Pineapple Chicken

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Hawaiian Pineapple Chicken that is full of flavor and chunks of juicy chicken, pineapple, peppers and onions. Everyone will love this flavorful chicken dish that is simple to make!

If you love pineapple chicken, you’ll love our baked sweet and sour chicken! Serve it with some egg rolls, cream cheese wontons or even egg drop soup.

Hawaiian chicken recipe with peppers, pineapple and more

Do you Know about Hawaiian Foods Week?

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!

This recipe is great for busy week nights. It’s simple – includes some pantry staples and is loved by all!

We love to serve it with white rice, fried rice or even cauliflower rice.

More Serving Ideas:

  • Serve in a hollowed out pineapple. You can easily fill half of the pineapple with rice and the other half with chicken.
  • Add in chopped salted cashews or sprinkle sesame seeds on top
  • Serve over rice (white or cauliflower). Noodles or steamed vegetables are also delicious with this pineapple chicken.

Hawaiian Foods week products

How to Make Pineapple Chicken

It has a few steps, but this chicken is quite simple.

Preheat oven to 350 degrees, lightly spray a 9×13 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 9×13 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.

SLOW COOKER INSTRUCTIONS:

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.

Pineapple chicken recipe

Make it a Freezer Meal + Storing Tips

Freezer Meal Instructions: You can easily turn this recipe into a freezer meal. You will save a lot of time by getting everything prepped for several meals all at once. On a busy evening, all you have to do is brown the chicken and bake.

  • Begin by cutting the chicken into bite sized pieces. Place chicken in its own Ziploc bag.
  • Place the cornstarch into a smaller ziploc. 
  • Place the cut peppers in yet another bag.
  • Once the sauce has simmered allow is to cool and place it in a Ziploc. 
  • Place all 4 bags in a larger Ziplock. Label and freeze for up to 3 months. Thaw in the fridge. Add ingredients to a pan and bake according to the recipe directions.
  • You can also have bags of frozen rice cooked and ready to heat up: Once the Rice has cooled place the allotted amount in a Ziploc bag. Freeze. To reheat place rice in a microwave bowl. Add a couple tablespoons of water cover and microwave until hot.  

Leftovers can be stored in the fridge or freezer. Place them in an airtight container and store in the fridge for 3-4 days or the freezer for up to 3 months. Reheat in a pan on the stove top, or, if you are in a hurry, the microwave. 

Hawaiian Pineapple Chicken

For more pineapple recipes, check out:

Pineapple Chicken Recipe

5 from 8 votes
Hawaiian Pineapple Chicken that is full of flavor and chunks of juicy chicken, pineapple and more. Everyone will love this recipe!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 527 kcal
Author Lil' Luna

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350 degrees, lightly spray a 9x13 inch glass pan, set aside.

  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

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! ENJOY!

This is a sponsored conversation written by me on behalf of King’s Hawaiian. The opinions and text are all mine.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. 5 stars
    I have to make this! It looks so good and since I love pineapple as much as you do, it will be perfect. The kids are always wanting something a little different and I will surprise them with this. Then sit back and enjoy the compliments.

  2. Hey Lil’ Luna!

    I tried a very similar version of this. We ran out of rice so my Husband put it on a butter roll. To my surprise it was just as tasty!

    Do you know a good way to make extra sauce? I was thinking about creating the recipe and just skip the meat additions.

    Cheers

    1. You could just double the ingredients in step 2, to make more sauce or do like 1 1/2 times, if you don’t want too much. I hope that helps you 🙂 I’m glad you liked it!

  3. 5 stars
    This is a VERY good recipe, this is THe Second time I have MAde it. lots of flavor and EASy To make. The only THings I did differently the second Time was add spices to the cornstarch to COat The chicken and not put the chicken in THe oven. The BREADIng becomes mushy if you fry It And THen put it in a Sauce to Cook for an additional 40 min. Instead add the chicken at the End And toss In the sauce to coat it.

  4. Yum looks delicious i am making this soon can make this to low carb and vegan as am low carb and vegan from tom onwards tell eddie i love him sooooooo much and i say hi to him my focus is on him love dogs love your videos making me hungry and Can we substitute egg with something else? thanks

  5. 5 stars
    Kristyn thank you! Your recipes are just amazing, i wish you had some more vegan recipes since my gf is vegetarian :/ but for me your recipes are incredible thanks so much!