Hawaiian Pineapple Chicken is one of those quick dinners I make when I want something sweet, savory, and saucy without a lot of fuss. It’s tender chicken, crisp peppers, and juicy pineapple in a glossy soy-garlic sauce that tastes like takeout, but fresher.
My take keeps the sauce in that sticky skillet stir-fry zone where it clings to the chicken and rice instead of running all over the plate. The ketchup and brown sugar give it that familiar sweet-and-sour feel, and the ginger and sesame keep it tasting bright and not flat.
I like this as a weeknight rice bowl dinner, especially when I can add a simple veggie on the side. It’s also a good one for picky eaters because the flavors are bold but still really approachable.
Why You’ll Love This Recipe
Weeknight Friendly: It’s a one-pan dinner that comes together fast, and it doesn’t require any special equipment.
That Glossy Sauce: The sauce thickens into that sticky, shiny coating that clings to chicken and vegetables (exactly what I want over rice).
Sweet-Savory Balance: Pineapple and brown sugar bring the sweetness, but the soy, ginger, and garlic keep it from tasting like dessert.
Crisp-Tender Veggies: The peppers and onion stay a little crisp, which makes the whole skillet feel fresher and less heavy.
Easy to Adjust: You can swap the protein, add more vegetables, or turn up the heat without changing the overall method.
Ingredients You’ll Need
Chicken
- Chicken breast: I like boneless, skinless breast here because it cooks quickly and stays tender when cut into even pieces. Chicken thighs work great too if you want a juicier result.
- Cornstarch: This is what gives you that light coating on the chicken and helps the sauce cling later. Don’t skip it if you want the classic stir-fry texture.
- Garlic powder: A simple way to season the chicken itself so the flavor isn’t only in the sauce.
- Kosher salt: Just enough to season the chicken pieces before they hit the pan.
- Black pepper: I keep it simple here—pepper plays nicely with pineapple and soy.
- Neutral oil: Use something that can handle higher heat, like avocado oil, canola, or vegetable oil.
Sauce
- Pineapple juice: I use the juice from canned pineapple since you already need pineapple chunks. It gives the sauce that fruity base without extra work.
- Low sodium soy sauce: Low sodium gives you more control, especially since the sauce reduces a bit. Tamari works the same way.
- Ketchup: This gives the sauce body and that familiar sweet-and-sour flavor. It sounds odd until you taste it.
- Brown sugar: I like brown sugar here because it melts in smoothly and gives a little caramel note. If you use coconut aminos, I’d reduce the sugar.
- Rice vinegar: The little bit of tang keeps the sauce from tasting heavy. If you’re out, apple cider vinegar works in a pinch.
- Fresh ginger: Fresh is best here. I use grated ginger so it melts into the sauce instead of staying in chunks.
- Garlic: Fresh minced garlic makes a difference in this sauce. The jar kind works too if that’s what you have.
- Toasted sesame oil: A small amount goes a long way, and I always add it into the sauce (not for frying) so it doesn’t get bitter.
- Cornstarch: This is what makes the sauce thicken quickly in the skillet and turn glossy.
Stir fry
- Pineapple chunks: Drained canned pineapple is easy and consistent. I like chunks that are big enough to stay juicy but not so big they take over the bowl.
- Red bell pepper: Adds sweetness and color, and it stays crisp-tender if you don’t overcook it.
- Green bell pepper: I like the slight bitterness next to the sweet sauce. You can swap in orange or yellow pepper if you prefer.
- Yellow onion: Sliced onion softens just enough and picks up the sauce really well.
- Water: A small splash is handy if your sauce tightens up too quickly in the pan.
To serve
- Cooked rice: White rice is the classic, but brown rice works too. Even cauliflower rice is fine if that’s what you like.
- Green onions: I like the fresh bite on top right before serving.
- Toasted sesame seeds: Totally optional, but they add a nice little crunch.
Recipe Instructions
- Coat the chicken: Toss the chicken pieces with cornstarch, garlic powder, salt, and black pepper until everything looks evenly coated.
- Whisk the sauce: In a bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, ginger, garlic, toasted sesame oil, and cornstarch until smooth.
- Sear the chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in an even layer and cook for about 6 to 8 minutes, stirring occasionally, until browned and nearly cooked through.
- Cook the vegetables: Add the onion and bell peppers and stir-fry for about 3 to 4 minutes, until the peppers are crisp-tender.
- Add the pineapple: Stir in the drained pineapple chunks and cook for about 30 seconds to warm them through.
- Simmer with sauce: Pour in the sauce and simmer for 2 to 4 minutes, stirring, until thick and glossy and the chicken reaches 165°F. If the sauce gets too thick, add a splash of water to loosen it.
- Serve: Spoon over cooked rice and finish with sliced green onions and toasted sesame seeds.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Cut the chicken evenly. Keeping the pieces close to the same size helps everything cook at the same pace, so you don’t end up with dry bits and undercooked bits in the same skillet.
Use thighs if you want it juicier. Boneless thighs are a little more forgiving and I usually cook them to about 175°F so they stay tender.
Keep the peppers crisp-tender. I don’t cook the peppers too long before adding the sauce. If they go soft, the whole dish starts to feel a little one-note.
Watch the sauce at the end. Once it thickens, it can go from glossy to too thick pretty quickly. A small splash of water fixes it right away.
Add heat if you like. Red pepper flakes work, or stir a spoon of sriracha into the sauce before it goes in the pan.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Rice: Jasmine rice is my usual choice because it soaks up the sauce well. If you have day-old rice, that’s great too.
- Vegetables: Add a quick side of steamed broccoli or snap peas to keep things simple. You can also stir-fry them right in the pan if you want a heavier veggie portion.
- Salad: A cucumber salad with rice vinegar and a little sesame is really nice next to the sweet sauce. Keep it light and crunchy.
- Extra garnish: I like extra green onion on top, and sometimes a lime wedge if I want a little more tang. A drizzle of sriracha is good too.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The sauce thickens as it sits, which is normal, and it will loosen back up when you reheat it.
To reheat, I usually use the microwave for individual bowls, stirring halfway through. If it looks a little tight, add a splash of water to get the sauce glossy again.
You can make the sauce ahead and keep it in the fridge, then cook everything fresh when you’re ready. I also like to cut the chicken and peppers ahead so dinner goes faster.
If you want it longer term, you can freeze individual portions in airtight containers. Thaw in the fridge overnight before reheating.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless thighs work really well here and stay juicy. I cook thighs a little longer and aim for about 175°F.
Can I use fresh pineapple instead of canned?
You can use fresh pineapple chunks in the stir-fry, but you’ll still want pineapple juice for the sauce. If you don’t have juice, orange juice works, or you can blend a little fresh pineapple and strain it.
How do I keep the sauce from getting too thick?
Once the sauce hits the hot pan, it thickens quickly. If it tightens up too much, just add a small splash of water and stir until it loosens.
Can I add other vegetables?
Yes. Broccoli, snap peas, and carrots are all good in this. Just add them based on how long they need—harder vegetables might need an extra couple minutes before you add the pineapple and sauce.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Hawaiian Pineapple Chicken
INGREDIENTS
Chicken
- 1.5 lb boneless skinless chicken breast cut into 1 inch pieces
- 2 tbsp cornstarch
- 1 tsp garlic powder
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp neutral oil.
Sauce
- ½ cup pineapple juice from canned pineapple
- ⅓ cup low sodium soy sauce
- ¼ cup ketchup
- 3 tbsp packed brown sugar
- 2 tbsp rice vinegar
- 2 tsp grated fresh ginger
- 3 cloves garlic minced
- 2 tsp toasted sesame oil
- 1 tbsp cornstarch.
Stir fry
- 1 cup pineapple chunks drained
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- ½ medium yellow onion sliced
- ¼ cup water as needed.
To serve
- cooked rice
- sliced green onions for garnish
- toasted sesame seeds for garnish.
INSTRUCTIONS
Prep and sauce
- toss chicken with cornstarch garlic powder salt and pepper until evenly coated
- whisk pineapple juice soy sauce ketchup brown sugar rice vinegar ginger garlic sesame oil and cornstarch until smooth.
Cook and finish
- heat oil in a large skillet or wok over medium high heat and sear chicken until browned and nearly cooked through about 6 to 8 minutes
- add onion and bell peppers and stir fry 3 to 4 minutes until crisp tender
- add pineapple chunks then pour in sauce and simmer 2 to 4 minutes stirring until thick glossy and chicken reaches 165 F adding a splash of water if sauce gets too thick
- serve over rice and garnish with green onions and sesame seeds.
