Hawaiian Chicken with Pineapple Sauce (Print Page)

Juicy chicken thighs in sweet tangy pineapple glaze with colorful bell peppers and onions for a tropical dinner.

# What You Need:

→ Meat

01 - 4 boneless, skinless chicken thighs

→ Fresh Produce

02 - 1 medium red bell pepper, sliced
03 - 1 medium yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 1 cup fresh pineapple chunks

→ Marinade & Sauce

06 - 1/3 cup low sodium soy sauce
07 - 1/4 cup pineapple juice
08 - 2 tablespoons brown sugar
09 - 2 tablespoons ketchup
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, grated
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Garnish

14 - 2 tablespoons sliced green onions
15 - 1 tablespoon toasted sesame seeds

# Directions:

01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and rice vinegar until well combined. Reserve 1/4 cup of the marinade and set aside for basting later.
02 - Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring each piece is evenly coated. Seal and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large skillet or sauté pan over medium-high heat. Remove the chicken from the marinade, discarding any used marinade. Sear the thighs for 4 to 5 minutes per side until a golden-brown crust forms and the internal temperature approaches doneness. Transfer the chicken to a plate and set aside.
04 - In the same skillet, add the sliced red and yellow bell peppers, red onion, and fresh pineapple chunks. Stir-fry for 4 to 5 minutes, tossing frequently, until the vegetables are just tender-crisp and lightly caramelized.
05 - Return the seared chicken to the skillet with the vegetables. Pour in the reserved marinade and bring to a gentle simmer. Stir in the cornstarch slurry and continue cooking for 2 to 3 minutes, spooning the sauce over the chicken, until it thickens to a glossy glaze that coats the chicken and vegetables evenly.
06 - Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce thickens into a sticky glaze that coats every bite like candy, but it takes almost no effort to pull off.
  • You probably have most of the sauce ingredients sitting in your pantry right now, which makes this a weeknight hero.
02 -
  • Never reuse the marinade that raw chicken sat in as a finishing sauce unless you bring it to a full rolling boil first.
  • Cornstarch needs to be mixed with cold water right before you add it, otherwise it clumps into stubborn little lumps you cannot fix.
03 -
  • Pat the chicken thighs dry with a paper towel before searing so you get a real crust instead of steaming them in the pan.
  • Toasted sesame seeds take about ninety seconds in a dry skillet and taste dramatically better than the untoasted ones straight from the jar.

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