Hawaiian Chicken Yum (1)
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Hawaiian chicken resembles a hybrid of sweet-and-sour and brown sugar chicken. It comes with delicious pineapple and pepper pieces and a sweet sticky sauce over white rice.

I don’t know about you guys, but I could always use a trip to one of Hawaii’s stunning islands. Unfortunately, I’m unable to visit as frequently as I would like.

But fortunately for me, this simple Hawaiian chicken recipe that is unbreaded and stovetop cooked can quickly transport your taste buds to a warm climate. It has mouthwatering sweet and tangy flavors and is superior to takeout.

The flavor is best described as a cross between pineapple chicken, sweet and sour chicken, and brown sugar chicken in a sweet and tangy sauce.

Hawaiian Chicken (1)
Food: Hawaiian Chicken (Source: The girl who ate everything)

Brown sugar and pineapple are eventually caramelized into a sticky sauce, which also has some great sour flavors from the vinegar and BBQ sauce.

In fact, I occasionally grill chicken breasts using the sauce from this chicken rather than merely making this delicious dish that resembles a stir fry.

When the weather is dreary and we are still in the colder, darker winter months, I enjoy cooking up some savory, fresh meals that will cheer up the table.

Unquestionably, this is one of those meals. Nobody will experience any melancholy or sadness after tasting this dinner. The flavors are quite tantalizing.

How Is Hawaiian Chicken Made?

One of my favorite things about this Hawaiian chicken recipe is that it only calls for common, easy-to-find ingredients that taste fantastic when combined. Therefore, despite its simplicity, it feels so unique.

It’s very easy: just sear the chicken, sauté the peppers, mix the sauce ingredients, and combine everything. Cook until the sauce is shiny and thick and the peppers are tender. It’s that easy!

It is also quite simple to adapt the recipe and only use chicken tenders or chicken breasts if you are in a rush and don’t want to cut your chicken up.

The sauce thickens and caramelizes as it cooks down, so if you intend to use whole chicken breasts, simmer them for a little longer before you begin the sauce so they may be thoroughly cooked through by the time the sauce achieves that sticky, delectably decadent consistency.

To make your chicken breasts flat and to ensure even cooking throughout the breast and more constant cooking time, think about pounding them.

Serve everything with white rice or cauliflower rice, of course. This cucumber dill salad is one of my favorite veggie side dishes to go with it.

Check out this wildly popular Lemon Butter Chicken or this Sheet Pan Baked Greek Chicken if you’re seeking for more fantastic chicken recipes for weekday meals.

Hawaiian Chicken

Hawaiian chicken is a hybrid of brown sugar chicken, pineapple chicken, and sweet and sour chicken. It comes with delicious pineapple and pepper pieces and a sweet sticky sauce over white rice.

ten minutes to prepare

20 minutes for cooking

thirty minutes in total

portions: 4 portions


  • 2 pounds boneless skinless chicken breasts diced
  • salt and pepper to taste
  • 2 cups bell peppers diced, red, orange, and yellow mix
  • 1 fresh pineapple diced
  • 3 cups cooked white rice


  • 1 tablespoon olive oil
  • 3 tablespoons soy sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons rice vinegar
  • ½ teaspoon ground ginger
  • 1 tablespoon garlic minced
  • ½ cup barbecue sauce
  • ½ cup pineapple juice


Hawaiian Chicken Easy (1)
Food: Hawaiian Chicken (Source: The girl who ate everything)
  1. Over medium-high heat, warm up the olive oil in a big skillet.
  2. Add the chicken to the skillet after seasoning with salt and pepper.
  3. Until a lovely golden crust forms, grill outside.
  4. Bell peppers should be sauteed for 3–5 minutes until they are soft, and then the chicken should be removed from the pan.
  5. Re-add the chicken to the pan, stir in the sauce ingredients, and cook on medium-low heat for the chicken to finish cooking while the sauce reduces.
  6. When the sauce is thick, sticky, and glossy and the peppers are cooked, add the peppers and pineapple to the pan and cook for a few more minutes.
  7. Serve over cooked white rice, please.

Nutrition information

Calories: 704 | Carbohydrates: 96g | Protein: 55g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1394mg | Potassium: 1446mg | Fiber: 5g | Sugar: 49g | Vitamin A: 2610IU | Vitamin C: 209.8mg | Calcium: 87mg | Iron: 2.8mg