Description
Aloha Chicken and Pineapple brings tropical paradise right to your dinner table with a sweet and tangy twist that makes weeknight meals feel like a Hawaiian vacation. Tender chicken chunks mingle with juicy pineapple in a simple skillet sauce that’ll transport your taste buds to sunny shores.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 (20 ounce) can pineapple chunks
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium red onion
Supporting Ingredients:
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
Seasoning Ingredients:
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- Sesame seeds
- Chopped green onions
- Cooked rice
Instructions
- Cube 1.5 lbs chicken breasts into 1-inch pieces. Chop red and green bell peppers and red onion into matching 1-inch chunks.
- Mix ¼ cup soy sauce, ¼ cup brown sugar, 2 tablespoons cornstarch, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon ground ginger, ½ teaspoon garlic powder, and optional ¼ teaspoon red pepper flakes with ½ cup reserved pineapple juice. Whisk until completely smooth.
- Heat 1 tablespoon vegetable oil in a large skillet at 375°F. Add chicken pieces in a single layer. Cook 5-7 minutes until golden brown and internal temperature reaches 165°F. Transfer to a clean plate.
- Add remaining 1 tablespoon vegetable oil to the same skillet. Sauté bell peppers and onions for 5-7 minutes at medium-high heat until vegetables are tender-crisp. Toss in drained pineapple chunks and cook 2-3 minutes.
- Pour entire sauce mixture over vegetables and pineapple. Simmer for 2-3 minutes, stirring constantly until sauce thickens and becomes glossy.
- Return chicken to skillet. Stir to coat everything evenly with sauce. Cook additional 2-3 minutes until sauce bubbles and everything is heated through.
- Serve immediately over steamed rice. Sprinkle with sesame seeds and chopped green onions if desired.
Notes
- Cutting chicken and vegetables uniformly ensures even cooking and a professional-looking dish.
- Reserving pineapple juice adds depth and natural sweetness to the sauce without extra sugar.
- Let chicken rest in a single layer while cooking to achieve a perfect golden-brown exterior with a juicy center.
- For a low-carb version, swap rice with cauliflower rice or serve over zucchini noodles to reduce carbohydrates.
- Prep Time: 10 minutes
- Cook Time: 16-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 16 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2.5 g
- Protein: 38 g
- Cholesterol: 95 mg