Let me tell you, Hawaiian Chicken is like a little tropical vacation for your taste buds. Picture this: sweet pineapple goodness hugging crispy, juicy chicken, all with a zesty sauce that’s practically sunshine on a plate. This dish is special because it brings a wild mashup of savory and sweet flavors. Trust me, you need to try it because why should we let boring food ruin our day?

I started making this dish, Hawaiian Chicken, when my husband raised an eyebrow at our same-old, same-old dinners. “Babe,” he said while staring at another roasted chicken breast with broccoli, “I need some fruit in my face.” So I dashed to my kitchen and put together something fruity and savory, thus bringing this bad boy into our lives. Now, our little family won’t go a month without the sweet and tangy dance this chicken does on our dinner table. Plus, it gives us an excuse to play Hawaiian music during dinner. Aloha vibes, ya know?

🍗

MORE OF OUR FAVORITE…

Why You’ll Love This Hawaiian Chicken

Here’s why you’re gonna fall head over heels for this dish:
– It’s a mental getaway to the islands without the part where you have to pack or get sunburned.
– It makes you feel like a chef genius, even if you sometimes burn toast.
– Pineapple chunks make it count as eating fruit. Ain’t life grand?
– Super forgiving with ingredients — it might as well be my forgiving rooster clock, always accepting my tardiness.

How to Make It

Alright, so here’s the scoop. You’re in your kitchen, maybe with the kids crashing toy cars into your ankles or a cat eyeballing you from the couch, and you throw some chicken breast in a bowl of flour. Or was it cornstarch? Dang. Anyway, you’re gonna coat those babies lightly before tossing them into a hot pan. Let them sizzle away like you’re at a luau, then toss in some bell peppers and onion rings to the mix. While they get cozy, attempt to juggle the soy sauce, brown sugar, and vinegar into a cup and give it a good whisk with whatever clean utensil you can find. Pour over the chicken and imagine yourself in a Hawaiian shirt. Occasionally, I forget to stir, and it vaguely smells like my first car—a.k.a., burnt—but it’s resilient. Let it simmer until things thicken up, then throw chunks of pineapple in, pretending you’re tossing to an iron chef. You’re almost there. Serve over rice, and enjoy with a side of “Hey look what I made!” smugness.

Ingredient Notes

– Chicken: Gets golden and crispy if you somehow remember to pat it dry first. Don’t worry, I never do.
– Pineapple: Sometimes I use fresh, sometimes it’s canned — just be sure to sneak a piece or two before it makes it into the pan.
– Soy Sauce: If I forget this, yeah, no bueno. Make it gluten-free with tamari.
– Brown Sugar: Versatile and hiding in the back of our cabinet. Optional to sub with honey if it’s AWOL.

Recipe Steps:
1. Coat chicken in flour (hopefully you remembered this!).
2. Sizzle that chicken ’till golden in a pan.
3. Add onions & peppers. Try not to cry over the pan.
4. Mix soy sauce, brown sugar, and vinegar. Spill some if you’re me.
5. Pour the mix over chicken, simmer to thicken.
6. Toss in pineapple chunks, feeling accomplished.

What to Serve It With

Tips & Mistakes

– If you’re like me and prone to spilling things, maybe measure over the sink. The floor does NOT want a sweet soy bath.

Storage Tips

Leftovers go in the fridge—if there’s any. Throw that in an airtight container and it’ll be good for a few days. And, surprise, eating it cold the next morning is the breakfast of champions. Who needs cereal?

Variations and Substitutions

Swerve with honey instead of sugar, or splash some coconut aminos if you’ve run out of soy sauce. I’ve even skipped the bell peppers—don’t tell my husband—and the world kept spinning. Being creative in the kitchen? A+, my friend.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!