Name: Hawaiian Chicken Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into chunks; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1/2 onion, sliced; 1 1/2 cups pineapple chunks (fresh or canned, drained); 1/3 cup low-sodium soy sauce; 1/4 cup pineapple juice; 2 tablespoons honey or maple syrup; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); Salt and pepper to taste; Green onions and sesame seeds for garnish (optional)

Aloha flavors meet weeknight convenience in this vibrant Hawaiian Chicken Skillet. It’s a tropical twist on a classic stir-fry—juicy chicken, sweet pineapple, colorful bell peppers, and a sticky, savory sauce all come together in one pan. Whether I’m cooking for my family or prepping meals ahead of time, this dish always hits the spot. It’s quick, easy, and packed with bright, bold flavors that remind me of island getaways.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs boneless, skinless chicken thighs, cut into chunks

1 tablespoon olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 onion, sliced

1 1/2 cups pineapple chunks (fresh or canned, drained)

1/3 cup low-sodium soy sauce

1/4 cup pineapple juice

2 tablespoons honey or maple syrup

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Salt and pepper to taste

Green onions and sesame seeds for garnish (optional)

Directions

I heat the olive oil in a large skillet over medium-high heat.

I add the chicken, season with salt and pepper, and sauté it until browned and cooked through—this usually takes about 5–6 minutes. Then I remove it and set it aside.

In the same skillet, I sauté the bell peppers and onion for 3–4 minutes until they’re tender but still have a slight crunch.

I stir in the minced garlic and cook for another 30 seconds until it’s nice and fragrant.

I return the chicken to the pan and add the pineapple chunks.

Then I whisk together the soy sauce, pineapple juice, honey, and rice vinegar in a small bowl and pour it over everything in the skillet.

Once it starts to simmer, I stir in the cornstarch slurry and let it cook for 1–2 minutes until the sauce thickens.

I taste and adjust the seasoning if needed, then serve it hot over rice or a lighter option like cauliflower rice.

I usually top it with green onions and sesame seeds if I’m feeling fancy.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 320 kcal per serving

Variations

I swap chicken thighs for chicken breast when I want a leaner version.

For a spicier kick, I add chili flakes or a splash of sriracha to the sauce.

Coconut aminos work great in place of soy sauce if I’m keeping it paleo or Whole30.

I sometimes add zucchini or snap peas for more veggies and color.

I like serving it over coconut rice for an extra tropical vibe.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I use the microwave or warm it in a skillet over low heat, adding a splash of water or pineapple juice to loosen up the sauce. It also freezes well—I freeze portions for up to 2 months and reheat straight from frozen for a quick lunch or dinner.

FAQs

Can I use chicken breast instead of thighs?

Yes, I often use chicken breast when I want a lighter option. It cooks a bit faster, so I keep an eye on it to avoid overcooking.

Can I make this ahead of time?

Absolutely. I prepare everything in advance and just reheat it when I’m ready to eat. It keeps its flavor and texture really well.

Is this recipe gluten-free?

It is, as long as I use gluten-free soy sauce or coconut aminos. Always check the labels to be sure.

Can I use canned pineapple?

Yes, I use canned pineapple often for convenience. I just make sure to drain it well and reserve some of the juice for the sauce.

What can I serve this with besides rice?

I like serving it with quinoa, cauliflower rice, or even wrapped in lettuce for a low-carb option.

Conclusion

This Hawaiian Chicken Skillet is everything I want in a weeknight meal—fast, flavorful, and family-friendly. The sweet and savory combination of pineapple and soy-based sauce makes every bite feel like a mini vacation. It’s endlessly adaptable and perfect for meal prep, making it one of my go-to dishes when I want something comforting but not complicated. Give it a try—I think you’ll love the tropical twist as much as I do.

Recipe: