Hawaiian Chicken
Sweet and tangy Hawaiian pineapple chicken for an easy weeknight dinner the whole family will love. Can be made on the stovetop, in the oven, or in a crockpot!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds bone-in chicken thighs
- salt and pepper to taste
- 2 tablespoons canola oil
- 1/2 green bell peppers, cored, seeded and cubed
- 1/2 red bell peppers, cored, seeded and cubed
- 1 onion, peeled and sliced thinly
- 1 thumb size ginger, peeled and minced
- 2 cloves garlic, peeled and minced
- 1 cup pineapple juice (reserved from canned pineapples)
- 1/4 cup soy sauce
- 1/4 cup chicken broth or water
- 2 tablespoons brown sugar
- 1 cup pineapple chunks
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- 1
Trim chicken thighs of excess fat and season with salt and pepper to taste. Set aside.
- 2
In a wide pan over medium heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about 30 to 40 seconds or until tender-crisp. Remove from pan and drain on paper towels.
- 3
In the pan, add the remaining 1 tablespoon oil. Add chicken in a single layer and cook for about 2 to 4 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.
- 4
Drain excess oil in the pan except for about 1 tablespoon. Add onions, ginger, and garlic and cook, stirring regularly, until softened and aromatic.
- 5
In a bowl, combine pineapple juice, soy sauce, broth or water, and brown sugar. Stir until sugar is dissolved. Add to the pan and bring to a boil.
- 6
Add browned chicken. Cover, lower heat, and simmer for about 25 to 30 minutes or until chicken is tender.
- 7
Add pineapples and bell peppers and cook for about 2 to 4 minutes or until heated through.
- 8
In a small bowl, combine cornstarch and water. Stir until smooth. Slowly add to the pan, stirring to prevent lumps. Continue to cook for about 3 to 5 minutes or until sauce is thickened.
- 9
Season with salt and pepper to taste. Serve hot.