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    Home > Dinner

    Hawaiian Sticky Chicken with Pineapple

    Published: Jul 3, 2015 · Modified: Jun 4, 2021 by Nicky Corbishley

    Go to Recipe Print Recipe
    Tender chicken breast, pineapple, onion and peppers, cooked in a sweet and salty sauce until deliciously caramelised.

    Hawaiian Sticky Chicken with Pineapple.  Tender Hawaiian chicken breast, pineapple, onion and peppers, cooked in a sweet and salty sauce until deliciously caramelised.Overhead photo of 2 bowls of Hawaiian Chicken with Pineapple on a bed of rice with a bottle of sauce

     

    Caramelised. It's one of my favourite words, and yes, being English, I spell it with an 'S' not a 'Z'.  I'm one of those people who's easily swayed, so I do hover between the those letters on the keyboard (especially since I have more US readers than UK readers).  But I'm sticking with 'S' - at least until we win the lottery and move to California.

    Where was I?

    Oh yes, Caramelised.

    Caramelise me a ham sandwich or a stick of celery and I'd probably eat it.

    Caramelised chicken and pineapple recipe though? ooh, let's just lean in for a closer look.....

    Extreme Close up of Hawaiian Chicken with Pineapple on rice

    Yeah, I ate that.

    The kids devoured it like starved animals.

    Chris was home late and he'd already eaten, but he ate it too.

    The lure of the caramelised meat is just too hard to resist.

    Not that that's a bad thing 🙂

    I love a good chicken and pineapple recipe, this Hawaiian Sticky Chicken with Pineapple (it's got pineapple in, so i'm technically allowed to label it as Hawaiian right?) is healthier, cheaper, quicker and TASTIER than takeway.

    Go on, make it this weekend!

    If not this then what about one of these?

    Crispy Chilli Chicken

    Sticky Chinese Pork Belly

    or

    Sesame Chicken with a Sticky Asian Sauce

    P.S Happy 4th of July to all my US friends for tomorrow! Hope you have a fun-filled weekend x

    The Hawaiian Sticky Chicken with Pineapple Recipe:

    Hawaiian Sticky Chicken with Pineapple

    By: Nicky Corbishley
    Tender chicken breast, pineapple, onion and peppers, cooked in a sweet and salty sauce until deliciously caramelised.
    5 from 8 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dinner
    Cuisine Hawaiian
    Servings 4 servings
    Calories 400 kcal

    Ingredients
     

    • 3 chicken breasts - chopped into chunks
    • 1 tbsp cornflour/cornstarch
    • pinch of salt and pepper
    • 3 tbsp veg oil
    • 1 onion - peeled and chopped into wedges
    • 1 red pepper - chopped into chunks
    • 432 g (15oz) can of chopped pineapple in juice
    • 2 cloves garlic - peeled and minced
    • 1 x 1” cube fresh ginger - peeled and grated
    • 2 tbsp soft brown sugar
    • 3 tbsp dark soy sauce - use tamari for gluten free
    • 1 tbsp tomato puree/paste - usually gluten free, but best to check

    To Serve:

    • Coriander
    • Boiled Rice
    • Sriracha - (add some to give the dish a little kick of heat)

    INSTRUCTIONS
     

    • Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.
    • Heat the oil in a wok or large frying pan on high. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides.
    • Add in the onions and peppers, and fry with the chicken for a 1 minute.
    • Drain the pineapple (reserving the juice) and dry the pieces on a piece of kitchen towel. Add the pineapple into the wok and cook for a further two minutes.
    • Stir in the garlic and ginger and cook for a further minute.
    • Combine the reserved pineapple juice, brown sugar, soy sauce (or tamari) and the tomato puree in a bowl. Mix together, then add to the wok.
    • Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a high heat to reduce down and start making the chicken look darker and caramelized.
    • Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.

    ✎ Notes

    Nutritional Information is per serving, not including serving suggestion of boiled rice, coriander and sriracha.

    Nutrition

    Calories: 400kcalCarbohydrates: 29gProtein: 38gFat: 14gSaturated Fat: 9gCholesterol: 108mgSodium: 956mgPotassium: 847mgFiber: 2gSugar: 22gVitamin A: 140IUVitamin C: 15.8mgCalcium: 42mgIron: 1.4mg
    Keywords easy dinner, Takeout
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Geoff Houghton says

      May 17, 2021 at 5:49 am

      5 stars
      Excellent again Nicky, thank you.

      Reply
    2. Pete Atkinson says

      March 23, 2021 at 6:38 pm

      5 stars
      Amazingly easy to make and soooo tasty

      Reply
    3. Stacey Therrien says

      March 16, 2021 at 1:48 am

      5 stars
      This is definitely a go-to. It’s so good, we never have leftovers!

      Reply
    « Older Comments

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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