Sweet Hawaiian Chicken – Full Recipe Guide
Description:
Sweet Hawaiian Chicken is a delicious dish made with tender chicken pieces smothered in a sticky, sweet, and tangy pineapple sauce. It combines tropical flavors with Asian-inspired ingredients like soy sauce and garlic. Perfect served over rice, this dish is a hit for weeknight dinners or weekend family meals. Ingredients:
For the Chicken:
500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 eggs, beaten
Oil, for frying (vegetable or canola)
For the Sauce:
1/2 cup brown sugar
1/2 cup soy sauce (low-sodium preferred)
1/3 cup pineapple juice (fresh or from can)
2 tbsp rice vinegar or apple cider vinegar
1 tbsp ketchup (optional, for slight tang and color)
1 tsp garlic powder or 2 cloves garlic, minced
1 tbsp grated ginger (optional, but recommended)
1/2 tsp red chili flakes (optional, for heat)
1 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
Optional Add-ins:
1 cup diced pineapple
1 bell pepper, chopped
1 small red onion, sliced Instructions:
1. Prepare and Fry Chicken:
Toss chicken pieces in cornstarch, then dip into beaten eggs.
Heat oil in a pan over medium heat and fry chicken pieces until golden brown and crispy (about 5–7 minutes). Set aside on paper towels.
2. Make the Sauce:
In a saucepan, combine brown sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, ketchup, and chili flakes. Bring to a simmer.
Stir in pineapple chunks, bell peppers, and onions if using.
Mix the cornstarch slurry and stir into the sauce. Let simmer until thickened (2–3 minutes).
3. Combine:
Add the fried chicken to the sauce.
Toss until the chicken is fully coated and heated through.
Serve hot over steamed rice, jasmine rice, or coconut rice.
Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutrition (Per Serving – Based on 4 servings):
Calories: ~430 kcal
Protein: 28g
Fat: 15g
Carbohydrates: 43g
Sugar: 20g
Fiber: 1g
Sodium: 980mg
Values may vary based on ingredients and serving sizes.Frequently Asked Questions:
Q: Can I make this in the oven instead of frying?
A: Yes! Bake the coated chicken pieces at 200°C (400°F) for 20–25 minutes or air fry them for a lighter version.
Q: Can I use canned pineapple?
A: Absolutely. Just make sure it’s in juice, not syrup. Use the juice for the sauce.
Q: Is this dish freezer-friendly?
A: You can freeze the sauce and cooked chicken separately, but it’s best fresh due to texture loss after reheating.
Q: What can I serve this with besides rice?
A: It goes great with quinoa, cauliflower rice, stir-fried noodles, or even inside wraps or lettuce cups.
Q: Can I make it gluten-free?
A: Yes—use gluten-free soy sauce or tamari and double-
check other condiments.