Name: Hawaiian Pineapple Chicken: A Delicious & Easy Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 2 large eggs, beaten; 1 cup panko breadcrumbs; 1/2 cup vegetable oil, for frying; 1 tablespoon vegetable oil; 1 green bell pepper, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 1 medium onion, cut into 1-inch pieces; 1 (20 ounce) can pineapple chunks, undrained; 1/2 cup pineapple juice (reserved from the can); 1/2 cup brown sugar, packed; 1/4 cup soy sauce; 1/4 cup ketchup; 2 tablespoons white vinegar; 1 tablespoon cornstarch; 1 tablespoon water; 1/2 teaspoon ground ginger; 1/4 teaspoon red pepper flakes (optional, for heat); Cooked white rice, for serving; Chopped green onions, for garnish (optional); Sesame seeds, for garnish (optional)

Hawaiian Pineapple Chicken: Just the name conjures images of sun-drenched beaches, swaying palm trees, and the sweet, tangy aroma of the tropics, doesn't it? But what if I told you that you could bring that vacation feeling right to your dinner table, any night of the week? This isn't just another chicken recipe; it's a culinary escape, a vibrant explosion of flavors that will have your family begging for seconds.

While not steeped in centuries of tradition like some dishes, Hawaiian Pineapple Chicken has quickly become a modern classic, a testament to the power of combining sweet and savory. Its roots lie in the fusion cuisine movement, where chefs began experimenting with global flavors, blending the familiar comfort of chicken with the exotic allure of pineapple and other tropical ingredients. The result? A dish that's both comforting and exciting, a perfect balance that appeals to a wide range of palates.

People adore this dish for so many reasons. The juicy, tender chicken, glazed in a sticky, sweet, and slightly tangy sauce, is simply irresistible. The addition of pineapple chunks adds a burst of freshness and a delightful textural contrast. But beyond the incredible taste, it's also incredibly convenient. This recipe is surprisingly easy to make, requiring minimal effort and readily available ingredients. Whether you're a seasoned cook or a kitchen novice, you can whip up a batch of this Hawaiian Pineapple Chicken in no time, making it the perfect weeknight meal or a crowd-pleasing dish for your next gathering. Get ready to experience a taste of paradise!

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup vegetable oil, for frying

For the Pineapple Sauce:

1 tablespoon vegetable oil
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 (20 ounce) can pineapple chunks, undrained
1/2 cup pineapple juice (reserved from the can)
1/2 cup brown sugar, packed
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons white vinegar
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional, for heat)

For Serving:

Cooked white rice, for serving
Chopped green onions, for garnish (optional)
Sesame seeds, for garnish (optional)

Preparing the Chicken:

In a large bowl, combine the flour, salt, pepper, garlic powder, and onion powder. This is your dry mixture for dredging the chicken. Make sure everything is well combined so each piece of chicken gets a good coating of flavor.
In a separate bowl, beat the eggs. This will help the breadcrumbs adhere to the chicken. You want to make sure the eggs are well beaten so there are no stringy bits.
Place the panko breadcrumbs in a third bowl. Panko breadcrumbs are great because they give the chicken a really crispy texture. If you don't have panko, you can use regular breadcrumbs, but the texture won't be quite the same.
Now, it's time to dredge the chicken. Take a piece of chicken and dredge it in the flour mixture, making sure it's completely coated. Shake off any excess flour. This step is important because the flour helps the egg stick to the chicken.
Next, dip the floured chicken into the beaten eggs, again making sure it's fully coated. Let any excess egg drip off.
Finally, dredge the chicken in the panko breadcrumbs, pressing the breadcrumbs onto the chicken so they adhere well. You want a nice, thick coating of breadcrumbs on each piece.
Repeat steps 4-6 with the remaining chicken pieces. I like to do this in batches to keep things organized and prevent the breading from getting too soggy.

Frying the Chicken:

Heat the vegetable oil in a large skillet over medium-high heat. You want the oil to be hot enough so the chicken cooks quickly and gets crispy, but not so hot that it burns. A good way to test the oil is to drop a small piece of breadcrumb into it. If it sizzles and turns golden brown in a few seconds, the oil is ready.
Carefully add the breaded chicken to the hot oil in a single layer. Don't overcrowd the skillet, or the chicken won't cook evenly. You may need to fry the chicken in batches.
Fry the chicken for about 3-4 minutes per side, or until it's golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). I always recommend using a meat thermometer to ensure the chicken is cooked properly.
Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain any excess oil. This will help keep the chicken crispy.
Repeat steps 2-4 with the remaining chicken.

Preparing the Pineapple Sauce:

In a large skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium heat.
Add the green bell pepper, red bell pepper, and onion to the skillet and cook for about 5-7 minutes, or until they are softened. Stir occasionally to prevent them from burning. You want the vegetables to be tender-crisp, not mushy.
Add the pineapple chunks (with their juice), pineapple juice, brown sugar, soy sauce, ketchup, white vinegar, ground ginger, and red pepper flakes (if using) to the skillet. Stir to combine. The brown sugar will help to thicken the sauce and give it a rich, caramel-like flavor.
In a small bowl, whisk together the cornstarch and water until smooth. This is your cornstarch slurry, which will help to thicken the sauce even further. Make sure there are no lumps in the slurry.
Pour the cornstarch slurry into the skillet and stir constantly until the sauce thickens. This should only take a minute or two. Be careful not to overcook the sauce, or it will become too thick.
Reduce the heat to low and simmer the sauce for about 5-10 minutes, stirring occasionally, to allow the flavors to meld together. This step is important because it allows the sauce to develop its full flavor.

Combining and Serving:

Add the fried chicken to the skillet with the pineapple sauce and stir to coat. Make sure all the chicken pieces are evenly coated with the sauce.
Cook for another 2-3 minutes, or until the chicken is heated through. This will also allow the sauce to adhere to the chicken even better.
Serve the Hawaiian pineapple chicken over cooked white rice. I like to use jasmine rice because it has a nice aroma and flavor, but any type of rice will work.
Garnish with chopped green onions and sesame seeds, if desired. These garnishes add a pop of color and flavor to the dish.
Enjoy! This Hawaiian pineapple chicken is best served immediately while it's hot and crispy.

Tips and Variations:

Make it spicier: Add more red pepper flakes to the sauce, or use a pinch of cayenne pepper.
Add other vegetables: Try adding other vegetables to the sauce, such as carrots, broccoli, or snow peas.
Use different protein: You can substitute the chicken with shrimp, tofu, or pork.
Make it gluten-free: Use gluten-free flour and gluten-free soy sauce.
Bake the chicken: If you prefer not to fry the chicken, you can bake it in the oven at 400°F (200°C) for about 20-25 minutes, or until it's cooked through.
Air Fry the chicken: Preheat your air fryer to 400°F (200°C). Spray the breaded chicken with cooking spray and air fry for 12-15 minutes, flipping halfway through, until golden brown and cooked through.

Storage Instructions:

Store leftover Hawaiian pineapple chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, you can microwave it, bake it in the oven, or pan-fry it. The chicken may not be as crispy after reheating, but it will still taste delicious.

Nutritional Information (approximate, per serving):

Calories: 500-600
Protein: 30-40g
Fat: 20-30g
Carbohydrates: 50-60g

This recipe is a family favorite, and I hope you enjoy it as much as we do! It's a perfect weeknight meal that's both easy to make and incredibly flavorful. The combination of sweet and savory flavors is irresistible, and the crispy chicken is always a hit. Don't be afraid to experiment with the recipe and make it your own. Happy cooking!

Conclusion:

This Hawaiian pineapple chicken recipe isn't just another weeknight dinner; it's a vibrant, flavorful escape to the tropics right in your own kitchen! The perfect balance of sweet, savory, and tangy notes, combined with the tender chicken and juicy pineapple, makes it an absolute must-try. I promise, once you taste it, you'll be adding it to your regular rotation. But why is it so special? Well, beyond the incredible taste, it's incredibly easy to make. We're talking minimal prep time and simple ingredients, making it perfect for busy weeknights or when you just don't feel like spending hours in the kitchen. Plus, it's a crowd-pleaser! Kids and adults alike will devour this dish, making it a winner for family dinners or casual get-togethers. The bright colors and enticing aroma alone are enough to get everyone excited about dinner. And the best part? It's incredibly versatile! Serve it over fluffy white rice for a classic presentation, or try it with quinoa for a healthier twist. For a low-carb option, serve it over cauliflower rice or alongside a vibrant green salad. You can even shred the chicken and use it as a filling for tacos or lettuce wraps for a fun and flavorful lunch. Looking for variations? Go ahead and add some bell peppers (red, yellow, or orange) for extra color and crunch. A sprinkle of toasted sesame seeds adds a nutty flavor and a beautiful finishing touch. If you like a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce. For a richer flavor, try marinating the chicken in the pineapple juice and soy sauce mixture for at least 30 minutes before cooking. You can even grill the pineapple for a smoky char that elevates the dish to a whole new level.

Serving Suggestions:

* Over white rice with a sprinkle of green onions. * With quinoa and a side of steamed broccoli. * In lettuce wraps with shredded carrots and a drizzle of sriracha mayo. * As a topping for baked sweet potatoes. * Stirred into fried rice for an extra burst of flavor.

Variations to Explore:

* Add bell peppers for extra color and nutrients. * Include a pinch of red pepper flakes for a spicy kick. * Marinate the chicken for a deeper flavor. * Grill the pineapple for a smoky twist. * Use chicken thighs instead of breasts for a richer flavor. I'm so confident that you'll love this Hawaiian pineapple chicken recipe. It's a guaranteed hit that's both delicious and easy to prepare. So, what are you waiting for? Gather your ingredients, put on some Hawaiian music, and get cooking! I can't wait to hear what you think! Once you've tried it, please come back and leave a comment below. Let me know what you thought of the recipe, what variations you tried, and how you served it. Your feedback is invaluable, and I love hearing about your culinary adventures. Happy cooking!