Sweet & Savory Hawaiian Chicken with Rice

This irresistible Hawaiian Chicken with Rice recipe features tender chicken, sweet pineapple, and a perfect sweet-savory sauce. Your family will love this tropical dinner that's on the table in less than an hour!

A plate of Hawaiian chicken with rice is topped with chunks of cooked chicken, red bell peppers, pineapple pieces, savory sauce, and a sprinkle of sesame seeds. Two gold forks are placed beside the plate, with another similar plate in the background.

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🍍 Less than an hour from start to finish, this Hawaiian chicken is perfect for those busy weeknights when you want something special without the stress!

Table of Contents

My 2 Best Tips For Making Hawaiian Chicken with Rice

Rice Prep: Start your rice before you begin the chicken so everything finishes together. I prefer jasmine rice for its subtle fragrance, but any long-grain white rice works beautifully. The sauce is meant to soak into that fluffy rice - it's heavenly!

Don't Skip the Slurry: That combination of cornstarch and water is what gives your sauce that beautiful, glossy finish that coats the chicken perfectly. Mix it well before adding to prevent any lumps - trust me on this one!

melissa leaning over counter looking up from a cook book.

The magic of this dish happens when the sweet pineapple juice meets the umami-rich soy sauce. Add a touch of brown sugar and a hint of heat from red pepper flakes, and you've got a sauce that's restaurant-quality delicious.

Everything you need is likely already in your kitchen! Canned pineapple, soy sauce, chicken broth, and basic spices create something truly special. I love recipes that don't require a special shopping trip, and this one delivers big flavor with simple staples.

This Hawaiian chicken actually improves overnight as the flavors develop. It reheats beautifully and makes fantastic meal prep for the week ahead. Sometimes I'll make a double batch just to ensure we have those amazing leftovers!

🩷 Melissa

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Hawaiian Chicken with Rice

Melissa Griffiths

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Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 502 kcal

Ingredients

1 tablespoon olive oil
2 large chicken breasts (diced)
1 red bell pepper (diced)
¼ cup soy sauce
¼ cup chicken broth
1 cup pineapple juice (reserved juice from the canned pineapple)
1 tablespoon corn starch
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon red pepper flakes
15 ounces canned diced pineapple ((tidbits) drained, reserve juice)
4 cups cooked rice

Instructions

Heat the oil in a large skillet over medium heat for 1-2 minutes. Add the chicken and cook until no longer pink in the middle.
Add the bell peppers and continue cooking over medium heat for about 5 minutes, allowing the bell pepper to soften.
While the bell pepper is cooking, whisk together the pineapple juice, chicken broth, soy sauce, brown sugar, and spices in a small bowl until homogenous.
Pour the sauce over the chicken and peppers. Combine the corn starch with one tablespoon of water and whisk it into the pan as well.
Allow the sauce to simmer over low-medium heat for about 25 minutes, or until it has thickened.
Add the diced pineapple and cook for five more minutes.
Serve over fluffy rice and enjoy!

Notes

Recipe Variations & Substitutions:

This sauce can be as thin or as thick as you would like. For a thinner sauce, cook for about 5 minutes less and vis versa for a thicker sauce.
The heat from the crushed red pepper flakes adds a nice balance to the sweetness of the pineapple.
Using canned pineapple really cuts down on your prep time, but you can use freshly diced pineapple as well.
This Hawaiian chicken is great served over white rice and topped with sesame seeds or diced green onion.

Cooked Rice: Start your rice before you begin the chicken so everything finishes together. I prefer jasmine rice for its subtle fragrance, but any long-grain white rice works beautifully. Here are helpful how-to's for making both white rice and brown rice.

Storing Leftovers: Store your leftovers in the fridge for up to 4 days and reheat in the microwave for 1-2 minutes or on the stovetop until warm all the way through.

Nutrition

Serving: 1 of 4 servingsCalories: 502kcalCarbohydrates: 77gProtein: 31gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 1010mgPotassium: 807mgFiber: 3gSugar: 26gVitamin A: 1170IUVitamin C: 55mgCalcium: 57mgIron: 2mg

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How To Make Hawaiian Chicken

A frying pan with cooked Hawaiian chicken with rice and chopped red bell peppers, surrounded by bowls of pineapple chunks, brown sugar, a dark sauce, and a yellow liquid on a white marble surface.

Step 1: Heat the oil in a large skillet over medium heat for 1-2 minutes. Add the chicken and cook until no longer pink in the middle. Add the bell peppers and continue cooking over medium heat for about 5 minutes.

A glass bowl filled with a mixture for Hawaiian chicken with rice—soy sauce, crushed red pepper flakes, ground black pepper, and minced garlic. Nearby are small bowls with sauce residue and a white powder on a white marble surface.

Step 2: While the bell pepper is cooking, whisk together the pineapple juice, chicken broth, soy sauce, brown sugar, and spices in a small bowl until homogenous.

A skillet with diced chicken and chopped vegetables in a savory sauce sits on a marble surface. Nearby are a bowl of pineapple chunks and small dishes with sauce remnants—perfect for making Hawaiian chicken with rice.

Step 3: Pour the sauce over the chicken and peppers. Combine the corn starch with one tablespoon of water and whisk it into the pan as well. Allow the sauce to simmer over low-medium heat for about 25 minutes, or until it has thickened.

A skillet filled with savory Hawaiian chicken with rice, topped with chunks of pineapple, surrounded by an empty glass bowl, a small white dish with sauce, and a small wooden bowl, all on a white marble countertop.

Step 4: Add the diced pineapple and cook for five more minutes. Serve over fluffy rice and enjoy!

Recipe FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works wonderfully, though you'll need to create your own pineapple juice. Simply blend some fresh chunks and strain, or use store-bought pineapple juice. Canned is convenient and consistent, but fresh adds that extra-special touch when you have time.

Can I make this ahead of time?

This recipe is perfect for meal prep! The flavors actually improve after sitting overnight. Store in the refrigerator for up to 4 days and reheat gently on the stovetop or in the microwave. The sauce may thicken when cold, so add a splash of chicken broth when reheating if needed.

What other proteins work with this sauce?

This versatile sauce is amazing with shrimp, pork tenderloin, or even firm tofu for a vegetarian option. Just adjust cooking times accordingly - shrimp only needs 3-4 minutes, while pork might need 15-20 minutes depending on thickness.