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Hawaiian Pineapple Chicken Skillet Recipe
5 from 15 votes

Hawaiian Pineapple Chicken Skillet Recipe

This skillet recipe combines diced chicken breast with vibrant bell peppers and pineapple chunks in a flavorful honey-soy sauce. The dish features a balance of sweetness from pineapple and honey, tanginess from rice vinegar, and a bit of heat from red pepper flakes. Chicken pieces are sautéed to a golden finish, then cooked with sautéed bell peppers before the sauce is added to create a glossy, sticky coating. Garnishing with green onions and sesame seeds adds fresh and nutty accents.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 339 kcal
Course: Lunch, Dinner
Cuisine: Asian, American, Hawaiian

Ingredients

Sauce
  • ½ cup pineapple juice reserve the chunks for later (make sure to select pineapple packed in juice, NOT in syrup, from a 15-ounce can; canned pineapple chunks
  • ½ cup pineapple reserve the chunks for later (make sure to select pineapple packed in juice, NOT in syrup, from a 15-ounce can; canned pineapple chunks
  • ¼ cup chicken broth I use reduced sodium
  • 3 tablespoons soy sauce reduced sodium
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger (or use freshly grated)
  • 1 to 2 garlic finely minced (or 1/2 to 1 teaspoon garlic powder, to taste, cloves
  • ½ teaspoon red pepper flakes or to taste
Chicken and Veggies
  • 2 tablespoons olive oil
  • 1 to 1 ¼ pounds chicken breast diced into bite-sized pieces, boneless skinless
  • 1 teaspoon salt plus more to taste if desired
  • 1 teaspoon black pepper or to taste, freshly ground
  • 3 cups bell pepper seeded and diced into small pieces (I used 1 cup each of red, orange, and yellow peppers, mix-and-match as desired
  • 2 cloves garlic finely minced
  • pineapple chunks that were reserved (from the 15-ounce can)
  • green onions optional for garnishing and to taste
  • sesame seeds optional for garnishing and to taste

Instructions

    Cup of Yum
  1. Sauce - To a medium bowl, add all the sauce ingredients, and whisk to combine, set aside. Set the pineapple chunks aside from the can of canned pineapple to be used later.
  2. Chicken - To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and saute over medium-high heat for about 5 minutes, or until chicken is done and cooked through. Stir and flip intermittently to ensure even cooking. When chicken is done, remove it using a slotted spoon and set it aside on a plate.
  3. Peppers - To the same skillet (don't wipe it out), add the peppers, add a bit more olive oil if needed, and saute over medium-high heat for about 5 minutes, or until as crisp-tender as desired. Stir and flip intermittently to ensure even cooking.
  4. Add the Sauce - Whisk the sauce for a couple seconds again to redistribute the honey which may have settled, and then add it to the skillet with the peppers, noting it will bubble up and steam when you add it. Allow it to simmer for about 2 minutes; stir very frequently to encourage it to thicken.
  5. Add the Chicken + Pineapple - Add the chicken back in, add the reserved pineapple chunks, and stir to combine, tossing and flipping the ingredients to ensure that everything is coated in sauce. Cook for about 1-2 minutes, just until the chicken and pineapple are warm. Taste and if desired, add additional salt, pepper, sprinkle more ground ginger, red pepper flakes, etc., to taste. Flavor Tips - If the dish tastes at all boring or flat, it likely needs additional salt, so don't be afraid to add it. The same is true for pepper, but it's less critical usually than salt.
  6. Serve immediately. I recommend serving it with rice, cauliflower rice, quinoa, etc. or some sort of grain to soak up the sauce.

Notes

  • Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Expect texture changes in bell peppers and pineapple after freezing and thawing.
  • Reheat gently in the microwave for about 30 seconds or on the stove until warmed through.
  • Use canned pineapple packed in juice (not syrup) for best taste and balanced sweetness.

Nutrition Information

Serving 1serving Calories 339kcal (17%) Carbohydrates 28g (9%) Protein 33g (66%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 0.02g (1%) Cholesterol 91mg (30%) Sodium 1243mg (52%) Potassium 877mg (19%) Fiber 3g (12%) Sugar 21g (42%) Vitamin A 3634IU (73%) Vitamin C 148mg (164%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 339

% Daily Value*

Serving 1serving
Calories 339kcal 17%
Carbohydrates 28g 9%
Protein 33g 66%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.02g 1%
Cholesterol 91mg 30%
Sodium 1243mg 52%
Potassium 877mg 19%
Fiber 3g 12%
Sugar 21g 42%
Vitamin A 3634IU 73%
Vitamin C 148mg 164%
Calcium 35mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.