Hawaiian Chicken with moist chicken thighs, 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!

Hawaiian Chicken with pineapples and bell peppers in a skillet

Hawaiian Chicken

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 nashville filipino food 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.

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drizzling sweet and tangy pineapple glaze on Hawaiian chicken

While it shares the same tastes as 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

Hawaiian Chicken recipe with pineapple and bell peppers in a skillet

How to Make Crockpot Hawaiian Chicken:

  1. 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.
  2. Arrange sliced onions, cubed bell peppers, and minced garlic in the crockpot. Place browned chicken on top of the vegetables.
  3. 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.
  4. 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.
  5. 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.

Hawaiian Pineapple chicken with bell peppers in a skillet

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

How to Make Baked Hawaiian Chicken

    1. 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.
    2. In a large baking dish, arrange browned chicken, pineapples, sliced onions, cubed bell peppers, and minced garlic in a single layer.
    3. 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.
    4. Cover tightly with film and bake in a 350 F oven for about 40 to 50 minutes or until thermometer inserted in the center of chicken reads 165 F and sauce is reduced.

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

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    drizzling sweet and tangy pineapple glaze on Hawaiian chicken
    Hawaiian Chicken
    Prep Time
    10mins
    Cook Time
    50mins
    Total Time
    1hr

    Hawaiian Chicken with moist chicken thighs, 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!

    Course:Main Entree
    Cuisine:Global
    Keyword:Hawaiian Chicken, Hawaiian Pineapple Chicken
    Servings: 6
    Calories: 581kcal
    Author: Lalaine
    Ingredients
    • 3poundsbone-in chicken thighs
    • salt and pepper to taste
    • 2tablespoonscanola oil
    • 1/2green bell peppers, cored, seeded and cubed
    • 1/2red bell peppers, cored, seeded and cubed
    • 1onion, peeled and sliced thinly
    • 1thumb size ginger, peeled and minced
    • 2clovesgarlic, peeled and minced
    • 1cuppineapple juice (reserved from canned pineapples)
    • 1/4cupsoy sauce
    • 1/4cupchicken broth or water
    • 2tablespoonsbrown sugar
    • 1cuppineapple chunks
    • 1tablespooncornstarch
    • 1/4cupwater
    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.

    5. Add onions, ginger, and garlic and cook, stirring regularly, until softened and aromatic.

    6. In a bowl, combine pineapple juice, soy sauce, broth or water, and brown sugar. Stir until sugar is dissolved.

    7. Add to the pan and bring to a boil.

    8. Add browned chicken.

    9. Cover, lower heat, and simmer for about 25 to 30 minutes or until chicken is tender.

    10. Add pineapples and cook for about 2 to 4 minutes or until heated through.

    11. In a small bowl, combine cornstarch and water. Stir until smooth.

    12. Slowly add cornstarch slurry to the pan, stirring to prevent lumps. Continue to cook for about 3 to 5 minutes or until sauce is thickened.

    13. Season with salt and pepper to taste. Serve hot.

    Nutrition Facts
    Hawaiian Chicken
    Amount Per Serving
    Calories 581Calories from Fat 324
    % Daily Value*
    Total Fat 36g55%
    Saturated Fat 9g45%
    Cholesterol 188mg63%
    Sodium 693mg29%
    Potassium 648mg19%
    Total Carbohydrates 29g10%
    Dietary Fiber 2g8%
    Sugars 22g
    Protein 33g66%
    Vitamin A10.9%
    Vitamin C42.6%
    Calcium4.7%
    Iron11.2%
    * Percent Daily Values are based on a 2000 calorie diet.

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