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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.

Hawaiian Chicken with Rice

Melissa Griffiths
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!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
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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