I started making this Hawaiian chicken on a random weeknight when I was tired, hungry, and honestly not in the mood to deal with a complicated recipe. I wanted something fast, something colorful, and something that didn’t leave me staring at a sink full of dishes afterward.

What I got was way better than expected. Sweet pineapple, savory chicken, that sticky sauce that clings to everything. It felt like takeout, but fresher and lighter, and it only used one pan.

Now it’s one of those meals I fall back on constantly. It takes about 30 minutes, which means I can cook it even when my energy level is low and my patience is lower.

The flavors hit that perfect balance. Sweet but not sugary. Tangy but not sharp. Comforting without feeling heavy. And the red bell pepper softens into this almost candy-like texture that surprised me the first time I made it.

I’ve made mistakes with it too. Burned the sauce once because I walked away. Added too much cornstarch another time and ended up with something closer to glaze than sauce. But even those versions still tasted pretty great.

Ingredients I Used for the Recipe

• 2 teaspoons olive oil - this helps sear the chicken and keeps everything from sticking.
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces - the main protein, cooks quickly and stays tender if you don’t overthink it.
• Salt and pepper to taste - simple seasoning to wake the chicken up.
• 1 red bell pepper, diced - adds sweetness and color, and it softens beautifully in the pan.
• 15 oz pineapple chunks (juice separated) - the fruit brings freshness while the juice becomes the base of the sauce.
• About 1 cup pineapple juice (from the can) - gives the sauce that signature tropical flavor.
• 1/3 cup chicken broth - balances the sweetness and adds depth.
• 1/4 cup soy sauce - brings the salty, savory backbone.
• 2 tablespoons light brown sugar - helps create that glossy sweet and sour finish.
• 1 clove garlic, minced - just enough to add warmth without overpowering.
• 1 teaspoon grated ginger - gives the sauce a little zing and keeps it from tasting flat.
• 1/4 teaspoon red pepper flakes (optional) - for a tiny kick if you want it.
• 1 tablespoon cornstarch - thickens the sauce so it coats everything instead of pooling.
• 2 tablespoons water - mixed with cornstarch to make a slurry.
• Sesame seeds for topping - a little nuttiness and texture at the end.
• Chopped green onion for topping - adds freshness and makes it look finished.

How to make Hawaiian Chicken Recipe?

Step 1 - Mix the Sauce First So You’re Not Scrambling Later

I always start with the sauce because once the chicken hits the pan, things move fast. In a bowl, I combine the pineapple juice, chicken broth, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.

I stir it until the sugar dissolves. Nothing fancy here. Just make sure it smells balanced. Sweet and savory at the same time.

Step 2 - Preheat the Pan and Add Oil

I heat a large skillet over medium heat and add the olive oil. Give it a minute to warm up. If the pan isn’t hot enough, the chicken won’t sear properly and you’ll miss out on flavor.

This is where patience pays off. I used to rush this part. It matters more than you think.

Step 3 - Sear the Chicken Until It Gets Some Color

I add the chicken pieces, season them with salt and pepper, and spread them out so they’re not piled on top of each other. Let them cook for about 8 minutes, stirring occasionally.

You want them mostly cooked and lightly golden, not boiled. That little bit of browning builds the base of the dish.

Step 4 - Add the Bell Pepper

Next goes the diced red bell pepper. I cook it for 2 to 3 minutes until it softens slightly.

This is when the kitchen starts smelling really good. The pepper starts to sweeten and mingle with the chicken juices.

Step 5 - Add the Pineapple Chunks

I toss in the pineapple and cook it for another 3 to 4 minutes. The edges warm up and caramelize just a bit.

This step makes the whole dish feel bright and fresh instead of heavy.

Step 6 - Pour in the Sauce and Let Everything Simmer

I give the sauce another quick stir and pour it into the pan. Then I mix everything together so nothing is left dry.

I let it simmer for about 5 minutes. The sauce starts to reduce and the flavors come together without me doing much at all.

Step 7 - Thicken the Sauce

In a small bowl, I mix the cornstarch with water to make a slurry. Then I add it slowly to the pan while stirring.

The sauce thickens almost immediately. I stop when it coats the chicken nicely. You don’t need all of it sometimes, so add gradually.

Step 8 - Finish With Toppings

I sprinkle sesame seeds and chopped green onion over the top right before serving.

It’s a small thing, but it makes the dish look complete and adds a little texture.

How I Usually Serve It And Why It Works

I almost always serve this over white rice. The rice soaks up that sweet and tangy sauce, which would be a tragedy to waste.

Sometimes I use leftover rice from the fridge because this is not a recipe that demands perfection. In fact, day old rice works even better.

If I want to stretch the meal, I add a simple side like steamed broccoli or cucumbers. Nothing complicated. The chicken already has plenty going on.

This is also one of those meals that reheats surprisingly well. The flavors settle overnight, and lunch the next day might actually taste better than dinner did.

I store leftovers in an airtight container and they hold up for about 3 to 4 days. Though in my house they rarely last that long.

Tips

Don’t overcrowd the pan. If the chicken is packed too tightly, it steams instead of sears. That changes the whole texture.

If you prefer chicken thighs, they work just as well and stay a little juicier. I switch depending on what I have.

Fresh pineapple can be used instead of canned. Just make sure you still have juice for the sauce or it won’t taste the same.

Go easy on the cornstarch at first. You can always add more, but once the sauce gets too thick there’s no going back.

If cooking for kids or anyone sensitive to spice, skip the red pepper flakes. The dish is still full of flavor without them.

Let the sauce simmer long enough to blend. Rushing that step makes it taste separate instead of cohesive.

Taste before serving. Sometimes I add a tiny splash of soy sauce at the end if it needs more balance.

And maybe the most important tip. Stay nearby while it cooks. This is a fast recipe, and it rewards attention.

Why This Recipe Stayed In My Rotation When Others Didn’t

I’ve tried a lot of quick dinners over the years. Some were fine but forgettable. Others promised easy and ended up being way more effort than advertised.

This one stuck because it actually delivers. One pan. About 30 minutes. Real flavor without complicated steps.

It also feels flexible. I’ve made it when I was organized and when I was completely winging it. It still worked.

There’s something satisfying about that contrast of savory chicken and sweet pineapple that makes dinner feel a little more fun than usual. Not fancy. Just different enough.

And honestly, on busy nights, that’s exactly what I need. A meal that tastes like I tried harder than I did.

If you’re looking for something quick, colorful, and reliable, this is one of those recipes that earns its place without demanding much from you. That’s probably why I keep coming back to it.