Waikiki Beach Chicken and Pineapple
Transport your taste buds to the tropics with this vibrant Waikiki Beach Chicken and Pineapple recipe! Juicy, tender chicken breasts are seared to golden perfection and simmered in a luscious, sweet-savory sauce made with pineapple juice, low-sodium soy sauce, honey, and a hint of rice vinegar. Fresh pineapple chunks add a burst of natural sweetness, while aromatic garlic and ginger infuse the dish with irresistible flavor. Thickened with a simple cornstarch slurry, the glossy sauce clings to every bite, making it the ultimate pairing for fluffy steamed rice. Garnish with green onions and sesame seeds for an extra touch of freshness and crunch. Perfect for a quick and satisfying weeknight dinner, this tropical-inspired dish turns your kitchen into a laid-back island retreat. Keywords: tropical chicken recipe, pineapple chicken, easy Hawaiian-inspired dinner, sweet-savory chicken, quick skillet meal.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 cups pineapple chunks (canned or fresh)
- 1 cup pineapple juice (from canned pineapple or fresh)
- 0.25 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 3 cloves garlic cloves, minced
- 1 teaspoons ginger, freshly grated
- 1 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 tablespoons green onions, finely chopped (optional garnish)
- 1 tablespoon sesame seeds (optional garnish)
- 4 servings steamed white or brown rice (for serving)
Directions
Step 1
Prepare the chicken by patting it dry with paper towels and seasoning both sides lightly with salt and pepper.
Step 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown but not fully cooked through. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, add the minced garlic and freshly grated ginger. Sauté for about 30 seconds or until fragrant.
Step 4
Lower the heat to medium and add the pineapple juice, soy sauce, honey, and rice vinegar to the skillet. Stir well to combine.
Step 5
In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the skillet, stirring constantly to prevent lumps. Simmer the sauce for about 2-3 minutes until it starts to thicken.
Step 6
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Add the pineapple chunks around the chicken.
Step 7
Cover the skillet with a lid and reduce the heat to low. Simmer for 10-12 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
Step 8
Remove the chicken and pineapple from the skillet. If the sauce is too thin, increase the heat to medium and simmer for another 1-2 minutes until it thickens to your desired consistency.
Step 9
Slice the chicken into strips and serve over steamed rice. Spoon extra sauce and pineapple chunks over the top.
Step 10
Garnish with chopped green onions and sesame seeds if desired. Serve immediately and enjoy your Waikiki Beach Chicken and Pineapple!
Nutrition Facts
| Serving size | (2140.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2833.0 |
| Total Fat 58.2g | 0% |
| Saturated Fat 11.7g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 591.6mg | 0% |
| Sodium 2521.7mg | 0% |
| Total Carbohydrate 328.9g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 112.3g | |
| Protein 246.5g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 332.6mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 2852.5mg | 0% |
Source of Calories