How to Make Hawaiian Chicken
- cook TIME 20 mins
- prep TIME 15 mins
- total TIME 35 mins
Ingredients (20)
- 18 oz skinless boneless chicken breasts cut into cubes
- 6 oz red bell peppers cut into cubes
- 4 oz green bell peppers cut into cubes
- 4 oz pineapple cut into triangles
- 4 oz red onions cut into wedges
- 1 tbsp garlic minced
- 2 1/2 tbsp reduced-sodium soy sauce
- 2 fl oz pineapple juice
- 1/2 tsp paprika
- 2 tsp cornstarch
- 2 tbsp canola oil divided
- 1 tsp brown sugar
- 1 tsp Worcestershire sauce
- 1 tsp Sriracha
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1 tsp ginger cut into thin strips
- 2 tbsp Heinz ketchup
- 1/4 cup coriander chopped
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked
INSTRUCTIONS
Prep:
Cut the chicken: Cut the chicken breasts lengthwise into strips, then cut the strips crosswise into 1/2-inch cubes.
Cut the bell peppers: Slice away the top and bottom parts of the peppers and slice them open. Remove the seeds and white part inside of the peppers with your knife. Cut the rectangular piece into 1/2-inch strips and cut the strips into squares.
Cut the pineapple: Remove the crown and bottom part of the pineapple. Stand the fruit up and slice away the skin. Cut the pineapple in half and remove the core. Slice the wedges into small triangles.
Cut the red onion: Slice off the head and root and cut the onion in half. Cut the onion halves in half to get big wedges and cut the big wedges crosswise into smaller ones.
Mince the garlic: Slice off the root part of the cloves. Bash them with a knife to peel the skin easier. Mince the cloves with a mincer or knife.
Cut the ginger: Separate the knobs and peel the skin with a knife. Cut the knobs into thin slices. Stack the slices and cut them into thin strips.
Chop the coriander: Bunch the coriander together and chop with your knife.
Cook the rice: Use a pot, rice cooker, Instant Pot, or microwave to cook the rice.
Cook:
Season the chicken: Rub 1/2 tsp paprika thoroughly on 18 oz chicken breasts.
Make the sauce: Prepare a small bowl. Add 1/2 tsp ground black pepper, 2 tsp cornstarch, 1 tsp brown sugar, 1/4 tsp red pepper flakes, 2 tbsp Heinz ketchup, 2 fl oz pineapple juice, 2 1/2 tbsp reduced-sodium soy sauce, 1 tsp Worcestershire sauce, and 1 tsp Sriracha. Mix until fully combined.
Sauté the chicken: Prepare a hot pan. Add 1 tbsp canola oil and the chicken. Sauté for 7 minutes and remove from the pan.
Caramelize garlic and ginger: Add 1 tbsp canola oil, 1 tbsp garlic, and 1 tsp ginger to the same pan. Stir for 30 seconds to caramelize.
Sauté the vegetables: Add 4 oz red onion, 6 oz red bell peppers, 4 oz green bell peppers, and 4 oz pineapple. Sauté for 3 minutes.
Add the chicken and sauce: Add the chicken and sauce to the vegetables. Mix for 3 minutes and turn off the heat.
Garnish and serve: Sprinkle with 1/4 cup coriander. Serve the chicken and vegetables with 3 1/2 cups of cooked medium-grain rice. Divide them into 4 portions.
