Go Back
–+ servings
Hawaiian Chicken
Print Recipe
5 from 3 votes

Hawaiian Chicken over Coconut Rice

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Diet: Gluten Free
Keyword: Hawaiian Chicken
Servings: 4
Author: Lexi's Clean Kitchen

Ingredients

  • 1 tablespoon avocado oil
  • 1-1/2 lb. boneless skinless chicken breast diced into 1” pieces
  • 1 medium onion diced
  • 2 bell peppers cored and diced
  • ½ teaspoon fine sea salt
  • 1 garlic clove minced
  • 1 ” piece ginger peeled, and grated or minced
  • 1/4 cup bbq sauce we recommend unsweetened
  • 1-½ cups diced pineapple
  • 1 cup pineapple juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon tapioca starch optional, for thickening
  • 1 tablespoon water
  • Pinch red pepper flakes
  • Scallions sliced, for garnish

Instructions

  • Heat oil in a large, heavy skillet over medium heat. Once hot, brown chicken, in batches if necessary, for 2-3 minutes per side.
  • 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.
  • Add ginger and garlic and cook until fragrant, about 1 minute. 
  • 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.
  • 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.
  • Serve chicken immediately with sauce from the skillet over coconut rice.

Notes

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

Nutrition

Calories: 501kcal | Carbohydrates: 71.5g | Protein: 30g | Fat: 12.4g | Saturated Fat: 4.1g | Cholesterol: 65mg | Sodium: 372mg | Fiber: 3.1g | Sugar: 27g