Introduction to the Recipe

If you’re craving a sweet and savory dinner with bold flavors and minimal effort, the Sweet Hawaiian Chicken Meal is here to shake up your weeknight rotation. Combining juicy chunks of chicken, sweet pineapple, colorful bell peppers, and a sticky, tangy glaze made with barbecue sauce, soy sauce, and brown sugar—this tropical-inspired meal is a crowd-pleaser through and through. Every bite is packed with bright island vibes and comforting richness, making it ideal for both quick dinners and family-style meals.

What sets this dish apart is its effortless fusion of sweet, salty, and umami. Pineapple adds bursts of juicy brightness, while soy and garlic provide depth. The ginger offers just a whisper of heat, balancing the brown sugar and barbecue glaze beautifully. Served over fluffy white or brown rice and topped with green onions and sesame seeds, it’s both colorful and deeply flavorful.

Looking for similar tropical-inspired dishes? Check out this Teriyaki Chicken Bowl with Grilled Pineapple or learn how to make your own homemade BBQ sauce with pineapple. They’ll take your sweet-savory game to the next level.

Whether you’re meal prepping for the week, hosting a casual dinner, or just looking for something fresh and fast, the Sweet Hawaiian Chicken Meal delivers with bold flavor and minimal cleanup. Now let’s bring this sunny, island-style dish to your kitchen.

Basic Recipe: Ingredients and Instructions

Sweet Hawaiian Chicken Meal

Author: Sarah White

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Description

Juicy Sweet Hawaiian Chicken Meal with pineapple, bell peppers, and tangy BBQ glaze—easy, flavorful, and perfect over rice.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
1 can (20 oz) pineapple chunks, drained (reserve juice)
1 red bell pepper, diced

1 yellow bell pepper, diced
1 cup barbecue sauce
½ cup soy sauce

¼ cup brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced

¼ cup cornstarch
¼ cup cold water
2 tablespoons oil (vegetable or avocado)

Cooked rice, for serving
Chopped green onions, for garnish
Sesame seeds, for garnish

Instructions

Cook the chicken: In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 6–8 minutes. Remove the chicken and set it aside.
Sauté the peppers: In the same skillet, add the remaining oil. Add red and yellow bell peppers and sauté for 3–4 minutes until slightly softened.
Combine with pineapple and chicken: Add the cooked chicken and pineapple chunks to the skillet with the peppers. Toss together gently.

Make the sauce: In a bowl, whisk together barbecue sauce, soy sauce, brown sugar, reserved pineapple juice, ginger, and garlic until smooth.
Simmer everything together: Pour the sauce over the chicken mixture in the skillet. Bring to a simmer and cook for 4–5 minutes, allowing flavors to meld.
Thicken the sauce: In a small bowl, mix the cornstarch with cold water to form a slurry. Pour it into the skillet while stirring continuously. Let the sauce simmer for another 2–3 minutes until thickened and glossy.

Serve: Spoon over cooked rice and top with chopped green onions and sesame seeds. Serve hot.

Notes

Chicken thighs add more flavor and retain moisture better than chicken breasts.

For a crispier texture, coat the chicken pieces lightly in cornstarch before frying.

You can caramelize the pineapple before adding it to the skillet for deeper flavor.

Add a pinch of chili flakes for heat or swap in sweet chili sauce for more complexity.

Advanced Techniques

Caramelize the Pineapple for More Depth
Before tossing the pineapple chunks into your skillet, give them a quick sear in a dry pan over high heat. This caramelizes the natural sugars and adds a golden, slightly smoky flavor that pairs beautifully with the barbecue glaze. Just a few minutes of extra work here can make the pineapple pop and turn a good dish into a great one.

Make Your Own Pineapple Barbecue Sauce
Store-bought barbecue sauce works in a pinch, but making your own can elevate the dish immensely. Combine ketchup, apple cider vinegar, pineapple juice, brown sugar, and a dash of Worcestershire or soy sauce, and simmer until thick. This homemade version gives you control over sweetness and saltiness while creating a brighter, fresher finish.

Marinate the Chicken in Advance
For deeper flavor, marinate the chicken in a mixture of pineapple juice, soy sauce, garlic, and ginger for at least 30 minutes—or up to overnight. Not only does this infuse the meat with flavor, but the pineapple juice also acts as a natural tenderizer, making the chicken even more juicy and flavorful after cooking.

Use a Wok for Even Cooking and Flavor
Using a wok helps evenly distribute heat and sauce across all ingredients. The sloped sides make tossing and glazing simple, and the high heat helps preserve the crisp-tender texture of the bell peppers. If you don’t have a wok, use a wide, high-sided sauté pan to avoid crowding.

Add Sesame Oil at the End
A drizzle of toasted sesame oil just before serving gives the dish an extra layer of richness and aroma. Because sesame oil is so potent, you only need a small amount—but it enhances the tropical and Asian-inspired flavors of the sauce and provides a restaurant-style finish.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Refrigerate Properly
Store leftovers in airtight containers in the refrigerator for up to 4 days. Let the dish cool before sealing to avoid condensation, which can make the sauce watery.

Freeze for Later
You can freeze the chicken mixture (without rice) in individual containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Reheat Without Drying Out
Reheat the chicken mixture over medium heat with a splash of water, pineapple juice, or broth to prevent it from drying out. Stir frequently to keep the sauce smooth and evenly heated.

Store Rice Separately
To avoid soggy or mushy rice, store it in a separate container from the chicken and sauce. Reheat rice with a damp paper towel over it to bring back moisture without overcooking.

Transform Leftovers Creatively
Use leftover chicken in wraps, tacos, or lettuce cups. Add it cold to a rice noodle salad with a sesame vinaigrette for a refreshing twist. You can also mix it with steamed broccoli or cauliflower rice for a healthy bowl.

Dietary Adaptations and Substitutions

Gluten-Free Version
Use tamari or coconut aminos in place of soy sauce, and check that your barbecue sauce is certified gluten-free. Cornstarch is naturally gluten-free and safe to use in the slurry.

Low-Sugar Option
Use a sugar-free barbecue sauce and reduce or omit the brown sugar. The pineapple and its juice still add natural sweetness, so you won’t lose the tropical flavor.

Vegetarian Adaptation
Replace the chicken with firm tofu, tempeh, or seitan. Pan-sear or bake it beforehand for texture, then toss in the sauce. You can even use a plant-based “chicken” substitute for a meat-free twist.

Soy-Free Substitution
Swap soy sauce with coconut aminos for a soy-free alternative. It offers a slightly sweeter, less salty flavor but keeps the umami essence of the original dish.

Low-Carb/Keto Option
Serve over cauliflower rice instead of regular rice, and reduce or omit brown sugar. Swap pineapple chunks for a smaller amount of pineapple juice or extract to cut carbs while keeping flavor.

FAQs About the Recipe

Can I use frozen pineapple instead of canned?
Yes, frozen pineapple works well. Thaw and drain it before using. You’ll need to substitute the pineapple juice with either bottled juice or broth if it’s not packed in its own juice.

How spicy is this dish?
The original recipe isn’t spicy at all. If you like heat, add crushed red pepper flakes, a dash of hot sauce, or a spoonful of chili garlic paste when combining the sauce.

Can I make this in a slow cooker?
Absolutely. Add all ingredients (except cornstarch slurry) to a slow cooker and cook on low for 4–5 hours. Stir in the cornstarch slurry during the last 30 minutes and cook uncovered to thicken.

Is this dish good for meal prep?
Yes! It holds up well in the fridge and tastes just as good—if not better—after the flavors have had time to meld. Just store rice and chicken separately for the best texture when reheating.

Can I add more vegetables?
Definitely. Snap peas, carrots, baby corn, zucchini, and broccoli all work well in this dish. Just sauté them with the peppers or steam and stir in toward the end.

Conclusion & Final Thoughts

The Sweet Hawaiian Chicken Meal is a vibrant, delicious blend of tropical ingredients and savory flavors that never fails to satisfy. With the juiciness of pineapple, the tender bite of chicken, and a rich barbecue-glazed sauce infused with soy, garlic, and ginger, this dish is proof that fast and easy meals don’t have to compromise on flavor. Served over fluffy rice and garnished with sesame seeds and green onions, it looks beautiful and tastes even better.

What makes this recipe so great is its versatility. You can keep it simple for a quick dinner or level it up with caramelized pineapple, homemade sauce, and added vegetables for a more elevated experience. It’s also a fantastic option for meal prep, freezing well and reheating beautifully without losing texture or taste.

Perfect for summer gatherings, lazy Sundays, or midweek dinners, this meal hits that rare sweet spot between comfort food and something a little different. Whether you’re cooking for your family, prepping ahead for the week, or just treating yourself to something tropical and tasty, the Sweet Hawaiian Chicken Meal is a go-to favorite you’ll want to return to again and again.