One summer evening, my husband and I were invited to a neighborhood potluck that brought together people from all walks of life—neighbors, their kids, a retired chef who’d moved here from Hawaii, and a couple of street vendors selling fresh fruit nearby. The air was thick with the scents of grilled meats, spices, and something sweet and tropical that instantly caught my attention.
The retired chef, a cheerful man named Kealoha, shared the story behind one of his favorite dishes—chicken simmered with pineapple and a blend of simple, bold flavors that felt like a mini-vacation on a plate. That night, my husband and I took home not only the recipe but also a little piece of that aloha spirit.
Back in my kitchen, with my mature kids grown and scattered, I found comfort recreating that dish on quiet weeknights or when friends stopped by unexpectedly. It’s easy to prepare and delivers a bright, sweet-savory balance that sparks lively conversation at the table. For me, it’s a reminder that good food carries stories—of people met, places explored, and memories shared, long after the last bite.
Short Description
Easy Hawaiian Chicken Delight is a quick, flavorful dish featuring marinated chicken breasts cooked with fresh pineapple, red bell pepper, and onion in a tangy teriyaki sauce. Perfect for a healthy weeknight meal with a tropical twist.
Key Ingredients
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
- ½ cup teriyaki sauce (homemade recipe included below)
- 1 tbsp coconut oil (or olive oil)
- 1 small pineapple (1 cup diced, plus 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
- Sharp knife
- Cutting board
- Large skillet or frying pan
- Measuring cups and spoons
- Meat thermometer (recommended)
Cooking Instructions
Step 1: Prep the Chicken
Slice the chicken breasts horizontally to create thin cutlets. This helps them cook evenly and stay tender. Place the cutlets in a bowl and pour ½ cup of teriyaki sauce over them.
Let the chicken marinate for 15–20 minutes at room temperature, or up to 2 hours in the fridge if you want deeper flavor.
Step 2: Cook the Chicken
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Once hot, add the marinated chicken cutlets. Sear each side for 3–4 minutes until golden brown and cooked through (use a meat thermometer to ensure they reach an internal temperature of 165°F). Remove chicken from the skillet and cover loosely to keep warm.
Step 3: Make the Sauce & Veggies
In the same skillet, pour in the reserved pineapple juice and the remaining ½ cup teriyaki sauce. Let it simmer for about 2 minutes to reduce and thicken slightly.
Add the diced pineapple, julienned red bell pepper, and thinly sliced red onion. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften but still hold some crunch.
Step 4: Combine & Serve
Slice the cooked chicken into strips and return them to the skillet. Toss everything together, coating the chicken in the sweet and tangy sauce with the vibrant veggies.
Serve over jasmine rice or coconut-flavored rice for an extra island-inspired touch. Garnish with chopped cilantro and sesame seeds if you like.
Why You’ll Love This Recipe
– Bursting with tropical, fresh flavors
– Easy and quick to prepare, perfect for busy weeknights
– Balanced sweetness and savory notes that please all ages
– Healthy and versatile, with lean protein and colorful veggies
– Great for meal prep or last-minute dinner guests
Mistakes to Avoid & Solutions
Chicken drying out: Don’t slice too thin or cook over too high heat. Use a meat thermometer to avoid overcooking.
Sauce too runny: Let the pineapple juice and teriyaki sauce simmer longer to thicken before adding veggies.
Veggies soggy: Sauté vegetables quickly over medium heat to keep their crunch and vibrant color.
Marinating too long: More than 2 hours can make the chicken mushy due to the acidity in teriyaki. Stick to the recommended times.
Serving and Pairing Suggestions
Serve Hawaiian Chicken Delight over steamed jasmine or coconut rice to soak up the sauce.
For a full meal, pair it with a crisp green salad or roasted sweet potatoes. It also works well family-style on a buffet table, perfect for casual gatherings.
For drinks, a chilled pineapple or mango smoothie complements the tropical notes, or a light white wine like Sauvignon Blanc balances the sweetness.
Storage and Reheating Tips
Store leftover chicken and veggies in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat to maintain texture, adding a splash of water if the sauce thickens too much.
Avoid microwaving directly as it can make the chicken rubbery; instead, cover and heat slowly.
For meal prep, keep rice separate and combine just before eating.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay juicier and add richer flavor. Cook time remains similar.
2. How do I make homemade teriyaki sauce?
Combine soy sauce, honey or brown sugar, minced garlic, grated ginger, and a splash of rice vinegar. Simmer until slightly thickened.
3. Can I freeze leftovers?
Yes, but textures may change. Freeze in airtight containers and thaw overnight before reheating gently.
4. What if I don’t have coconut oil?
Olive oil or avocado oil work fine as substitutes.
5. Is this recipe gluten-free?
Use gluten-free soy sauce or tamari for a gluten-free version.
Tips & Tricks
For extra flavor, add a pinch of red pepper flakes to the sauce for mild heat.
Toast sesame seeds lightly before garnishing to enhance their nutty aroma.
Use fresh pineapple whenever possible; canned pineapple adds extra sweetness but less texture.
Let the chicken rest after cooking for a few minutes to keep it juicy.
Recipe Variations
Spicy Hawaiian Chicken: Add sliced jalapeños to the veggie mix and a teaspoon of sriracha in the sauce. Serve with lime wedges for a tangy kick.
Vegan Version: Swap chicken for thick tofu slices or cauliflower steaks marinated in teriyaki and cooked the same way.
Grilled Hawaiian Chicken: Instead of skillet cooking, grill marinated chicken on medium-high heat for a smoky char. Toss veggies in a separate pan.
Final Thoughts
Sharing this dish has become a simple pleasure, especially during casual dinners or when hosting family friends. It’s a small way to invite warmth and connection, just like that summer evening with Kealoha and the neighbors. The flavors bring people closer, and that feeling—of belonging and shared stories—makes the meal truly unforgettable.
Easy Hawaiian Chicken Delight
Print ThisInstructions
Step 1: Prep the Chicken
Slice chicken breasts into thin cutlets for even cooking. Marinate in ½ cup teriyaki sauce for 15–20 minutes at room temp or up to 2 hours in the fridge.
Step 2: Cook the Chicken
Heat 1 tbsp coconut oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and cooked through (165°F). Remove and keep warm.
Step 3: Make the Sauce & Veggies
In the same skillet, simmer reserved pineapple juice and ½ cup teriyaki sauce for 2 minutes. Add pineapple, bell pepper, and onion; sauté 5 minutes until veggies soften but stay crisp.
Step 4: Combine & Serve
Slice chicken, return to skillet, and toss with sauce and veggies. Serve over jasmine or coconut rice. Garnish with cilantro and sesame seeds if desired.
