Hawaiian Chicken
Elevate your weeknight dinner with this irresistible Hawaiian Chicken recipe, a perfect balance of sweet and savory flavors that's sure to transport your taste buds straight to the tropics. Tender, juicy chicken thighs are simmered in a luscious, glossy sauce made with soy sauce, honey, pineapple chunks, and a hint of ginger and garlic for layers of mouthwatering flavor. The dish is quick and easy, taking just 40 minutes to prepare and cook, yet looks and tastes like a gourmet meal. Lightly caramelized pineapple adds a sweet tang, while a sprinkle of scallions and sesame seeds (optional) gives it a fresh, elegant finish. Pair it with steamed rice or your favorite side dishes for a satisfying, crowd-pleasing meal. Perfect for family dinners, meal prep, or special occasions, this Hawaiian Chicken is a must-try recipe bursting with tropical vibes and comfort-food charm!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1.5 cups pineapple chunks (canned or fresh)
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon cooking oil
- 2 tablespoons scallions, chopped (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
In a small bowl, whisk together the soy sauce, honey, ketchup, apple cider vinegar, minced garlic, and grated ginger to create the sauce.
Heat a large skillet over medium-high heat and add the cooking oil.
Season the chicken thighs lightly with salt and pepper, then place them in the skillet. Cook for 4-5 minutes on each side, or until the chicken is golden brown but not fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the pineapple chunks and cook for 2-3 minutes to lightly caramelize them.
Return the chicken thighs to the skillet and pour the prepared sauce over the chicken and pineapple. Stir to coat everything evenly in the sauce.
Reduce the heat to low, cover the skillet, and let the chicken simmer for 12-15 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
In a small bowl, mix the cornstarch and water to form a slurry. Add the slurry to the sauce in the skillet and cook for an additional 2-3 minutes, or until the sauce thickens.
Remove from heat and garnish with chopped scallions and sesame seeds, if desired. Serve hot with steamed rice or your favorite side dishes.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 89.7 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2153 mg | 46% | |
*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.
