One-Pan Hawaiian Chicken

Hawaiian Chicken with flavorful chicken, crisp bell peppers, juicy pineapples, and a sweet and tangy sauce you’ll love with steamed rice! With stovetop, oven or crockpot options, it’s perfect for busy weeknight dinners!

Since the sweet and sour pork I reposted last month proved to be super popular on the blog, I thought I’ll share another dish with the same flavor profile but this time using bone-in chicken thighs.

If you love the delicious combo of juicy pineapples, crisp bell peppers, and succulent meat, you need to make this Hawaiian chicken ASAP! The sweet and tangy sauce is EVERYTHING! I drizzle copious amounts of it over steamed rice and happily call it a meal.

While it shares the same tastes like the sweet and sour pork, this Hawaiian pineapple chicken doesn’t require any breading or deep-frying. The chicken is browned and simmered to tenderness all in one pan!

In fact, you can quickly turn this into a crockpot recipe and have it hot and ready when you get home from work. You get a scrumptious meal the whole family will love with hardly any effort. #winning

Slow cooker instructions

  • Season chicken with salt and pepper to taste. In a pan over medium heat, heat about one tablespoon canola oil. Add chicken and cook, turning as needed, until browned on all sides. Remove from pan and drain on paper towels.
  • Arrange sliced onions, cubed bell peppers, and minced garlic in the crockpot. Place browned chicken on top of the vegetables.
  • In a small bowl, combine 1 cup pineapple juice, 1/4 cup soy sauce, two tablespoons brown sugar, and one tablespoon grated ginger. Whisk together until blended and pour over chicken in the slow cooker.
  • Cover with lid and cook on HIGH for about 3 to 4 hours or on LOW for about 4 to 5 hours or until chicken is tender and cooked. Add pineapples at the last hour of cook time.
  • In a small bowl, combine one tablespoon cornstarch and 1/4 cup water. Stir until smooth and slowly add to crockpot. Gently stir to distribute. Continue to cook for about 15 to 20 minutes or until sauce is thickened.

But we’re not done yet! You can make it in the oven, too! How’s that for a super versatile dish?

Oven instructions

  • Season chicken with salt and pepper to taste. In a pan over medium heat, heat about one tablespoon canola oil. Add chicken and cook, turning as needed, until browned on all sides. Remove from pan and drain on paper towels.
  • In a large baking dish, arrange browned chicken, pineapples, sliced onions, cubed bell peppers, and minced garlic in a single layer.
  • In a small bowl, combine 1 cup pineapple juice, 1/4 cup soy sauce, 1/4 cup chicken broth or water, and two tablespoons brown sugar, and one tablespoon grated ginger. Whisk together until blended and pour over chicken. Gently toss to coat.
  • Cover tightly with film and bake in a 350 F oven for about 40 to 50 minutes or until a thermometer inserted in the center of chicken reads 165 F and sauce is reduced.

 

Serving suggestions:

Regardless of the cooking method you choose, this Hawaiian Chicken recipe is guaranteed to be delicious. Serve with steamed rice, noodles, or mashed potatoes and your favorite vegetable side dish for a hearty and tasty meal the whole family will love. Enjoy!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

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