Waikiki Chicken with Pineapple
Bring a taste of the tropics to your dinner table with this irresistible Waikiki Chicken with Pineapple recipe! Juicy, tender chicken breasts are pan-seared to golden perfection and simmered in a luscious sweet-and-savory sauce made with pineapple juice, ketchup, soy sauce, vinegar, and brown sugar. Bursting with vibrant chunks of pineapple and colorful bell peppers, this dish offers a perfect balance of tangy, sweet, and savory flavors. Thickened with a cornstarch slurry, the sauce clings beautifully to the chicken, creating a dish that’s as visually stunning as it is delicious. Ready in just 40 minutes, this family-friendly recipe is perfect for weeknight dinners or casual entertaining. Serve it over fluffy steamed rice for a complete, satisfying meal that will transport your tastes buds to paradise.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 cup pineapple chunks (canned, with juice)
- 0.5 cup pineapple juice (reserved from canned pineapple)
- 0.25 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 large green bell pepper, cut into chunks
- 1 large red bell pepper, cut into chunks
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge each chicken breast in the all-purpose flour, shaking off any excess.
In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside on a plate.
In the same skillet, add the pineapple chunks and both green and red bell peppers. Sauté for 2-3 minutes until slightly softened. Remove and set aside.
In a small mixing bowl, combine the pineapple juice, ketchup, soy sauce, white vinegar, and brown sugar. Stir until well mixed.
Pour the sauce mixture into the skillet and bring it to a simmer over medium heat.
In a separate small bowl, dissolve the cornstarch in water to create a slurry. Gradually whisk the slurry into the sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
Return the chicken breasts to the skillet, coating them with the sauce. Reduce the heat to low and cover the skillet. Allow the chicken to cook through, about 10-12 minutes.
Add the sautéed pineapple chunks and bell peppers back into the skillet. Toss gently to combine and let everything heat through for 2-3 additional minutes.
Serve the Waikiki Chicken warm, garnished with additional pineapple chunks if desired. Pair with steamed rice for a complete meal.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 24.7 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 775 mg | 16% | |
*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.
