Hawaiian Chicken Pineapple Sauce (Print Version)

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

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs (about 1.5 lb)

→ Fresh Produce

02 - 1 medium red bell pepper, sliced into strips
03 - 1 medium yellow bell pepper, sliced into strips
04 - 1 small red onion, sliced
05 - 1 cup fresh pineapple chunks
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 tablespoons sliced green onions

→ Marinade and Sauce

09 - 1/3 cup low-sodium soy sauce
10 - 1/4 cup pineapple juice
11 - 2 tablespoons brown sugar
12 - 2 tablespoons ketchup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

→ Garnish

15 - 1 tablespoon toasted sesame seeds

# How to Prepare:

01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and rice vinegar until the sugar dissolves. Reserve 1/4 cup of the mixture 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, seal or cover, and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.
03 - Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Place the chicken in the skillet and cook for 4 to 5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and set aside.
04 - In the same skillet, add the sliced red and yellow bell peppers, red onion, and pineapple chunks. Stir-fry for 4 to 5 minutes until the vegetables are just tender-crisp and the pineapple begins to caramelize slightly.
05 - Return the chicken to the skillet and pour in the reserved marinade. Bring to a simmer, then stir in the cornstarch slurry. Continue cooking for 2 to 3 minutes, turning the chicken occasionally, until the sauce is glossy and thickened and the chicken is fully cooked through.
06 - Transfer to a serving platter, spoon the pan sauce over the top, and garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed jasmine rice or cauliflower rice.

# Expert Advice:

01 -
  • The sauce doubles as a marinade and a glaze, so you get deep flavor with almost no extra effort.
  • It tastes like something you would order at a beachside restaurant but comes together on a Tuesday night in under an hour.
02 -
  • Never reuse the marinade that the raw chicken soaked in as a finishing sauce, which is why you reserve a separate portion at the start.
  • The cornstarch slurry needs cold water, not warm, or it will clump the moment it hits the hot pan.
03 -
  • Pat the chicken thighs dry before searing even after marinating, because excess moisture is the enemy of a good crust.
  • Let the skillet get fully hot before the chicken goes in, since a pan that is not ready will steam the meat instead of browning it.

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