Chicken Waikiki
Transport your taste buds to a tropical paradise with Chicken Waikiki, a vibrant fusion of sweet and tangy flavors that’ll liven up your dinner table. This easy-to-make recipe features tender, pan-seared boneless chicken thighs simmered in a luscious sauce made from pineapple chunks, pineapple juice, soy sauce, ketchup, and a touch of brown sugar. A dash of vinegar adds brightness, while a cornstarch slurry creates the perfect, silky consistency. Served over fluffy white rice and garnished with fresh green onions, this Hawaiian-inspired dish strikes the ideal balance between savory and sweet. With just 15 minutes of prep and no-fuss ingredients, Chicken Waikiki is the perfect recipe for a quick weeknight dinner or a crowd-pleasing weekend meal.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 cup pineapple chunks (canned, with juice)
- 0.5 cup pineapple juice
- 0.25 cup distilled white vinegar
- 0.33 cup light brown sugar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 3 cups cooked white rice
- 2 stalks green onions (optional, for garnishing)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Dredge the seasoned chicken thighs in all-purpose flour, coating them evenly and shaking off any excess flour.
In a large skillet, heat the butter and vegetable oil over medium heat.
Once the butter has melted and the skillet is hot, add the chicken thighs and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In a medium bowl, mix the pineapple chunks (along with their juice), pineapple juice, vinegar, brown sugar, ketchup, and soy sauce to create the sauce.
Pour the sauce mixture into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan for extra flavor.
Reduce the heat to low and return the chicken thighs to the skillet. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually stir this mixture into the skillet to thicken the sauce. Simmer for another 2-3 minutes until the sauce reaches your desired consistency.
Serve the Chicken Waikiki over warm cooked white rice. Garnish with sliced green onions, if desired.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 29.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 582 mg | 12% | |
*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.
