Hawaiian Pineapple Chicken Quick and Easy Recipe
Sweet and savory Hawaiian Pineapple Chicken made with juicy chicken, pineapple, and colorful vegetables.Baked on one pan for easy preparation and cleanup.Perfect for busy weeknight dinners and meal prep.
Ingredients
- 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 2 cups fresh or canned pineapple chunks
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion cut into wedges
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon paprika
- ½ teaspoon chili flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup low-sodium soy sauce
- ½ cup pineapple juice
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the chicken pieces, pineapple chunks, bell peppers, red onion, olive oil, garlic, paprika, chili flakes, salt, and black pepper.
- Toss everything together until evenly coated.
- In a separate small bowl, whisk together soy sauce, pineapple juice, honey or brown sugar, vinegar, and the cornstarch mixed with water.
- Pour the sauce over the chicken and vegetable mixture.
- Toss again until everything is coated evenly.
- Spread the Hawaiian Pineapple Chicken mixture onto a parchment-lined baking sheet in a single layer.
- Bake for 25–30 minutes, stirring halfway through cooking.
- Check that the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and serve hot over steamed rice or noodles.
- Garnish with fresh parsley, cilantro, or green onions if desired.
Notes
- Serve with jasmine rice, brown rice, coconut rice, or noodles.
- Sprinkle with sesame seeds for added texture.
- Fresh cilantro adds a refreshing finish.
- For extra sauce, double the sauce ingredients and reserve half for serving.