Hawaiian Foods Week (June 12 – June 18) is an entire week dedicated to delicious Hawaiian foods like this Hawaiian Pineapple Chicken. It’s made with one of my favorite products, Dole pineapple! Dole promises the highest quality, non-GMO fruits and vegetables out there. Which means you can enjoy their sweet, tasty pineapple (especially in this dish) all year long!
Some of the other brands that are celebrating Hawaii’s cuisine and culture are: King’s Hawaiian, SPAM®, Mauna Loa, and Kona Brewing Company. As much as I love rolls and macadamia nuts, anything with pineapple in it always gets devoured at our house.
This recipe is great for busy week nights. All you need to do is cut up the chicken, toss it into beaten egg and cornstarch, then brown it. Place the cooked chicken into a pan with the veggies, sauce and pineapple and bake it until the sauce thickens (see notes for a crockpot version). That’s it! Simple, delicious and ready to go in just a little over an hour. The pineapple juice and pineapple chunks make this dish slightly sweet, which perfectly balances out the tang from the bell pepper and red onion. We served it up over rice and enjoyed it with some steamed veggies. It was big hit!
For more pineapple recipes, check out:
- Barbecue Pineapple Meatballs
- Pineapple Upside Down Cupcakes
- Mustard Chicken and Pineapple Skewers
- Brown Sugar Pineapple Chicken
How to make Pineapple Chicken:
Pineapple Chicken Recipe
- 20 oz Dole Pineapple Chunks juice and fruit divided
- 3 tbsp ketchup or tomato paste
- 3 tbsp low-sodium soy sauce
- 3 tbsp brown sugar
- 1 tbsp apple cider vinegar or rice wine vinegar
- 2 tsp oyster sauce
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 pinch crushed red pepper flakes
- 1 1/2 lbs boneless skinless chicken thighs or breasts cut into bite-sized 1 inch cubes
- 1 eggs
- 3/4 cup cornstarch
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1/2 red bell pepper de-seeded and cut into 1 inch pieces
- 1/2 green bell pepper de-seeded and cut into 1 inch pieces
- green onion chopped (optional garnish)
Preheat oven to 350 degrees, lightly spray a 9x13 inch glass pan, set aside.
In a medium sauce pan placed over medium heat, combine the pineapple juice, ketchup, soy sauce, brown sugar, vinegar, oyster sauce, garlic powder, onion powder, and red pepper flakes. Bring to a simmer, then reduce heat to medium-low and cook for 15 minutes.
Meanwhile, place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.
Heat 1 tablespoon vegetable oil in a large saucepan or dutch oven. Working in batches (2), add the chicken and fry until golden brown and cooked through, about 2-3 minutes, then transfer to a paper towel lined plate, repeat with remaining oil and chicken.
Add the fried chicken to the prepared 9x13 pan. Whisk the cornstarch into the sauce, then pour over the chicken, add the chopped bell pepper and onions and stir to coat. Place in the oven and bake uncovered for 45 minutes, stirring every 15 minutes or so. At the 30 minute mark, add the pineapple chunks. Remove, garnish with green onion, if desired, serve immediately.
You can also toss the cooked chicken, veggies and sauce into a slow cooker, cover and cook on high for 1½ - 2 hours or on low for 3 - 4 hours or until the sauce is thick and the chicken is coated. Add the pineapple chunks during the last 30 minutes.
Celebrate Hawaiian Foods Week along with us by making something delicious and fun. Tag your creation on Instagram, Twitter and Facebook with #hawaiianfoodsweek – we’d love to see it!
This is a sponsored conversation written by me on behalf of King’s Hawaiian. The opinions and text are all mine.