Hawaiian Pineapple Chicken

Hawaiian Pineapple Chicken brings the bright flavors of the tropics right to your dinner table with tender chicken, juicy pineapple, and a perfect sweet-spicy glaze. I remember the first time I made this dish for my grandchildren – they couldn’t stop asking for seconds, and now it’s become our Friday night tradition.

There’s something magical about the way sweet pineapple balances bold spices in this recipe. It reminds me of those Sunday dinners at Grandma’s farm, where we’d experiment with whatever fresh ingredients we had on hand, always looking for that perfect harmony of flavors. The sizzle of chicken hitting a hot skillet, the aroma of garlic and ginger filling the kitchen, the vibrant colors of bell peppers dancing in the pan – it’s these moments that make cooking feel less like work and more like love. This Hawaiian Pineapple Chicken comes together in about 30 minutes, making it ideal for busy weeknights when you want something special without spending hours in the kitchen. Time to get our hands cooking!

What Makes This Hawaiian Pineapple Chicken So Special

I’ve been making sweet and savory chicken dishes for decades, but this tropical-inspired recipe has earned its permanent spot in my weekly rotation. The combination of honey’s natural sweetness with sriracha’s kick creates a glaze that’s absolutely irresistible, and using fresh pineapple instead of canned makes all the difference in both flavor and texture.

Here’s why this dish works every time:

• Uses simple ingredients you can find at any grocery store – no hunting for specialty items
• Comes together in 30 minutes on busy evenings when everyone’s hungry
• Delivers consistent, crowd-pleasing results that satisfy both kids and adults
• Adapts easily to dietary preferences with gluten-free and vegan options
• Creates that perfect sweet-spicy balance without being overwhelming
• Makes beautiful presentation with vibrant colors that look restaurant-quality

After making this hundreds of times, I can tell you it’s become one of those recipes my family requests again and again. There’s something about that caramelized pineapple mingling with tender chicken that just hits the spot.

Ingredient Spotlight

Chicken breast forms the protein foundation of this dish, and I always choose fresh, boneless breasts that I cut into uniform bite-sized pieces for even cooking. The smaller pieces ensure every bite gets coated in that delicious glaze.

Fresh pineapple chunks provide natural sweetness and a juicy texture that canned versions simply can’t match. I’ve tested both, and fresh pineapple caramelizes beautifully in the pan, adding a depth of flavor that makes this Hawaiian Pineapple Chicken truly special.

Red and yellow bell peppers add crunch, color, and a subtle sweetness that complements the pineapple perfectly. I prefer using both colors because they make the dish look as vibrant as it tastes.

Soy sauce brings that essential umami depth and saltiness that balances all the sweet elements. In my kitchen, I keep both regular and low-sodium versions depending on who’s coming to dinner.

Honey creates a natural sweetness that’s less processed than sugar and helps the glaze stick to the chicken beautifully. I’ve found that local honey works wonderfully and supports our community beekeepers.

Sriracha sauce delivers the spicy kick that makes this dish exciting, and the beauty is you can adjust it to your family’s heat tolerance. I typically start with one tablespoon and let everyone add more at the table if they’d like.

Fresh ginger adds a warm, aromatic quality that you just can’t get from dried ginger. I always grate mine fresh because it releases those essential oils that make your kitchen smell amazing.

Jasmine rice provides the perfect fluffy base for soaking up all that delicious sauce. Its slightly floral aroma pairs beautifully with the tropical flavors of this dish.

How to Make Hawaiian Pineapple Chicken

Step 1. Betty always starts by getting the rice going first, so combine your jasmine rice and water in a medium saucepan, bring to a boil, then reduce to low heat, cover, and let it simmer for 15 minutes.

Step 2. While the rice cooks, heat olive oil in a large skillet or wok over medium-high heat. I’ve learned that getting the pan hot before adding chicken is key to achieving that golden-brown color we’re after.

Step 3. Season your chicken pieces with salt and pepper, then add them to the hot skillet and cook for 6-8 minutes, stirring occasionally, until they’re browned on all sides and cooked through completely.

Step 4. Remove the cooked chicken to a plate and set aside. This keeps it from overcooking while we prepare the vegetables, which is a trick I picked up years ago.

Step 5. In the same skillet, add a touch more oil if needed, then sauté the minced garlic and grated ginger for about 1 minute until fragrant. Your kitchen should smell incredible at this point.

Step 6. Toss in the sliced onions and bell peppers, cooking them for 4-5 minutes until they’re tender but still have a nice crisp bite. I’ve found this texture contrast is what makes the dish interesting.

Step 7. Betty’s tip: Whisk together your soy sauce, honey, and sriracha in a small bowl before pouring it into the skillet with the vegetables, ensuring every piece gets evenly coated with that sweet-spicy glaze.

Step 8. Return the chicken to the skillet along with the pineapple chunks, tossing everything together and cooking for an additional 2-3 minutes until heated through and the sauce thickens slightly.

Step 9. After years of making this, I learned that letting the dish rest for just a minute before serving allows the flavors to meld together beautifully.

Step 10. Serve this gorgeous Hawaiian Pineapple Chicken over your fluffy jasmine rice and garnish with fresh cilantro for that final burst of color and brightness.

Keeping This Hawaiian Pineapple Chicken Fresh

This dish stores beautifully, which makes it perfect for meal prep or enjoying leftovers throughout the week. I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 4 days. The flavors actually develop even more overnight, so don’t be surprised if it tastes even better the next day. I recommend storing the rice separately from the chicken and vegetables to prevent it from getting soggy.

Betty’s freezing method works well for this recipe if you want to make it ahead. Let the chicken mixture cool completely before transferring it to freezer-safe containers or bags, removing as much air as possible. It will keep frozen for up to 3 months. I don’t recommend freezing the cooked rice, though – it’s better to make fresh rice when you’re ready to serve.

For the best texture, I reheat this Hawaiian Pineapple Chicken in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. It takes about 5-7 minutes, and stirring occasionally ensures everything heats evenly. The microwave works in a pinch (2-3 minutes on medium power), but the skillet method keeps the vegetables from becoming mushy and the chicken stays tender.

Perfect Partners for Hawaiian Pineapple Chicken

• Steamed broccoli or snap peas add a fresh, green element that balances the richness of the dish while providing extra nutrients. The crisp texture contrasts beautifully with the tender chicken.
• Asian cucumber salad with rice vinegar and sesame seeds offers a cool, refreshing counterpoint to the warm, spicy flavors. I love how the acidity cuts through the sweetness.
• Coconut rice instead of plain jasmine rice takes this dish to the next level, adding tropical creaminess that complements the pineapple perfectly. My family requests this variation for special occasions.
• Stir-fried green beans with garlic and a touch of soy sauce maintain the Asian-inspired theme while adding another vegetable to round out the meal.
• Spring rolls or egg rolls make this feel like a complete Asian-inspired feast, and they’re always a hit with kids who can dip them in sweet chili sauce.
• Simple garden salad with ginger dressing provides a light, fresh contrast and helps balance the meal if you’re watching your portions. Sometimes simple is exactly what you need.

FAQs

Hawaiian Pineapple Chicken

Sweet and spicy Hawaiian Pineapple Chicken features tender chicken breast, juicy pineapple chunks, and colorful bell peppers in a honey-sriracha glaze served over fluffy jasmine rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian Fusion, Hawaiian

Calories: 425

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs chicken breast cut into bite-sized pieces
• 2 cups fresh pineapple chunks
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 onion sliced
• 3 cloves garlic minced
• 2 tablespoons soy sauce or tamari for gluten-free
• 2 tablespoons honey
• 1 tablespoon sriracha sauce adjust to taste
• 1 tablespoon olive oil plus more as needed
• 1 teaspoon fresh ginger grated
• salt and pepper to taste
• 2 cups jasmine rice
• 4 cups water
• fresh cilantro for garnish

Equipment

• large skillet or wok
• medium saucepan
• Small mixing bowl
• whisk
• Chef’s knife
• cutting board

Method

 

1. In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked. Remove from heat and let sit covered for 5 minutes.
2. Heat olive oil in a large skillet or wok over medium-high heat until hot.
3. Season chicken pieces with salt and pepper, add to the hot skillet, and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
4. Remove cooked chicken from skillet and set aside on a plate.
5. Add more oil to the skillet if needed. Sauté minced garlic and grated ginger for about 1 minute until fragrant.
6. Add sliced onions and bell peppers to the skillet. Cook for 4-5 minutes until vegetables are tender but still crisp.
7. In a small bowl, whisk together soy sauce, honey, and sriracha sauce. Pour the mixture into the skillet with the vegetables and stir to combine.
8. Return the cooked chicken to the skillet and add pineapple chunks. Toss everything together and cook for 2-3 minutes until heated through and well coated with sauce.
9. Serve the Hawaiian Pineapple Chicken over cooked jasmine rice and garnish with fresh cilantro.

Notes

Use fresh pineapple for best results. Adjust sriracha to your preferred heat level. For gluten-free, use tamari instead of soy sauce. For vegan version, substitute tofu or tempeh for chicken. Store leftovers in an airtight container in the refrigerator for up to 4 days.