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5.0 from 15 votes

Hawaiian Pineapple Chicken Skillet Recipe

🍗🍍🏝️Tender pieces of chicken are cooked with bell peppers and pineapple chunks, then coated in a SWEET and TANGY sauce! Pineapple chunks and pineapple juice create layers of tropical island flavor! This is a FAST and EASY recipe that’s ready in 30 minutes, made in a single skillet, and perfect for busy weeknights!

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

Ingredients

Sauce
  • ½ cup pineapple juice from a 15-ounce can canned pineapple chunks reserve the chunks for later (make sure to select pineapple packed in juice, NOT in syrup)
  • ¼ cup chicken broth I use reduced sodium
  • 3 tablespoons reduced sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger (or use freshly grated)
  • 1 to 2 garlic cloves finely minced (or 1/2 to 1 teaspoon garlic powder, to taste)
  • ½ teaspoon red pepper flakes or to taste
Chicken and Veggies
  • 2 tablespoons olive oil
  • 1 to 1 ¼ pounds boneless skinless chicken breasts diced into bite-sized pieces
  • 1 teaspoon salt plus more to taste if desired
  • 1 teaspoon freshly ground black pepper or to taste
  • 3 cups bell peppers 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

  • Storage - Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that there will be texture changes to the peppers and pineapple after you freeze/thaw it. Reheat as desired in the microwave for about 30 seconds.
  • Storage
  • - Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that there will be texture changes to the peppers and pineapple after you freeze/thaw it. Reheat as desired in the microwave for about 30 seconds.

Nutrition Information

Serving 1serving Calories 339kcal (17%) Carbohydrates 28g (9%) Protein 33g (66%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 91mg (30%) Sodium 1243mg (52%) Potassium 877mg (25%) Fiber 3g (12%) Sugar 21g (42%) Vitamin A 3634IU (73%) Vitamin C 148mg (164%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

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.