Hawaiian Chicken
What could be more delicious than this sweet, juicy and tangy Hawaiian chicken recipe? It's quick to make and makes a hearty meal served over fluffy rice.
Servings: 4
Ingredients
For the Sauce:
- ½ Cup pineapple juice from the can
- 3 Tablespoons chicken stock
- 3 Tablespoons soy sauce low sodium
- 3 Tablespoons honey
- 2 Tablespoons rice vinegar
- 1 Tablespoon cornstarch
- 1 Clove garlic minced
- 1 Teaspoon fresh ginger grated
- ¼ Teaspoon red pepper flakes
For the Chicken:
- 3 Cups white rice
- 2 Tablespoons avocado oil
- 1 Pound boneless skinless chicken cubed
- ⅛ Teaspoon coarse kosher salt
- ⅛ Teaspoon black pepper
- 1 Cup red bell pepper chopped
- 1 Cup orange bell pepper chopped
- 1 Cup yellow bell pepper chopped
- 15 Ounce can pineapple chunks juice and fruit separated
- 2 green onions chopped
- 2 Teaspoons sesame seeds
Instructions
- Add the sauce ingredients to the bowl. Mix until fully combined. Set aside.
- Cook the rice according to the directions. This will take 5 minutes.
- To a sauté pan add 1 tablespoon avocado oil over medium heat. Allow it to get hot for 1 or 2 minutes.
- Add the chicken to the sauté pan.
- Sprinkle the salt and pepper on top of the chicken.
- Sauté each side of the chicken for 4 to 7 minutes.
- Once the chicken is cooked remove from the pan.
- To the pan add 1 tablespoon avocado oil and the peppers. Stir for 5 to 7 minutes so the peppers get a little soft.
- Mix the sauce so the cornstarch and honey become one with the sauce again. To the sauté pan add the sauce. Stir for 1 to 2 minutes or until the sauce is thicker.
- Add the pineapple and chicken to the pan. Cook for 2 or 3 minutes or until the chicken and pineapple are heated through.
- Remove the sauté pan from the heat. Top with green onions and sesame seeds and serve with rice.
Notes
Go fresh: Although using canned pineapple pieces is fine, you might like to use a fresh pineapple and cut your own chunks. You can also use homemade chicken stock if you have it.
No overcooking: Don't overcook the chicken, otherwise it will come out dry and tough. The same applies to the bell peppers which are nicer with just a little bite to them.
Thicken the sauce: Don't worry if the sauce seems too runny. The sauce thickens within a few minutes of adding it to the pan. If it's still not thick enough, you can add a little more cornstarch dissolved in water.
Use long life pineapple juice: Fresh pineapple juice contains a natural tenderizer than will make the chicken mushy, so use canned or long life pineapple juice only.
Nutrition
Calories: 885kcal | Carbohydrates: 155g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 991mg | Potassium: 1064mg | Fiber: 6g | Sugar: 35g | Vitamin A: 2593IU | Vitamin C: 180mg | Calcium: 95mg | Iron: 3mg
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