Waikiki Beach Chicken
Transport your taste buds to a tropical paradise with Waikiki Beach Chicken, a vibrant dish bursting with sweet and savory flavors. Juicy, golden-browned chicken breasts are smothered in a luscious pineapple glaze made with tangy apple cider vinegar, savory soy sauce, and a touch of brown sugar for the perfect balance. Bright red and green bell peppers add crunch and a pop of color, while the pineapple tidbits infuse every bite with tropical sweetness. Nestled over fluffy white rice, this one-skillet recipe is as easy as it is flavorful, ready in just 45 minutes. Perfect for a weeknight dinner or a getaway-inspired meal, Waikiki Beach Chicken is your ticket to island-inspired dining at home!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 15-ounce can pineapple tidbits (with juice)
- 0.25 cups brown sugar
- 0.25 cups apple cider vinegar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons cornstarch
- 2 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 2 tablespoons olive oil
- 2 cups white rice (for serving)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
Add the diced red and green bell peppers to the skillet and sauté for 3-4 minutes until slightly softened.
In a small bowl, combine the pineapple tidbits (with juice), brown sugar, apple cider vinegar, soy sauce, and cornstarch. Whisk until the mixture is smooth and well combined.
Pour the pineapple mixture over the sautéed peppers in the skillet and stir. Bring the sauce to a simmer over medium-low heat, stirring frequently until it thickens, about 3-5 minutes.
Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to coat. Reduce heat to low, cover, and let simmer for 5 minutes to allow the flavors to meld.
While the chicken is simmering, cook 2 cups of white rice according to the package instructions.
Serve the Waikiki Beach Chicken hot over a bed of white rice. Garnish with additional pineapple tidbits or chopped green onions if desired.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 120.4 g | ||
| Protein | 231.9 g | 464% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3446 mg | 73% | |
*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.
