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Plated Hawaiian Pineapple Chicken dinner with jasmine rice and fresh cilantro

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.
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