Hawaiian Chicken or Polynesian Chicken
Transport your taste buds to the tropics with this vibrant and flavor-packed Hawaiian Chicken, also known as Polynesian Chicken. Tender, juicy boneless chicken thighs are marinated in a sweet and savory blend of soy sauce, pineapple juice, honey, garlic, and ginger, then perfectly pan-seared to golden perfection. Tossed with sautéed bell peppers, chunks of juicy pineapple, and a glossy, thickened sauce, this dish is both colorful and irresistible. Served over fluffy white rice and garnished with green onions and sesame seeds, it’s a comforting, island-inspired meal that’s ready in just 40 minutes. Whether you’re craving a quick weeknight dinner or planning a tropical-themed feast, this dish will quickly become a family favorite. Perfect for those seeking easy chicken recipes with a bold, sweet-and-savory twist!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 0.25 cup Soy sauce
- 0.5 cup Pineapple juice
- 0.25 cup Honey
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 cup Pineapple chunks
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 2 stalks Green onions, sliced
- 4 cups Cooked rice
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a medium bowl, whisk together soy sauce, pineapple juice, honey, minced garlic, grated ginger, and sesame oil. This will be the marinade and sauce base.
Reserve 1/4 cup of the marinade and set it aside. Pour the remaining marinade over the chicken thighs in a large resealable plastic bag or bowl. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
Heat a large skillet or pan over medium-high heat. Remove the chicken from the marinade (discard used marinade) and cook the thighs for 4-5 minutes per side, until browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the diced green and red bell peppers. Sauté for 3-4 minutes until slightly tender.
Add the reserved marinade and pineapple chunks to the pan. In a small bowl, mix the cornstarch with water to create a slurry, then stir it into the pan. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Return the cooked chicken to the pan, tossing to coat it in the sauce. Cook for an additional 2 minutes to heat through.
Serve the Hawaiian chicken over cooked rice. Garnish with sliced green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 338.6 g | 123% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 91.2 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 366 mg | 28% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2881 mg | 61% | |
*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.
