the author

Rachael

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Rachael is the creator of the food and travel blog Eazy Peazy Mealz where she shares simple to make recipes for busy families. She loves food and the power it has to create traditions, family bonds, and memories, and strives to share delicious, practical recipes with easy to find ingredients and simple instructions. Beyond food, her passion is travel, and she is regularly found away from home, with her 4 kids in tow, exploring the world. Her favorite way to experience a new place is through her tastebuds, and with hands on cooking classes. And she loves sharing what she has learned with her readers.

More Posts by Rachael

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Recipe Rating




Comments

  1. I mixed all the veggies up with the sauce and cooked it for a while. Then i chopped up some left overcooked BBQ chicken (Store bought). Then i threw it into the pot let it cook for a while. Then i got the rice to cook. I took the chicken veggie off the store and let the basmatic rice cook for about 15 minutes. (I cooked it the way chef’s plate instructs). I really wanted a recipe with cooked chicken but yours was fine only i made it differently. I bought a cut up pepper tex mex at the grocery store which i had to cut it up. I’m in Toronto, Canada so sometimes they package a stir fry or tex mex at metro or i can grab one close by a fruit & veggie stand that sells veggies. It’s awesome so you don’t have spend a lot of time cutting the veggies up with no seeds in the prepacked.i also got 30% off of it at metro. The BBQ chicken was left over. Usually when i’m too tired to cook i just buy a grain fed non gmo chicken for $12.00 or i get their deal for $15.00 with 2 sides. It was late so the deal ends at 8 pm. I also used canned tidbits no name brand from no frills. I know fresh would have been better.
    It turned out great. Thank you for this recipe.

  2. Too much barbeque sauce! Overall a descent recipe, but the half cup of BBQ sauce overpowered the rest of the dish. In the future, will use no more than 1/4 cup and add more if desired. Also, a little corn starch to thicken the sauce was helpful for thickening.

  3. Thank you, this is a great recipe. I added a bit of cornstarch to the sauce for thickening. I got the good nod from a picky eater in my family.
    This recipe is now in my recipe keeper. Thanks again.5 stars

  4. This turned out great! I didn’t have some of the ingredients so I substituted asparagus and celery for my vegetables. Orange Pineapple juice instead of pineapple juice, and picante flavored noodles in place of of rice. Thanks for the great idea my husband and I loved it.5 stars

  5. Very tasty and easy! I added a bit of sriracha sauce to give it a bit of heat, but it would have been good without it as well. I will definitely make this again. Thanks for the recipe.5 stars