Avoid extra dishes in the kitchen while preparing this sweet and savory Hawaiian Chicken Skillet recipe. You will have juicy, flavorful chicken with colorful veggies, covered in a tasty sauce.
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 for 3-4 minutes per side, or until golden brown. Removed from skillet and set aside.
Add ½ tablespoon oil to the same skillet, then add red onion and red pepper. Cook for 5 minutes, stirring occasionally.
1 medium red onion, 1 red 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 garlic cloves, 2 teaspoons ground ginger, ½ teaspoon salt, ½ teaspoon black pepper, ⅓ cup soy sauce
Add the sauce to the skillet 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 and stir to coat with sauce. Cover skillet and cook on medium heat for 10-15 minutes, or until chicken is no longer pink inside.
Garnish with green onions and sesame seeds and serve with rice.
2 green onions, 1 tablespoon sesame seeds
Video
Notes
Storage: Store Hawaiian chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.