Hawaiian Chicken over Coconut Rice

Hawaiian Chicken

1 from 1 reviews

Sweet, tangy and so delicious, this Hawaiian Chicken is easy-to-make and will be loved by both kids and adults alike. Bite-sized chicken is cooked up along with onions, bell peppers and pineapple chunks in a sweet and sour style sauce. This recipe uses common pantry ingredients and it just so happens to be gluten-free, dairy-free and Paleo!




  1. Heat oil in a large, heavy skillet over medium heat. Once hot, brown chicken, in batches if necessary, for 2-3 minutes per side.
  2. Remove chicken and set aside. If the pan is dry, add a splash of oil. Add in the onion, bell peppers and salt and cook, stirring occasionally until beginning to soften, about 5 minutes.
  3. Add ginger and garlic and cook until fragrant, about 1 minute. 
  4. Add bbq sauce, pineapple juice, pineapple chunks, vinegar and honey and bring the mixture to a boil. Add back in the chicken and cook until the sauce has thickened and the chicken has cooked through, about 5 more minutes.
  5. Whisk together the tapioca and the water to create a slurry, then add half of the mixture to the pot. Stir together, until the sauce thickens. If needed, stir in 1 teaspoon more of the slurry at a time until the sauce has reached the desired consistency. Taste and adjust the seasoning, adding more salt as necessary.
  6. Serve chicken immediately with sauce from the skillet over coconut rice.


Recipe originally published in 2015, but updated with a new recipe and new photos in 2020.


Keywords: Hawaiian Chicken

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Author: Lexi



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