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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.
Do you Know about Hawaiian Foods Week?
Hawaiian Foods Week (Every year for the week of June 12 ) 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.
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.
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.
For more pineapple recipes, check out:
- Barbecue Pineapple Meatballs
- Pineapple Upside Down Cupcakes
- Mustard Chicken and Pineapple Skewers
- Brown Sugar Pineapple Chicken
Pineapple Chicken Recipe
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
- 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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Looks great, sounds yummy however I have a question from step 5 where it says add chopped bell peppers and “onion”. I do no see onions in the list of ingredients other than green onion which appears in next step only. Is they missing from ingredients? If so, what type and how much.
Thanks for sharing
Thanks for catching that. I don’t believe onions are in the original recipe, since it already calls for onion powder. However you could certainly add them in if you love onions. Similar to the peppers, I’d use 1/2 an onion cut into pieces. We’ll make sure to update that post. Thanks! You’ll have to let us know if you do end up adding in that extra onion and how it turns out.
This recipe looks amazing. I will try to make them this weekend.
It is! Hope you like it! Thank you!
I skip the frying step and also add a bit of ketchup to my sauce mix. Just got done making some and waiting for the white rice to finish
Sounds great! Thanks for sharing what you do!
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!
Awe, thank you! I am sure there are tons she could eat here on my site. You’d have to scroll through, but I hope you find some to try for her. Glad you liked this!