Hawaiian Chicken Recipe // Mom on Time Out

 

Hawaiian Chicken Recipe


Ingredients

Hawaiian Marinade/Sauce:

  • ⅓ cup soy sauce or tamari for gluten-free
  • ½ cup pineapple juice fresh or canned
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger or ½ tsp ground ginger

Chicken/Veggies

  • 2 pounds boneless skinless chicken breasts cut into 1”-2” pieces
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 red onion sliced into wedges
  • 1 ½ cups pineapple chunks fresh or canned, drained if canned
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon fine sea salt or to taste
  • ½ teaspoon fresh ground black pepper or to taste

Cornstarch Slurry

  • 1 tablespoon cornstarch to thicken, optional
  • 1 tablespoon water to thicken, optional

Garnish (Optional)

  • parsley chopped
  • pineapple

Instructions

Prepare Marinade

  • In a bowl, whisk together all marinade ingredients. Set aside ¼ cup to use later as a drizzle or glaze.
    ⅓ cup soy sauce,½ cup pineapple juice,2 tablespoons brown sugar,2 tablespoons ketchup,1 tablespoon rice vinegar,2 cloves garlic,1 teaspoon grated fresh ginger

Marinade Chicken

  • Toss chicken pieces in the marinade and let it sit while prepping the veggies (or marinate up to 24 hours ahead).
    2 pounds boneless skinless chicken breasts

Bake

  • Preheat oven to 425°F. On a large sheet pan, toss bell peppers, onion, and pineapple with olive oil, salt,and pepper. Add marinated chicken and spread in a single layer.
    1 red bell pepper,1 yellow bell pepper,1 red onion,1 ½ cups pineapple chunks,1 tablespoon extra virgin olive oil,½ teaspoon fine sea salt,½ teaspoon fresh ground black pepper
  • Bake for 25 to 30 minutes, flipping halfway through, until chicken is cooked through and veggies are caramelized. Optional: Top with fresh pineapple the last 5 minutes of baking if desired.
  • While the dish bakes, simmer the reserved ¼ cup marinade in a small saucepan. Add cornstarch and water slurry (if desired) and cook until thickened. Drizzle over cooked dish. Top with additional fresh pineapple if you'd like just before serving.
    1 tablespoon cornstarch,1 tablespoon water

Serve

  • Serve over steamed rice or coconut rice, garnished with green onions, sesame seeds, or a squeeze of lime if you like.
    parsley

Notes

Storage Information
  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze: You can freeze the cooked chicken and vegetables (without the glaze) for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.
  • Make Ahead: Marinate the chicken up to 24 hours in advance and prep the veggies ahead of time for an easy meal later.
  • Freezer Meal: Combine raw chicken and marinade in a freezer-safe bag, freeze flat. When ready to cook, thaw overnight in the fridge, add fresh veggies/pineapple and bake as directed.
Tools and Equipment (affiliate links): 12 x 17 Rimmed Baking Sheet| Pineapple Corer/Slicer | Glass Mixing Bowls | Whisk 

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