This Hawaiian chicken skillet has a range of punchy, sweet, and savory flavors all packed into one pan! I cook juicy chicken thighs, red onion, bell pepper, and pineapple in a brown sugar, ginger, and soy sauce that is out of this world. Everything comes together so easily for a weeknight dinner I can have on the table in just 30 minutes!
Top Reader Reviews
We absolutely lived this. I’ve made it twice. Once exactly as written. Once with adding mushrooms and an additional bell pepper and served over riced cauliflower. Delicious both times.
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OMG this was absolutely delicious!!!
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Hawaiian Chicken Thighs
I’m obsessed with the bold flavors of this Hawaiian chicken, and it’s all in the sauce! Riffing on a typical teriyaki sauce, the sweet and savory mix includes brown sugar, soy sauce, ground ginger, garlic, and pineapple juice to create something that hits every part of the palette. Not only does it taste amazing, but it’s the perfect sticky yet saucy consistency too. It clings beautifully to all the other ingredients, glazing each bite with Hawaiian flavors.
Speaking of the other ingredients: rich chicken thighs, bright and juicy pineapple, and chunks of zesty red onion and sweet bell pepper fill out the rest of this one pan meal. It’s the easiest weeknight dinner!
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One Simple tip!
Be sure to use a skillet/pan with a well-fitted lid. Cooking the dish with the lid on helps retain moisture, to fully cook the chicken and create the ideal sauce consistency. Without a lid, too much liquid will evaporate, leaving you with a thick, dry, and overly-sticky sauce.
Hawaiian Chicken Skillet Recipe
Ingredients
- 8 boneless, skinless chicken thighs (*)
- 2 tablespoons cooking oil (divided)
- ⅓ cup all-purpose flour
- 1 red onion (cut in chunks)
- 1 red bell pepper (cut in chunks)
- 20 ounces pineapple chunks (1 can; reserve and separate juice**)
- ¾ cup brown sugar (packed)
- 1½ tablespoons cornstarch (***)
- ⅓ cup soy sauce (****)
- 3 cloves garlic (minced)
- 2 teaspoons ground ginger
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 green onions (thinly sliced)
- 1 tablespoon sesame seeds
Instructions
- Heat 1½ tablespoons of oil in a large skillet over medium high heat. In a large bowl, toss chicken thighs with flour to coat. Brown chicken thighs in the skillet for 3-4 minutes per side, or until golden brown. Remove from skillet and set aside.8 boneless, skinless chicken thighs, 2 tablespoons cooking oil, ⅓ cup all-purpose flour
- Add ½ tablespoon oil to the same skillet, then add red onion and red pepper. Cook for 5 minutes, stirring occasionally.1 red onion, 1 red bell pepper, 2 tablespoons cooking oil
- In a medium bowl, mix brown sugar and cornstarch. Stir in the juice from the canned pineapple, soy sauce, minced garlic, ginger, salt, and pepper.20 ounces pineapple chunks, ¾ cup brown sugar, 1½ tablespoons cornstarch, 3 cloves garlic, 2 teaspoons ground ginger, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ⅓ cup soy sauce
- Add the sauce to the skillet with veggies, and heat until the mixture comes to a boil. Turn down heat and simmer for 2 minutes, or until sauce has thickened.
- Return chicken to the skillet, add the pineapple chunks, and stir to coat with sauce. Cover skillet and cook on medium heat for 10-15 minutes, or until chicken is cooked through.20 ounces pineapple chunks
- Garnish with green onions and sesame seeds and serve with rice.2 green onions, 1 tablespoon sesame seeds
Notes
- Use a large non-stick skillet with a well-fitted lid.
- For best results and even cooking, let the chicken thighs come to room temperature before beginning.
- Brown the chicken in Step 1 to help retain a crisper texture, but do not cook it all the way through yet.
- If you prefer, you can cut the chicken into bite-sized cubes for this dish. This will reduce the total cook time slightly, so be sure to check for doneness.
- Throughly whisk sauce ingredients together–do not leave any dry clumps of cornstarch.
- Cook chicken with a lid in the final step to help retain moisture. Uncovered, too much liquid may evaporate, leaving you with an overly-sticky and dry sauce.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Hawaiian Chicken Step by Step
Prep: Gather the list of ingredients for this skillet recipe. Cut onion and bell pepper into chunks; divide the canned pineapple chunks from the juice and reserve it; mince the garlic. For best results, bring the chicken thighs to room temperature before beginning.
Brown the Chicken: Heat 1½ tablespoons of cooking oil in a large skillet over medium-high heat. In a large bowl, toss 8 boneless, skinless chicken thighs with flour to coat. Then sear chicken thighs in the skillet for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside. This process will help ensure the chicken is properly cooked, and retains a crisp texture once combined with the sauce. Do not fully cook the chicken at this stage.
Sauté Veggies: To the same skillet, add the remaining ½ tablespoon of cooking oil. Then add 1 red onion and 1 red bell pepper, both cut into chunks. Cook for 5 minutes, stirring occasionally.
Make the Sauce: In a medium bowl, combine ¾ cup of packed brown sugar with 1½ tablespoons of cornstarch. Stir in the reserved juice from the canned pineapple, ⅓ cup of soy sauce, 3 minced cloves of garlic, 2 teaspoons of ground ginger, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Whisk thoroughly to remove any dry clumps of sugar/cornstarch.
Simmer the Sauce: Add the sauce to the skillet with the onion and peppers, then heat until the mixture comes to a boil. Reduce heat and simmer for 2 minutes, or until the sauce has started to thicken.
Cook: Return the browned chicken thighs back to the skillet, add the pineapple chunks, and stir to coat everything with sauce. Cover skillet and cook on medium heat for 10-15 minutes, or until chicken is cooked through to 165-175℉.
Serve: Serve Hawaiian chicken while hot, garnished with green onions and sesame seeds if desired. I always serve this dish on a bed of white rice to fill out the meal!
How to Store, Freeze, and Reheat
Store Hawaiian chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stovetop over medium heat, stirring until warmed through. Defrost first if reheating from frozen.
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