Hawaiian Chicken (Print Version)
# Ingredients:
→ For the Stir Fry
01 -
2 teaspoons olive oil
02 -
1 pound boneless skinless chicken breast, cut into 1-inch pieces
03 -
Salt and pepper, to taste
04 -
1 red bell pepper, diced
05 -
1 can (15 ounces) pineapple chunks, juice and fruit separated
→ For the Sauce
06 -
Pineapple juice from can (about 1 cup)
07 -
⅓ cup chicken broth
08 -
¼ cup soy sauce
09 -
2 tablespoons light brown sugar
10 -
1 clove garlic, minced
11 -
1 teaspoon fresh ginger, grated
12 -
¼ teaspoon red pepper flakes (optional)
13 -
1 tablespoon cornstarch mixed with 2 tablespoons water
→ For Garnish
14 -
Sesame seeds
15 -
Green onions, chopped
# Instructions:
01 -
In a medium mixing bowl, combine the pineapple juice (reserved from the can of pineapple chunks), chicken broth, soy sauce, brown sugar, minced garlic, and grated ginger. If you enjoy a bit of heat, add the red pepper flakes. Whisk everything together until the sugar dissolves and set aside.
02 -
Heat a large skillet or wok over medium heat. Add the olive oil and swirl to coat the pan. Add the diced chicken pieces and season with salt and pepper to taste. Cook for approximately 8 minutes, stirring occasionally, until the chicken is nearly cooked through and beginning to brown.
03 -
Add the diced red bell pepper to the skillet with the chicken. Continue cooking for 2-3 minutes, stirring frequently, until the pepper begins to soften but still maintains some crispness.
04 -
Add the drained pineapple chunks to the skillet. Stir gently to combine with the chicken and bell pepper. Cook for an additional 3-4 minutes until the pineapple is heated through and begins to caramelize slightly.
05 -
Pour the prepared sauce mixture into the skillet. Stir to coat all ingredients evenly. Bring to a gentle simmer and let cook for about 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
06 -
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Drizzle the slurry into the simmering sauce while stirring constantly. Add just enough to reach your desired sauce consistency. Continue cooking for 2-3 more minutes until the sauce is glossy and thickened.
07 -
Remove from heat and sprinkle with sesame seeds and chopped green onions before serving. Serve hot over rice or your preferred side dish.
# Notes:
01 -
Boneless skinless chicken thighs work just as well as chicken breasts in this recipe and often stay more tender.
02 -
The bell peppers caramelize beautifully with the pineapple and sweet sauce, making them taste almost candy-like.
03 -
If using fresh pineapple instead of canned, you'll need about 1 cup diced fruit and 1 cup of pineapple juice.
04 -
This dish stores well in the refrigerator for up to 3 days and actually develops more flavor overnight.