Can I use frozen pineapple instead of fresh or canned?

Yes, frozen pineapple works well. Thaw and drain it before using, and you may need to add additional pineapple juice for the sauce.

How can I make this recipe less sweet?

Reduce the brown sugar by half and use unsweetened pineapple chunks packed in juice rather than syrup.

Can I prepare components of this recipe ahead of time?

Absolutely! Marinate the chicken, chop vegetables, and mix the sauce up to 24 hours in advance and store separately in the refrigerator.

Is this recipe suitable for meal prep?

Yes, it reheats well and can be portioned into meal prep containers with rice for easy lunches throughout the week.

What can I substitute for bell peppers if I don't have them?

Zucchini, carrots, snow peas, or broccoli all work well as substitutes while maintaining the colorful appeal of the dish.

Easy Hawaiian Pineapple Chicken (Just 7-Steps)

Name: Easy Hawaiian Pineapple Chicken (Just 7-Steps)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Hawaiian-Inspired
Ingredients: For the Chicken:; 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 2 tablespoons soy sauce; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 teaspoon grated ginger; 1/4 teaspoon black pepper; For the Sauce:; 1 cup pineapple juice; 1/4 cup brown sugar (or honey); 3 tablespoons rice vinegar; 2 tablespoons ketchup; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 1/2 teaspoon red pepper flakes (optional); Additional Ingredients:; 2 cups pineapple chunks, drained; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 medium onion, cut into wedges; 3 green onions, sliced; 1/4 cup roasted cashews or macadamia nuts (optional)

Description

This sweet and tangy chicken pineapple stir-fry combines juicy chicken, vibrant bell peppers, and sweet pineapple in a glossy tropical sauce. Perfect for busy weeknights, this Hawaiian-inspired dish delivers bold flavor, balanced nutrition, and a refreshing twist on classic savory dinners.

Ingredients

Scale

For the Chicken:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon grated ginger
1/4 teaspoon black pepper
For the Sauce:
1 cup pineapple juice
1/4 cup brown sugar (or honey)
3 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon red pepper flakes (optional)
Additional Ingredients:
2 cups pineapple chunks, drained
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium onion, cut into wedges
3 green onions, sliced
1/4 cup roasted cashews or macadamia nuts (optional)

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Instructions

In a bowl, marinate chicken with soy sauce, garlic, ginger, and black pepper for at least 10 minutes.
In a separate bowl, whisk together pineapple juice, brown sugar, rice vinegar, ketchup, soy sauce, cornstarch, and red pepper flakes until smooth.
Heat vegetable oil in a large skillet or wok over medium-high heat. Cook chicken for 5–7 minutes until browned and fully cooked. Remove and set aside.
In the same pan, sauté bell peppers and onion for 3–4 minutes until slightly tender but still crisp.
Return chicken to the pan and add pineapple chunks. Stir to combine.
Pour sauce over mixture and simmer for 2–3 minutes until thickened and glossy.
Remove from heat and garnish with sliced green onions and optional nuts.
Serve hot over rice or cauliflower rice.

Notes

Avoid overcooking chicken to keep it tender and juicy.
Add pineapple near the end to preserve its texture.
For gluten-free, use tamari instead of soy sauce.
Adjust sweetness by reducing brown sugar if desired.
Store leftovers in the refrigerator up to 4 days or freeze up to 3 months.

Nutrition

Serving Size: 1 serving (without rice)
Calories: 320 kcal
Sugar: 18 g
Sodium: 620 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 75 mg