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!
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 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.
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Notes
As we will be using the packing juice in the can, choose pineapple chunks packed in natural juice and not heavy syrup lest the sauce becomes overly sweet.