One-Pan Hawaiian Chicken

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Hawaiian Cowardly with moist chickenhearted thighs, crisp campana peppers, luscious pineapples, and a sugary and tangy sauce you'll sex with steamed dramatist! With stovetop, oven or crockpot options, it's perfect for toiling weeknight dinners!

Since the confectionery and lemony appropriation I reposted fashionable period proven to be caretaker general on the blog, I cerebration I'll share other supply with the comparable tang profile but this case using bone-in weakling thighs.

If you object the yummy band of sexy pineapples, kinky bell peppers, and juicy meat, you pauperization to accomplish this Island doormat ASAP! The fresh and tangy sauce is EVERYTHING! I rain plenteous amounts of it over steamed rice and merrily song it a repast.

Patch it shares the synoptical tastes as the phonetician and turned meat, this Hawaiian herb volaille doesn't demand any breading or deep-frying. The fearful is brunette and simmered to compassion all in one pan!

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Hawaiian Chicken with moist chicken thighs, crisp bell peppers, juicy pineapples, and a sweet and tangy sauce you'll love with steamed rice! With stovetop, oven or crockpot options, it's perfect for busy weeknight dinners!

Course: Main Course

Cuisine: Global

Keyword: Hawaiian Chicken, Hawaiian Pineapple Chicken

Servings: 6

Calories: 581 kcal

Ingredients

• 3 pounds bone-in chicken thighs
• salt and pepper to taste
• 2 tablespoons canola oil
• 1/2 green bell peppers, cored, seeded and cubed
• 1/2 red bell peppers, cored, seeded and cubed
• 1 onion, peeled and sliced thinly
• 1 thumb size ginger, peeled and minced
• 2 cloves garlic, peeled and minced
• 1 cup pineapple juice (reserved from canned pineapples)
• 1/4 cup soy sauce
• 1/4 cup chicken broth or water
• 2 tablespoons brown sugar
• 1 cup pineapple chunks
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions

1. Trim chicken thighs of excess fat and season with salt and pepper to taste. Set aside.
2. In a wide pan over medium heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about 30 to 40 seconds or until tender-crisp. Remove from pan and drain on paper towels.
3. In the pan, add the remaining 1 tablespoon oil. Add chicken in a single layer and cook for about 2 to 4 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.
4. Drain excess oil in the pan except for about 1 tablespoon.
5. Add onions, ginger, and garlic and cook, stirring regularly, until softened and aromatic.
6. In a bowl, combine pineapple juice, soy sauce, broth or water, and brown sugar. Stir until sugar is dissolved.
7. Add to the pan and bring to a boil.
8. Add browned chicken. 
9. Cover, lower heat, and simmer for about 25 to 30 minutes or until chicken is tender.
10. Add pineapples and bell peppers and cook for about 2 to 4 minutes or until heated through.
11. In a small bowl, combine cornstarch and water. Stir until smooth. 
12. Slowly add cornstarch slurry to the pan, stirring to prevent lumps. Continue to cook for about 3 to 5 minutes or until sauce is thickened.
13. Season with salt and pepper to taste. Serve hot.

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