Hawaiian Chicken Recipe (Pineapple Chicken)
Sweet and savory Hawaiian pineapple chicken with tender chicken and juicy pineapple in a glossy sauce. An easy pineapple chicken recipe perfect for weeknight dinners.
Servings: 4
Calories: 597kcal
Ingredients
- 15 oz (432g) canned pineapple chunks in juice
- 6 chicken thighs boneless and skinless
For the marinade
- 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
For the sauce
- ½ cup (125ml) pineapple juice (from the can)
- ½ cup (120g) barbecue sauce or ketchup
- 1 tsp sriracha (optional)
For the stir fry
- 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)
Instructions
Air Fryer Method
- Drain the canned pineapple and reserve the juice. Trim the chicken thighs of any fatty bits and dice them into bite-sized chunks.15 oz (432g) canned pineapple chunks in juice, 6 chicken thighs
- 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.1 tbsp light olive oil , 3 tbsp light soy sauce, 1 tbsp apple cider vinegar, 2 tbsp dark brown sugar, 2 tsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp ground ginger, 3 cloves garlic, ¼ tsp white pepper
- Stir the pineapple juice, barbecue sauce (or ketchup) and sriracha if using into the bowl with the marinade to create the sauce and set aside.½ cup (125ml) pineapple juice , ½ cup (120g) barbecue sauce, 1 tsp sriracha
- 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.1 tbsp light olive oil , 1 large onion, 2 red bell peppers, 1 green bell pepper, 7 oz (200g) pineapple chunks
- Add the marinated chicken and cook for 10 minutes, stirring once. The chicken will now be mostly cooked through.
Skillet or Wok Method
- Marinate the chicken for 15 minutes. Heat oil in a large skillet or wok and sauté the onion, pineapple and peppers over medium heat, stirring, 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!
- Garnish with chopped cilantro or green onions and serve over my coconut rice for a taste sensation!2 tbsp cilantro, 2 green onions
Notes
- 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.
Nutrition
Calories: 597kcal | Carbohydrates: 45g | Protein: 31g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1285mg | Potassium: 695mg | Fiber: 3g | Sugar: 29g | Vitamin A: 365IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 2mg
