Hawaiian Chicken Recipe (Pineapple Chicken)

Name: Hawaiian Chicken Recipe (Pineapple Chicken)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 15 oz (432g) canned pineapple chunks in juice; 6 chicken thighs (boneless and skinless ); 1 tbsp light olive oil (or neutral oil); 3 tbsp light soy sauce; 1 tbsp apple cider vinegar; 2 tbsp dark brown sugar ((adjust to taste)); 2 tsp cornstarch ((cornflour)); 1 tsp garlic powder; 1 tsp onion powder; ½ tsp ground ginger; ¼ tsp white pepper ((optional)); 3 cloves garlic (, minced); ½ cup (125ml) pineapple juice ((from the can)); ½ cup (120g) barbecue sauce ( or ketchup); 1 tsp sriracha ((optional)); 1 tbsp light olive oil (or neutral oil); 1 large onion (, sliced); 2 red bell peppers (, sliced); 1 green bell pepper (, sliced); 7 oz (200g) pineapple chunks; 2 tbsp cilantro ((coriander), chopped); 2 green onions (, diced, to garnish (optional))

By Lucy Parissi

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, Updated Feb 22, 2026

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This easy Hawaiian chicken recipe combines tender chicken with juicy pineapple in a glossy sweet n’ sour sauce. A quick, flavor-packed chicken dish that can be made it in your air fryer or a skillet!

A bowl of Hawaiian pineapple chicken with colorful bell peppers and sauce, garnished with chopped herbs and a lime slice, sits next to a bowl of rice and a small dish of sauce on a blue surface.

Chicken dinners can become a bit repetitive if you always rely on the same ingredients and recipes. This easy pineapple chicken recipe is perfect if you want to shake things up a bit but still have dinner on the table in under 30 minutes!

Picture tender chunks of chicken cooked with onion, peppers and pineapple and finished with a sticky sweet-savory sauce that will wake up your taste buds and take them on a little tropical vacation 😉

You can easily prepare this recipe in a skillet or even a sheet pan – I usually make it in the air fryer to get those irresistible caramelized edges on the chicken and vegetables. Serve over rice or noodles and be warned – it’s pretty addicting!

A close-up of cooked sweet and sour chicken with bell peppers and pineapple chunks in a rectangular black air fryer basket on a light surface.

What you’ll need

You can make this easy chicken recipe in your air fryer or simply use a large skillet or wok.

Chicken: Boneless chicken thighs work best, staying juicy and tender despite the quick cooking time – plus they are more affordable. Chicken breasts can also be used.
Veggies: We will be using an onion plus red and green bell peppers.
Pineapple: You will need canned pineapple and its juice to bring that tangy sweet n’ sour flavor to the sauce.
The marinade uses brown sugar, cornstarch, apple cider vinegar, oil, soy sauce, minced garlic, ground ginger, onion and garlic powder. The pineapple juice, barbecue sauce or ketchup are stirred in later to create the sauce.

A top-down view of various labeled ingredients in bowls for a chicken dish, including chicken, peppers, pineapple, onion, soy sauce, vinegar, garlic, brown sugar, pineapple juice, BBQ sauce, olive oil, and spices.

How to make Pineapple Chicken

Air Fryer Method

Trim the chicken thighs of any fatty bits and dice them into bite-sized chunks. Drain the pineapple and reserve the juice.
Add the oil, soy sauce, vinegar, minced garlic, cornstarch, ground ginger, dark brown sugar, onion and garlic powder to a bowl and stir to combine. Add half of this marinade to the chicken and toss to cover. Leave to marinate for 15 minutes.
Stir the pineapple juice and barbecue sauce (or ketchup) into the bowl with the marinade to create the sauce and set aside.

Left: A hand stirs a brown mixture with garlic in a white bowl using a wooden spoon. Right: A hand pours a dark liquid from a patterned bowl into a measuring jug on a light surface.

Preheat the air fryer to 400°C (200°C). Spread the onion, pineapple chunks and peppers in the air fryer basket and drizzle with a little oil. Cook for 5 minutes, shaking the basket once.
Add the marinated chicken and cook for 10 minutes, stirring once. The chicken will now be mostly cooked through.

Side-by-side images: The left shows sliced red and green bell peppers, onions, and pineapple chunks in the basket of an air fryr. The right shows the same ingredients mixed with raw, cubed chicken.

Add the sauce and cook for another 10 minutes or until the vegetables and chicken are crispy and slightly caramelized and the sauce is glossy. Garnish with chopped cilantro and serve over my coconut rice for a taste sensation!

A hand pours dark sauce into a skillet with cooked chicken, red and green bell peppers, and pineapple on the left; on the right, the ingredients are mixed and coated in the glossy sauce.

Skillet or Wok Method

Marinate the chicken for 15 minutes. Heat oil in a skillet or wok and sauté the onion, pineapple and peppers for about 5 minutes.
Add the chicken and cook, stirring, over high heat until the chicken is mostly cooked through.
Pour the sauce in and bring to a simmer. Cook for 5-10 minutes or until the sauce reduces slightly. Serve and enjoy!

A yellow bowl with pineapple chicken, red bell peppers, and vegetables in sauce, served with a mound of white rice and a lime wedge. Nearby are a bowl of rice, another dish of stir-fry, and a drink on a blue surface.

Recipe Tips and Notes

Use low-sodium soy sauce so that you can better control the sodium levels – there’s no added salt in this recipe so you will need to taste the sauce and adjust if needed. You can also use coconut aminos as a soy sauce substitute.
The cornstarch (a.k.a cornflour) does double duty in this recipe. It helps to tenderize the chicken while marinating and thickens the sauce.
Hawaiian chicken has a sweet and tangy sauce thanks to the pineapple and sugar. You can reduce the amount of sugar if you like or add a little sriracha to the sauce for a bit of heat if you like spicy dishes.
Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring in a splash of water if needed to loosen the sauce.

Close-up of a colorful stir-fry dish with glazed chicken, red bell peppers, chopped cilantro, and a slice of lime, all coated in a glossy sauce.

Frequently Asked Questions

Can I use fresh pineapple?

Pineapple contains an enzyme called bromelain, which helps break down proteins. This is especially potent in fresh pineapple, whereas canned pineapple is heat-treated, so the enzymes are deactivated which is preferable for sauces. Don’t marinate chicken in fresh pineapple juice for too long – it can alter its texture and make it mushy.

How do I know the chicken is done?

The safest way is too check with an instant read thermometer – the internal temperature should be at least 165°F (75°C). The chicken should have no pink meat when you slice into it.

A yellow bowl filled with white rice and a colorful stir-fry of chicken, red peppers, and herbs, garnished with a lime wedge. Nearby are a bowl of rice, a bowl of stir-fry, and a glass of bubbly drink on a blue surface.

👉 If you make this Hawaiian pineapple chicken recipe, I’d love to hear what you think. Leave a comment, rate the recipe and share it with friends who love easy, flavor-packed dinners. Follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.