One-Pan Hawaiian Chicken

Hawaiian Chicken with flavorful chicken, crisp bell peppers, juicy pineapples, and a sweet and tangy sauce you'll love with steamed rice! With stovetop, oven or crockpot options, it's perfect for busy weeknight dinners!

Since the sweet and sour pork I reposted last month proved to be super popular on the blog, I thought I'll share another dish with the same flavor profile but this time using bone-in chicken thighs.

If you love the delicious combo of juicy pineapples, crisp bell peppers, and succulent meat, you need to make this Hawaiian chicken ASAP! The sweet and tangy sauce is EVERYTHING! I drizzle copious amounts of it over steamed rice and happily call it a meal.

While it shares the same tastes like the sweet and sour pork, this Hawaiian pineapple chicken doesn't require any breading or deep-frying. The chicken is browned and simmered to tenderness all in one pan!

In fact, you can quickly turn this into a crockpot recipe and have it hot and ready when you get home from work. You get a scrumptious meal the whole family will love with hardly any effort. #winning

Slow cooker instructions

• Season chicken with salt and pepper to taste. In a pan over medium heat, heat about one tablespoon canola oil. Add chicken and cook, turning as needed, until browned on all sides. Remove from pan and drain on paper towels.
• Arrange sliced onions, cubed bell peppers, and minced garlic in the crockpot. Place browned chicken on top of the vegetables.
• In a small bowl, combine 1 cup pineapple juice, ¼ cup soy sauce, two tablespoons brown sugar, and one tablespoon grated ginger. Whisk together until blended and pour over chicken in the slow cooker.
• Cover with lid and cook on HIGH for about 3 to 4 hours or on LOW for about 4 to 5 hours or until chicken is tender and cooked. Add pineapples at the last hour of cook time.
• In a small bowl, combine one tablespoon cornstarch and ¼ cup water. Stir until smooth and slowly add to crockpot. Gently stir to distribute. Continue to cook for about 15 to 20 minutes or until sauce is thickened.

But we're not done yet! You can make it in the oven, too! How's that for a super versatile dish?

Oven instructions

• Season chicken with salt and pepper to taste. In a pan over medium heat, heat about one tablespoon canola oil. Add chicken and cook, turning as needed, until browned on all sides. Remove from pan and drain on paper towels.
• In a large baking dish, arrange browned chicken, pineapples, sliced onions, cubed bell peppers, and minced garlic in a single layer.
• In a small bowl, combine 1 cup pineapple juice, ¼ cup soy sauce, ¼ cup chicken broth or water, and two tablespoons brown sugar, and one tablespoon grated ginger. Whisk together until blended and pour over chicken. Gently toss to coat.
• Cover tightly with film and bake in a 350 F oven for about 40 to 50 minutes or until a thermometer inserted in the center of chicken reads 165 F and sauce is reduced.

Serving suggestions

Regardless of the cooking method you choose, this Hawaiian Chicken recipe is guaranteed to be delicious. Serve with steamed rice, noodles, or mashed potatoes and your favorite vegetable side dish for a hearty and tasty meal the whole family will love. Enjoy!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3.89 from 17 votes

Hawaiian Chicken

Sweet and tangy Hawaiian pineapple chicken for an easy weeknight dinner the whole family will love. Can be made on the stovetop, in the oven, or in a crockpot!

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Author: Lalaine Manalo

Course: Main Entree

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6

Ingredients

• 3 pounds bone-in chicken thighs
• salt and pepper to taste
• 2 tablespoons canola oil
• ½ green bell peppers, cored, seeded and cubed
• ½ red bell peppers, cored, seeded and cubed
• 1 onion, peeled and sliced thinly
• 1 thumb size ginger, peeled and minced
• 2 cloves garlic, peeled and minced
• 1 cup pineapple juice (reserved from canned pineapples)
• ¼ cup soy sauce
• ¼ cup chicken broth or water
• 2 tablespoons brown sugar
• 1 cup pineapple chunks
• 1 tablespoon cornstarch
• ¼ cup water

Instructions

• Trim chicken thighs of excess fat and season with salt and pepper to taste. Set aside.
• In a wide pan over medium heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about 30 to 40 seconds or until tender-crisp. Remove from pan and drain on paper towels.
• In the pan, add the remaining 1 tablespoon oil. Add chicken in a single layer and cook for about 2 to 4 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.
• Drain excess oil in the pan except for about 1 tablespoon.
• Add onions, ginger, and garlic and cook, stirring regularly, until softened and aromatic.
• In a bowl, combine pineapple juice, soy sauce, broth or water, and brown sugar. Stir until sugar is dissolved.
• Add to the pan and bring to a boil.
• Add browned chicken. 
• Cover, lower heat, and simmer for about 25 to 30 minutes or until chicken is tender.
• Add pineapples and bell peppers and cook for about 2 to 4 minutes or until heated through.
• In a small bowl, combine cornstarch and water. Stir until smooth. 
• Slowly add cornstarch slurry to the pan, stirring to prevent lumps. Continue to cook for about 3 to 5 minutes or until sauce is thickened.
• Season with salt and pepper to taste. Serve hot.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”