Description
A delicious Hawaiian-inspired dish that blends sweet, savory, and tropical flavors — a recipe shared by a Hawaiian friend that has quickly become a family favorite. It’s simple, comforting, and perfect for any meal of the week.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 cup pineapple chunks
- 1 small onion, sliced
- 2 green onions, chopped (for garnish)
- Sesame seeds, for garnish
- Steamed white rice, for serving
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and rice vinegar. Set aside.
- Heat vegetable oil in a skillet over medium heat. Add chicken pieces and cook until lightly browned, about 5 minutes per side.
- Pour in the sauce mixture and bring to a simmer. Cook for 5–7 minutes, stirring occasionally.
- Add pineapple chunks and sliced onion, and cook for another 3–4 minutes until the chicken is cooked through and the onions are tender.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 1–2 minutes.
- Remove from heat and drizzle sesame oil over the dish. Stir gently to combine.
- Serve hot over steamed rice, garnished with green onions and sesame seeds.
Notes
- Use fresh pineapple for the best flavor, but canned pineapple works great too.
- To make it spicy, add a pinch of red pepper flakes or a drizzle of sriracha.
- Can be made ahead and reheated — the flavors deepen overnight.
- Serve with jasmine rice or coconut rice for an authentic Hawaiian touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Hawaiian