Last summer, our family had the most unexpected backyard barbecue. It was one of those days when everyone was in and out of the house: my son running around with the neighbor’s kids, my daughter and her best friend jumping on the trampoline, and my husband trying to organize the grill while keeping an eye on the growing chaos.
The house was alive with laughter, chatter, and the smell of summer. But, amidst all the fun, I had one goal—create a dish that would bring a little tropical vacation vibe to the mix.
That’s when I decided to make a dish inspired by flavors I had been craving lately: sweet pineapple, juicy chicken, and a hint of something savory to tie it all together. As I chopped and marinated the chicken, I could already tell it was going to be a hit. The kids loved it, and my husband couldn’t stop raving about how easy it was to make. And before I knew it, it became a new family favorite.
From that day on, whenever we had a few friends over or just wanted something comforting on a busy weeknight, I’d make this easy Hawaiian chicken delight. It’s simple, delicious, and reminds me of a moment when life was easy, joyful, and full of love—all thanks to a dish that just works.
Short Description
This Easy Hawaiian Chicken Delight features tender, juicy chicken breasts marinated in a savory teriyaki sauce, paired with fresh pineapple, bell pepper, and onions. The vibrant dish is topped with cilantro and sesame seeds, served over jasmine rice for a delightful island-inspired meal.
Key Ingredients
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
- ½ cup teriyaki sauce (homemade: see recipe below)
- 1 tbsp coconut oil (or olive oil)
- 1 small pineapple (1 cup diced, + ½ cup reserved juice)
- 1 red bell pepper (julienned)
- 1 small red onion (thinly sliced)
Optional Toppings:
- Chopped fresh cilantro
- Sesame seeds
- Extra pineapple chunks
Tools Needed
- Skillet
- Knife and cutting board
- Tongs or spatula
- Measuring cups and spoons
Cooking Instructions
Step 1: Prep the Chicken
Start by slicing the chicken breasts horizontally into thin cutlets. This will ensure they cook evenly and quickly. Place the chicken in a shallow bowl or Ziploc bag and pour in the teriyaki sauce.
Let it marinate for about 15-20 minutes. If you have a bit more time, you can marinate the chicken for up to 2 hours in the fridge for extra flavor.
Step 2: Cook the Chicken
In a large skillet, heat the coconut oil over medium-high heat. Once the oil is hot, carefully place the marinated chicken in the skillet.
Sear each side for 3-4 minutes until golden brown and cooked through, reaching an internal temperature of 165°F. Once the chicken is cooked, remove it from the skillet and set it aside to keep warm.
Step 3: Make the Sauce & Veggies
In the same skillet, pour in the reserved ½ cup pineapple juice and the remaining ½ cup teriyaki sauce. Let it simmer for about 2 minutes to thicken slightly.
Add the diced pineapple, julienned red bell pepper, and thinly sliced onion to the skillet. Sauté for 5 minutes until the vegetables are tender and the pineapple is warmed through, releasing its sweet aroma.
Step 4: Combine & Serve
Slice the cooked chicken into thin strips and return it to the skillet, tossing it in the sauce and veggies. Let everything cook together for another 2 minutes so the flavors meld.
Serve the dish over a bed of jasmine rice or coconut-flavored rice for a true island twist. Garnish with fresh cilantro, sesame seeds, and additional pineapple chunks for that perfect finishing touch.
Why You’ll Love This Recipe
Quick & Easy: This dish is ideal for a busy weeknight meal—on the table in under 30 minutes.
Family-Friendly: Even picky eaters love the sweet and savory combination of pineapple and chicken.
Versatile: You can swap the chicken for pork or even tofu for a vegetarian option.
Healthy & Balanced: The dish is packed with protein from the chicken and includes the goodness of fresh vegetables.
Mistakes to Avoid & Solutions
Chicken Not Cooking Evenly
Solution: Make sure to slice the chicken breasts into even cutlets before cooking. This ensures they cook quickly and uniformly. If you don’t have a thermometer, check the chicken by cutting into the thickest part to make sure it’s no longer pink.
Vegetables Overcooked
Solution: Keep an eye on the vegetables while sautéing. They should be tender but still crisp to retain their flavor and color. Stir them frequently to avoid burning.
Sauce Too Thin
Solution: If the sauce is too runny, simmer it for an extra 1-2 minutes to allow it to thicken to your desired consistency. If you prefer a thicker sauce, you can add a small amount of cornstarch mixed with water.
Serving and Pairing Suggestions
This dish pairs beautifully with jasmine rice or coconut rice, which adds a subtle sweetness that complements the Hawaiian flavors.
You could also serve it with a side of sautéed greens, like spinach or bok choy, for a well-rounded meal. For a fun twist, consider adding a side of roasted sweet potatoes or a fresh salad with a citrus vinaigrette.
To complement the tropical flavors, serve with a cold glass of coconut water or a tropical fruit punch.
Storage and Reheating Tips
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and veggies will keep their flavor and texture.
Reheating: Reheat in the microwave for 1-2 minutes or in a skillet over medium heat, stirring occasionally. You may need to add a splash of water or broth to prevent the sauce from thickening too much during reheating.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will give the dish a juicier texture and even more flavor. Adjust the cooking time slightly, as thighs may take a bit longer to cook through.
2. Can I make my own teriyaki sauce?
Absolutely! For a homemade version, combine ¼ cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp grated ginger. Simmer until it thickens, and you’re all set!
3. Can I freeze this dish?
Yes, you can freeze the cooked chicken and vegetables for up to 3 months. Just store it in an airtight container, and reheat when ready.
4. How do I make this dish spicier?
To add some heat, toss in some chili flakes, a dash of sriracha sauce, or some thinly sliced jalapeños when cooking the veggies.
5. Can I make this dish in advance?
While it’s best enjoyed fresh, you can prep the chicken and marinade ahead of time and store it in the fridge for up to 24 hours. You can also cook the vegetables in advance and reheat them when ready to serve.
Tips & Tricks
Marinating Time: While 15-20 minutes is enough for the chicken to soak up the flavors, if you have more time, marinate it for up to 2 hours. The longer it marinates, the deeper the flavors will be.
Adjusting the Sauce: If you prefer a sweeter sauce, add a bit more honey or brown sugar to the marinade. If you like it tangier, add a splash more pineapple juice or rice vinegar.
Recipe Variations
Vegetarian Version: Swap the chicken for tofu, tempeh, or a hearty veggie like portobello mushrooms. The sauce and pineapple will still provide that wonderful tropical taste.
Add Some Heat: For a spicier kick, try adding a diced chili pepper or a dash of hot sauce to the marinade. It pairs well with the sweetness of the pineapple and gives the dish a zesty contrast.
Pineapple Salsa Twist: Instead of cooking the pineapple with the peppers and onions, make a fresh pineapple salsa with diced pineapple, red onion, cilantro, and lime juice to serve on top.
Final Thoughts
When I think back to that warm summer day in the backyard, I remember how something as simple as a good meal can bring people together. This dish isn’t just a meal; it’s a reminder of the moments we share around the table. It’s easy enough to make after a long day, but special enough for a get-together.
I can see us making it again and again, year after year, building memories as much as we savor the flavors. It’s a dish that sticks with you, in more ways than one.
Easy Hawaiian Chicken Delight
Ingredients
- 4 boneless skinless chicken breasts (or thighs for juicier meat)
- ½ cup teriyaki sauce homemade: see recipe below
- 1 tbsp coconut oil or olive oil
- 1 small pineapple 1 cup diced, + ½ cup reserved juice
- 1 red bell pepper julienned
- 1 small red onion thinly sliced
Optional Toppings:
- Chopped fresh cilantro
- Sesame seeds
- Extra pineapple chunks
Instructions
- Slice chicken breasts into thin cutlets and marinate in teriyaki sauce for 15-20 minutes (or up to 2 hours for more flavor).
- Heat coconut oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden and cooked through (internal temp of 165°F). Set aside.
- In the same skillet, combine ½ cup pineapple juice and ½ cup teriyaki sauce. Simmer for 2 minutes. Add diced pineapple, red bell pepper, and onion. Sauté for 5 minutes until tender.
- Slice chicken into strips and return to the skillet. Toss with sauce and veggies, cooking for another 2 minutes. Serve over jasmine or coconut rice, garnished with cilantro, sesame seeds, and pineapple chunks.
