Go Back
Hawaiian Chicken with Canned Pineapple for Budget-Conscious Families Using Pantry Staples

Hawaiian Chicken with Canned Pineapple for Budget-Conscious Families Using Pantry Staples

This Hawaiian Chicken with Canned Pineapple is a delicious, budget-friendly family dinner made with affordable pantry staples and simple ingredients. Tender chicken is simmered in a sweet and savory pineapple sauce with colorful bell peppers and onions, creating a tropical-inspired meal that is easy enough for busy weeknights yet flavorful enough for special family dinners. Perfect for feeding a crowd without stretching your grocery budget.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Hawaiian-Inspired
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken breasts or chicken thighs cut into bite-sized pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons vegetable oil
For the Hawaiian Sauce
  • 1 can 20 ounces pineapple chunks, drained (reserve the juice)
  • ⅓ cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons cornstarch
  • ¼ cup water
For the Vegetables
  • 1 large red bell pepper chopped
  • 1 large green bell pepper chopped
  • 1 medium onion sliced
  • 3 garlic cloves minced
Optional Garnishes
  • Sliced green onions
  • Chopped fresh parsley
  • Sesame seeds

Equipment

  • Large skillet or wok
  • Cutting board
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula
  • Small whisk
  • Serving spoon

Method
 

Step 1
  1. Drain the canned pineapple and reserve the juice. Set both aside.
Step 2
  1. Season the chicken pieces with salt, black pepper, and garlic powder. Toss well to coat evenly.
Step 3
  1. In a bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, and ketchup.
Step 4
  1. In a separate small bowl, combine cornstarch and water until smooth. Set aside.
Step 5
  1. Heat vegetable oil in a large skillet over medium-high heat.
Step 6
  1. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until lightly browned and nearly cooked through.
Step 7
  1. Remove the chicken from the skillet and set aside.
Step 8
  1. Add the onions and bell peppers to the skillet. Cook for 4 to 5 minutes until slightly tender.
Step 9
  1. Add the minced garlic and cook for 30 seconds until fragrant.
Step 10
  1. Return the chicken to the skillet and add the pineapple chunks.
Step 11
  1. Pour the prepared sauce mixture over the chicken and vegetables. Stir well and bring to a gentle simmer.
Step 12
  1. Slowly stir in the cornstarch slurry while mixing continuously.
Step 13
  1. Cook for 2 to 3 minutes until the sauce thickens and becomes glossy.
Step 14
  1. Remove from heat and garnish with green onions, parsley, or sesame seeds if desired.
Step 15
  1. Serve hot over steamed rice, noodles, or your favorite side dish.

Notes

Chicken thighs can be substituted for chicken breasts for extra flavor and tenderness.
Do not discard the pineapple juice; it is essential for creating the signature Hawaiian sauce.
To make the recipe spicier, add red pepper flakes or diced jalapeños.
Frozen bell peppers may be used as a budget-friendly alternative.
For a gluten-free version, substitute tamari or gluten-free soy sauce.
Leftovers can be refrigerated in an airtight container for up to 4 days.
This recipe freezes well for up to 3 months.
Serve over rice to stretch the meal further and feed larger families affordably.