Hawaiian Chicken
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Hawaiian chicken made with a simple sweet and sour pineapple sauce, and cooked with pineapples, peppers, and onions is a tropical treat!
This easy Hawaiian chicken recipe can be made in the oven, slow cooker, or instant pot! Perfect for an easy weeknight dish. Serve it with our coconut rice recipe and a pineapple margarita!
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Hawaiian Chicken
Hawaiian Chicken
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Hawaiian Chicken Ingredients
- Chicken – Boneless/skinless. Our preference is chicken thighs (as pictured) but breasts will also work.
- Onion – Sweet yellow onion, chopped.
- Bell pepper – Red will be the sweetest and will also give you a beautiful pop of color, but any color bell pepper can be used in a pinch.
- Pineapple – Canned pineapple chunks. Do not drain.
- Seasonings – Salt and pepper.
- Sauce ingredients – Soy sauce, barbecue sauce, pineapple juice (from canned pineapple), brown sugar, corn starch.
- Optional garnishes – Green onion, sesame seeds, pineapple chunks, raw diced red bell pepper.
How do you make Hawaiian chicken? (step-by-step)
⭐ First, season chicken on all sides with salt and pepper. Place chicken in your baking dish in a single layer.
⭐ Then, top with onion, bell pepper, soy sauce, barbecue sauce, brown sugar, and pineapple juice.
⭐ Next, cover and cook until chicken reaches a safe internal temperature.
⭐ Finally, whisk cornstarch into remaining pineapple juice and stir into hot dish. Mix to thicken sauce and garnish as desired.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Slow cooker Hawaiian chicken
To make this in the slow cooker, follow the directions as written but cook for 4 hours on high or 6 hours on low in your crock pot. Chicken does not need to be in a single layer.
Whisk cornstarch into remaining pineapple juice and stir into hot dish. Mix to thicken sauce and garnish as desired.
(Detailed slow cooker directions provided in the printable recipe card below).
Instant pot Hawaiian chicken
To prepare the recipe in your instant pot, follow the directions as written, but add half a cup of water to the inner pot of your instant pot. Chicken does not need to be in a single layer. Cover and set to sealing, then cook on high pressure (manual) for 8 minutes.
Allow a natural release for at least 5 minutes to decrease pressure, then finish releasing pressure with a controlled quick release. Whisk cornstarch into remaining pineapple juice and stir into hot dish. Mix to thicken sauce and garnish as desired.
(Detailed instant pot directions provided in the printable recipe card below).
Storage and leftovers
How long does Hawaiian chicken last?
Leftovers will keep up to 4 days in an airtight container in the refrigerator or longer in the freezer.
Can you freeze Hawaiian chicken?
Yes, this is a great recipe for freezing! Allow the chicken to cool, then place in a freezer safe air tight container.
This will keep for at least 6 months in the freezer. Thaw in the refrigerator, then reheat in the microwave o in a skilled over medium heat.
Tips, tricks, and frequently asked questions
✅ Make spicy Hawaiian chicken by adding a diced jalapeno.
✅ Bulk it up by doubling (or tripling) the veggies.
✅ Try it with ground chicken or ground pork.
What to eat with Hawaiian chicken (serving suggestions)
This is absolutely delicious over our cauliflower rice with a side of tropical fruit salad. Enjoy a mango margarita to drink and some pineapple dump cake for dessert!
More delicious tropical inspired recipes
- Tropical whole fruit popsicle
- Pineapple ice cream recipe
- Chimichurri grilled steak
- Cilantro garlic sauce
Other awesome chicken dishes
- Bang bang chicken recipe
- Chicken fried rice
- Air fryer chicken wings
- White chicken chili
- See all our chicken dinner ideas!
Tools we love
- 7 Quart Crock Pot Slow Cooker – I’ve had this slow cooker since my husband and I were married in 2003!
- Instant pot pressure cooker – Mine is a 6 quart basic model, but there are lots of bigger, smaller, and fancier options to choose.
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How to Make Hawaiian Chicken
Hawaiian Chicken
Ingredients
- 6 chicken thighs* boneless/skinless (whole as pictured, or diced into bite sized cubes)
- salt & pepper to taste
- ½ a sweet yellow onion diced, ¼ cup reserved
- One small red bell pepper chopped, ¼ cup reserved
- 1 can pineapple chunks NOT drained (20 ounces)
- 1 tablespoon soy sauce
- 1 cup barbecue sauce
- ½ cup light brown sugar
- 1 tablespoon cornstarch (2 tablespoons for instant pot version)
- optional garnishes: minced green onion
Instructions
OVEN DIRECTIONS:
- Season chicken on all sides with salt and pepper. Place chicken in an 8x8 baking dish in a single layer. Next add onion, bell pepper, and 1 cup of the pineapple chunks on top of the chicken. (Remember to reserve some onion and bell pepper).
- In a mixing bowl, whisk together the soy sauce barbecue sauce, brown sugar and ½ cup of the pineapple juice from the can (reserve remaining juice). Pour the sauce evenly over the chicken and veggies.
- Cover dish with an oven safe lid, or tightly with foil, and bake at 350°F until chicken reaches an internal temperature of at least 165°F (about 30 - 35 minutes).
- When chicken is finished baking, whisk cornstarch into reserved pineapple juice and then stir the cornstarch slurry into the hot dish. Mix to thicken sauce.
- Top with reserved pineapple chunks, onion, pepper, and diced green onion.
SLOW COOKER DIRECTIONS:
- Season chicken on all sides with salt and pepper. Place chicken in the ceramic crock insert (does not need to be a single layer). Next add onion, bell pepper, and 1 cup of the pineapple chunks on top of the chicken. (Remember to reserve some onion and bell pepper).
- In a mixing bowl, whisk together the soy sauce barbecue sauce, brown sugar and ½ cup of the pineapple juice from the can (reserve remaining juice). Pour the sauce evenly over the chicken and veggies.
- Place the lid on the slow cooker and cook on low for 6 hours or high for 4 hours.
- When chicken is finished cooking, whisk cornstarch into reserved pineapple juice and then stir the cornstarch slurry into the crockpot. Mix to thicken sauce.
- Top with reserved pineapple chunks, onion, pepper, and diced green onion.
INSTANT POT DIRECTIONS:
- Season chicken on all sides with salt and pepper. Place chicken in the inner instant pot insert (does not need to be a single layer). Pour ½ cup of water into the pot.
- NOTE: If your pot is finicky with burn notices or you are using a pot larger than 6 quarts, add 1 cup of water total.
- Next add onion, bell pepper, and 1 cup of the pineapple chunks on top of the chicken. (Remember to reserve some onion and bell pepper).
- In a mixing bowl, whisk together the soy sauce barbecue sauce, brown sugar and ½ cup of the pineapple juice from the can (reserve remaining juice). Pour the sauce evenly over the chicken and veggies.
- Cover and set to sealing. Cook on manual (high pressure) for 8 minutes. Hit 'cancel' and allow at least a 5 minute natural pressure release. Release remaining pressure with the valve carefully, pausing if it begins to sputter.
- In a small bowl, whisk cornstarch (2 tablespoons) into reserved pineapple juice and then stir the cornstarch slurry into the hot instant pot. Mix to thicken sauce. (If pot has lost too much heat, turn on sauté mode to thicken).
- Top with reserved pineapple chunks, onion, pepper, and diced green onion.
Notes
Nutrition
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Hawaiian Chicken
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Amazing flavors and so easy to make. I will definitely make this again!
This is so easy! And the flavor is absolutely incredible! Love the fresh veggies & pineapple mixed in with the sauce & chicken. The chicken is so tender and I just love it! Perfect weeknight meal!
I tried and loved this recipe! I highly recommend for you to try this Hawaiian Chicken, it also tastes great with rice and steamed broccoli!
I am thinking of sprinling toasted sesame seeds on top as garnish. Do you think this will change the flavors too much?my tummy is grumbling with hunger, can’t wait to make this tonight!
I think that sounds great!
This was DELICIOUS! The hubby was impressed, too. I just wish the sauce thickened a little more, so next time, I may add a bit more cornstarch or honey to the reserved pineapple juice!