Hawaiian Chicken Oamc
Transport your taste buds to a tropical paradise with this irresistible Hawaiian Chicken OAMC (Once-A-Month Cooking) recipe! Featuring tender, bite-sized pieces of marinated chicken paired with sweet pineapple chunks, colorful bell peppers, and a tangy, soy-based sauce infused with hints of garlic and ginger, this dish is the perfect balance of savory and sweet. Designed with convenience in mind, this freezer-friendly meal allows you to prep ahead for busy weeknights while maintaining fresh, vibrant flavors. Ready in under an hour, it’s ideal served over light, fluffy white rice for a complete dinner that’s as satisfying as it is easy to make. Whether you're meal prepping or just craving tropical-inspired comfort food, Hawaiian Chicken OAMC will quickly become a household favorite.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken breasts
- 20 ounces pineapple chunks (canned, in juice)
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon ginger (grated or ground)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 pieces bell peppers (red, yellow, or green)
- 4 cups cooked white rice (optional, for serving)
Instructions
Trim any excess fat from the chicken breasts and cut them into bite-sized chunks.
In a large mixing bowl, combine the juice from the canned pineapple (reserve the chunks for later), soy sauce, brown sugar, minced garlic, and ginger. Stir well to create the marinade.
Add the chicken chunks to the marinade, ensuring all pieces are evenly coated. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 1 hour (or overnight for deeper flavor).
While the chicken marinates, slice the bell peppers into bite-sized strips and set aside.
In a large skillet or wok, heat a small amount of oil over medium-high heat. Add the marinated chicken (discarding the excess marinade) and cook until lightly browned, about 5-7 minutes.
Add the sliced bell peppers and the reserved pineapple chunks to the skillet. Stir to combine and cook for another 5 minutes until the peppers are slightly tender.
In a small bowl, mix the cornstarch and water to create a slurry. Pour the slurry into the skillet and stir well. Allow the sauce to thicken, about 2-3 minutes.
Remove from heat and let the Hawaiian chicken cool completely if preparing for freezing.
For freezing, transfer the cooled Hawaiian chicken into airtight freezer-safe containers or bags, label with the date, and store in the freezer for up to 3 months.
To serve, thaw the Hawaiian chicken in the refrigerator overnight, then reheat in a skillet or microwave. Serve over a bed of cooked white rice if desired.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 5536 mg | 241% | |
| Total Carbohydrate | 382.8 g | 139% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 113.7 g | ||
| Protein | 363.2 g | 726% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 362 mg | 28% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4680 mg | 100% | |
*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.
