Hawaiian Chicken Recipe
Sweet-and-savory chicken with pineapple — Hawaiian chicken meal prep, teriyaki bowls, slow cooker sandwiches, sheet pan chicken, and kebabs for easy weeknights.
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Ingredients
- 1 on Cauliflower rice
- 2 Chicken breast
- Salt pepper
- 1 cup Barbecue sauce
- 2 Bell pepper
- 3 cups Pineapple
- 1/2 Red onion
- 1 bundle Asapargus
Instructions
- 1Dice your onion and bell peppers
- 2Cube your chicken breast and add to heated pan. Season with salt and pepper and cook until center is no longer pink
- 3Add bell pepper and barbecue sauce & cook until bell pepper is tender
- 4Preheat oven to 350
- 5Season asparagus with oil and salt and pepper and cook for 10-15 minutes
- 6Divide cauliflower rice, chicken, and asparagus
- 7Dice red onion and pineapple and divide into bowls
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Open in Pepper →Pineapple And Chicken Make Weeknights Easy
Pineapple juice, a little soy sauce, a little brown sugar or ketchup — that's most of what stands between plain chicken breast and a dinner the kids actually finish. The sauce does the work while you set the table.
Cooks on Pepper reach for these when they want something a step off the usual chicken rotation but don't want to shop for anything special, and on Sundays when they're cooking once to eat all week.
Every recipe here leans on that sweet-and-savory mix: Hawaiian chicken meal prep over cauliflower rice, a Hawaiian Chicken Teriyaki Bowl with jasmine rice, Slow Cooker Hawaiian Chicken Sandwiches, a Hawaiian chicken sheet pan with bell peppers, Sweet Hawaiian Chicken, Hawaiian Chicken and Rice, and kebabs with home fries.
Quick Tips
- 1
Pat the chicken dry
Blot breasts with paper towels before they hit the pan so they brown instead of steam. Wet chicken takes twice as long to get any color.
- 2
Add sauce at the end
Pineapple juice and brown sugar burn fast. Sear the chicken first, then pour the sauce in for the last 5 minutes.
- 3
Cut chunks the same size
For kebabs and sheet pan dinners, cut chicken and peppers into 1-inch pieces so everything finishes together in about 20 minutes at 400°F.
- 4
Rest before slicing
Let cooked chicken sit 5 minutes off the heat so the juices stay in the meat and not on the cutting board.
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