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I've been whipping up this filling Hawaiian Pineapple Chicken for my family dinners whenever we need a quick tropical escape. The way the sweet pineapple mixes with the juicy chicken makes you feel like you're sitting on a beach somewhere without stepping out your front door.
I came up with this dish during a freezing cold January when we couldn't stop thinking about Hawaii. Now my kids beg for their "vacation meal" every week because it brings back memories of our beach time in Maui last year.
What You'll Need
- Chicken breast: 1.5 lbs diced into small chunks, grab organic if you can for better taste
- Fresh pineapple chunks: 2 cups, they'll make your chicken super tender as they cook together
- Bell peppers: 2 different colors, adding bright pops and a nice crispy bite
- Onion: 1 medium, creates the tasty base for your sauce
- Garlic: 3 cloves minced, don't go for the jarred stuff if you want real flavor
- Soy sauce: 2 tablespoons, brings that deep savory kick to the mix
- Honey: 2 tablespoons, gives natural sweetness to balance everything out
- Sriracha sauce: 1 tablespoon, brings just enough kick without going overboard
- Olive oil: 1 tablespoon, stick with extra virgin for tastier results
- Fresh ginger: 1 teaspoon grated, adds that warm zing that works magic with pineapple
- Jasmine rice: 2 cups, smells amazing and makes the tropical flavors pop
Tasty Instructions
- Cook the Jasmine Rice:
- Mix your rice with water using one part rice to two parts water in a pot. Let it come to a full boil then turn the heat way down right away. Put the lid on tight and let it steam quietly for exactly 15 minutes without lifting the lid. Take it off the heat but keep it covered another 5 minutes. This waiting part makes sure your rice turns out perfectly fluffy.
- Cook the Chicken:
- Get your oil hot in a big pan until it just starts to shimmer. Spread chicken pieces out so they aren't touching each other for the best browning. Throw on a good pinch of salt and some pepper. Let them sit untouched for 3 minutes until they get golden, then flip and cook about 4 more minutes until they hit 165°F inside. This browning creates amazing flavor. Move chicken to a plate for now.
- Sauté the Vegetables:
- Use the same pan and add a tiny splash more oil if needed. Toss in your garlic and ginger, keep stirring for about a minute until you can really smell them but they haven't turned brown yet. Brown garlic gets nasty and bitter. Add your sliced onions and peppers and cook them for 4-5 minutes, stirring now and then. You want them soft but still having some bite to them. Nobody likes mushy veggies.
- Add the Sauce:
- Mix your soy sauce, honey and sriracha in a small bowl until they're all blended. Pour this mix into your hot pan with the veggies and let it bubble up and start getting thicker. Your sauce should coat a spoon but still pour easily. Too thick? Add a splash of water. Too thin? Let it bubble another minute.
- Combine Chicken and Pineapple:
- Put your chicken back in the pan with any juices that collected on the plate. Then gently mix in those fresh pineapple chunks. Cook everything together for just 2-3 minutes, moving it around occasionally until everything's hot and coated in sauce. Don't cook the pineapple too long or you'll lose that awesome fresh texture that makes this dish special.
- Serve and Garnish:
- Put some fluffy rice on each plate making a nice bed for your chicken mix. Top with big spoonfuls of the pineapple chicken making sure everyone gets plenty of that yummy sauce. Finish with some fresh cilantro sprinkled on top to make it look pretty and add that fresh flavor that goes so well with everything else.
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Don't even think about swapping in canned pineapple for this dish. I tried it once when I was running short on time and though it wasn't bad, my kids spotted the difference right away. Fresh pineapple has special enzymes that actually make your chicken more tender while it cooks, giving you that awesome restaurant-quality texture we all want.
Keeping It Fresh
This tropical chicken dish stays good in your fridge for up to three days if you keep it in something airtight. It actually tastes even better the next day after the flavors have had time to mingle. I often make twice as much and pack it into lunch containers with rice for quick grab-and-go meals during the week. When you warm it up, just add a tiny bit of water so the sauce doesn't get too thick.
Swap Ideas
You can change up this recipe lots of ways depending on what you need or have around. Need it gluten free? Just use tamari or coconut aminos instead of regular soy sauce. Don't eat meat? Firm tofu or tempeh works great in place of chicken, but make sure you press all the water out of the tofu first and maybe let it sit in some of the sauce ingredients beforehand. If you're watching your carbs, brown rice or riced cauliflower can step in for the jasmine rice with great results.
What Goes With It
Make a full Hawaiian feast by adding a simple green salad with sesame oil and rice vinegar dressing on the side. For fancy occasions, I love cutting a pineapple in half and using the empty shell as a serving dish, which always gets lots of smiles from both kids and grown-ups. A cool cucumber salad goes really well with the warm spicy flavors in the main dish. When we have friends over, I sometimes put small scoops in lettuce cups as a starter that always impresses.
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Frequently Asked Questions
- → What’s a simple way to make it gluten-free?
Swap out soy sauce for tamari or use any gluten-free replacement you prefer.
- → Is there a way to make this vegan?
Absolutely, just replace chicken with tofu or tempeh, and you’re good to go!
- → How do I change the spice level in this dish?
Add more sriracha for heat, or skip it if you want something mild. It’s that easy.
- → What’s the best pineapple to use?
Fresh pineapple works best for the ultimate flavor, but canned works fine too if that's what you have.
- → Can I make it ahead of time?
You sure can. Prep the chicken and sauce ahead, refrigerate them separately, and combine when you’re ready to serve.
- → What are some other protein options?
Try shrimp, pork, or even beef instead of chicken for a totally different taste.