Sweet and savory Hawaiian Chicken is made with pineapple, chicken breast, bell peppers, and an easy, homemade sweet and sour style sauce. A simple weeknight meal!A 30-MINUTE DINNERThis Hawaiian Chicken is bursting with tropical flavor thanks to a delicious blend of pineapple, soy sauce, garlic, and honey. Hawaiian Chicken Stir Fry is something that isnt hard to toss together and doesnt take long to make. Hungry bellies in your house will be ready to chow down on this delicious smelling meal in no time. This Chicken Stir Fry recipe may seem familiar and may even remind you of Huli Huli Chicken which to me feels a lot like Hawaiian Chicken!FREQUENTLY ASKED QUESTIONS:What should I serve with Hawaiian Chicken? Serve with steamed white rice, jasmine rice, or over noodles. Can I make this ahead of time? Yes, prep the sauce and chop all the ingredients in advance. Cook everything fresh when youre ready to serve. Can I use fresh pineapple instead of canned? Yes, just add 1/2 cup of pineapple juice separately since fresh pineapple doesnt come with juice. Can I make this gluten free? Use gluten-free soy sauce or tamari and check that all your ingredients are certified gluten-free. Can I make Hawaiian Chicken in a slow cooker? While Im sure you can try it, I definitely think its going to be a lot easier, and faster to make it on the stovetop. Try these Slow Cooker Instructions:1. Make the sauce: In a medium bowl, whisk together pineapple juice, ketchup, honey, soy sauce, apple cider vinegar, sesame oil, garlic, and ginger powder.2. Add to slow cooker: Place diced raw chicken, bell peppers, onion, and drained pineapple chunks into the slow cooker. Pour the sauce over the top and stir gently to coat everything evenly.3. Cook: on low 45 hours or high for 2.5 3 hours or until chicken is fully cooked and vegetables are tender but not mushy.4. Thicken the sauce: About 2030 minutes before serving, mix cornstarch and water to make a slurry. Stir it into the slow cooker. Cover and continue cooking on high until the sauce thickens.5. Serve: Garnish with green onions if desired. Serve hot over steamed rice. Whats the best way to store, reheat, and freeze Hawaiian Chicken? Hawaiian Chicken should be stored in an airtight container in the refrigerator for up to 3 days.To Reheat: Place the chicken and sauce in a skillet over medium heat, stirring occasionally, until heated through. Or microwave on high for 12 minutes until hot.To Freeze: Freeze cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)diced boneless, skinless chicken breasts Use boneless chicken thighs or a rotisserie chicken can be used instead.red and green bell peppers if you prefer a more mild tasting pepper, you could use all red peppers or orange and yellow.small onion I just use a yellow onion pineapple chunks drained, but reserve juice for later. You want to look for the pineapple chunks in 100% juice.ketchuphoney Use brown sugar or maple syrup if needed.soy sauce I prefer a low sodium soy sauce.apple cider vinegar White vinegar or rice vinegar also work.sesame oil dont like sesame oil? Just leave it out. You dont need to replace it with anything.garlic mincedground gingercornstarch and waterHOW TO MAKE HAWAIIAN CHICKEN:Drain pineapple chunks, reserving 1/2 cup of the juice for the sauce. In a medium bowl, whisk together the reserved pineapple juice, ketchup, honey, soy sauce, apple cider vinegar, sesame oil, garlic, and ginger powder. Set aside.Pat chicken pieces dry with paper towels and season lightly with salt and pepper. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken pieces and cook for 5-6 minutes until golden brown and cooked through. Remove chicken to a plate.Add remaining tablespoon of oil to the same pan. Add bell peppers and onion, and stir-fry for 3-4 minutes until vegetables begin to soften.Return chicken to the pan and add the drained pineapple chunks. Pour the sauce over the chicken and vegetables, and bring to a simmer.In a small bowl, mix cornstarch and water to create a slurry. Add to the pan and stir constantly.Cook for 2-3 minutes until the sauce thickens and becomes glossy. Garnish with sliced green onions and sesame seeds before serving. Serve hot over steamed rice.CRAVING MORE RECIPES?Hawaiian Macaroni SaladHuli Huli ChickenGrilled Hawaiian BBQ ChickenHawaiian Haystacks Easy Asian Lemon ChickenEasy Sweet and Sour Chicken PrintHawaiian ChickenTender chicken stir fry with peppers and onions make this Hawaiian Chicken the perfect dinner.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutesServings 4Calories 427kcalAuthor Brandie SkibinskiIngredients20 ounce can pineapple chunks in 100% juice (drained and reserve juice)3 cups diced boneless skinless chicken breasts (about 2-3 chicken breasts)2 Tablespoons oil (vegetable, olive or avocado oil)1 red bell pepper, chopped1 green bell pepper, chopped1 small onion, choppedFor the Sauce: cup reserved pineapple juice cup ketchup cup honey2 Tablespoons soy sauce Tablespoon apple cider vinegar2 teaspoons sesame oil2 cloves garlic, minced teaspoon ground ginger1 Tablespoon cornstarch2 Tablespoons watersliced green onions and/or sesame seeds (optional, for garnish)steamed rice (optional, for serving)InstructionsDrain 20 ounce can pineapple chunks in 100% juice reserving 1/2 cup of the juice for the sauce.In a medium bowl, whisk together the 1/2 cup reserved pineapple juice, 1/4 cup ketchup, 1/4 cup honey, 2 Tablespoons soy sauce, 1/2 Tablespoon apple cider vinegar, 2 teaspoons sesame oil, 2 cloves garlic, minced, and 1/2 teaspoon ground ginger. Set aside. Pat 3 cups diced boneless skinless chicken breasts dry with paper towels and season lightly with salt and pepper (to your preference.) In a large skillet or wok, heat 1 Tablespoon oil over medium-high heat.Add chicken pieces and cook for 5-6 minutes until golden brown and cooked through (internal temperature of 165F degrees). Remove chicken to a plate. Add remaining Tablespoon oil to the same pan. Add 1 red bell pepper, chopped, 1 green bell pepper, chopped and 1 small onion, chopped, and stir-fry for 3-4 minutes until vegetables begin to soften. Return cooked chicken to the pan and add the drained pineapple chunks. Pour the sauce over the chicken and vegetables, and bring to a simmer. In a small bowl, mix 1 Tablespoon cornstarch and 2 Tablespoons water to create a slurry. Add to the pan and stir constantly. Cook for 2-3 minutes until the sauce thickens and becomes glossy. Garnish with sliced green onions and/or sesame seeds before serving.Serve hot over steamed rice. Enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 427kcal | Carbohydrates: 56g | Protein: 27g | Fat: 12g | Sodium: 776mg | Fiber: 4g | Sugar: 47g