Chicken Aloha
Transport your taste buds to a tropical paradise with this irresistible Chicken Aloha recipe, a savory-sweet fusion that’s as easy to make as it is delightful to eat. Succulent boneless chicken thighs are pan-seared to perfection and simmered in a mouthwatering glaze made with soy sauce, honey, ketchup, and a hint of fresh ginger, delivering a balance of umami and sweetness. Juicy pineapple chunks and sautéed red bell peppers add bursts of flavor and vibrant color, while a thickened sauce ties it all together for a glossy finish. Served over fluffy white rice and garnished with fresh green onions, this dish is perfect for a weeknight dinner or a casual gathering. With only 40 minutes from start to finish, Chicken Aloha is a quick and satisfying meal that brings a taste of the islands to your table. Perfect keywords: chicken aloha recipe, tropical chicken dish, sweet and savory chicken, pineapple chicken, easy skillet dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup pineapple chunks (canned or fresh)
- 0.25 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 2 cloves minced garlic
- 1 teaspoon ginger (fresh, grated)
- 2 tablespoons olive oil
- 1 medium red bell pepper, diced
- 2 stalks green onion, sliced
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups white rice (cooked, for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Once hot, sear the chicken thighs for 4-5 minutes on each side or until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced red bell pepper and sauté for 3-4 minutes until slightly softened.
In a small bowl, whisk together soy sauce, honey, ketchup, brown sugar, minced garlic, and grated ginger to create the sauce.
Pour the sauce into the skillet and bring it to a simmer. Stir in the pineapple chunks.
Return the chicken thighs to the skillet, reduce the heat to medium-low, and spoon some of the sauce over the chicken. Cover and let simmer for 10-12 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
In another small bowl, mix the cornstarch and water to make a slurry. Gradually stir the slurry into the skillet to thicken the sauce. Cook for 2-3 additional minutes until the sauce is glossy and thickened.
Top the dish with sliced green onions for garnish.
Serve the Chicken Aloha over a bed of cooked white rice. Enjoy!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 28.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
