Easy Hawaiian Chicken Recipe
Easy Hawaiian Chicken Recipe with tangy sauce idea. Simple pan cooked savory meal with pineapple for a family holiday lunch, dinner anytime.
Easy Hawaiian Chicken Recipe
This simple dish is perfect for a weekday dinner or a holiday gathering with friends and family. It combines savory, salty and sweet flavors combined with aromatic spices and a tangy sauce. A Stovetop recipe idea in a pan or a wok. A perfect lunch or dinner with side dish of rice and vegetables. For the recipe, we chose skinless and boneless chicken breast in meat based recipes. You can replace the breast with a similar part of turkey or thighs without skin and bones. When choosing a pineapple, prefer a fruit about 2 pounds in size. We will need half a pineapple. For a spicy flavor, we added chili peppers and tabasco sauce to the dish. You can change the amount of these ingredients to taste. For an authentic flavor, use coconut milk or cream.
FAQ’s
What does Hawaiian marinade taste like?
The Hawaiian marinade taste sweet or savory with honey, soy sauce and a bit of ginger blends. A tangy sauce with sweet pineapple. Add mango or papaya to unlock the flavors.
What’s the difference between a marinade and a sauce?
Marinades contain citrus and vinegars to break down the proteins in meats and veggies to make them more tender. Whereas sauces contain sugars and fats for them to be served after the meats or dishes are cooked. Adding them to the meals or veggies when served.
Does pineapple tenderize chicken?
Yes pineapple tenderizes chicken fiber making it much more tender. Grilling the pineapple separately add some tangy sweet flavors to the dish as well.
Ingredients for Easy Hawaiian Chicken Recipe
- chicken breast
- pineapple
- chopped chilies
- small onions
- garlic cloves
- tabasco
- tomatoes
- coconut milk
- olive oil
- lime juice
- salt, pepper to taste.
How To make Easy Hawaiian Chicken Recipe
Cut the chicken fillets into medium cubes. Sprinkle the cubes with salt and a splash of lime juice. Leave for a few minutes to allow the meat to salt and marinate a little.
Peel the onion and garlic. Cut the onions into 2-4 pieces. Chop the garlic finely or press it through a press.
Cut the remaining half of pineapple into slices and chop into triangles. Do not remove the core, as it will be soft after cooking.
Place the fillets, onion, garlic and chili in the hot oil. Cook over high heat, stirring vigorously until golden.
Place the prepared pineapple chunks and pour in the coconut milk. Cook for about 7 minutes after boiling. Adjust the sauce for salt, pour in the tabasco and sprinkle with pepper.
Transfer the finished dish to a serving plate, sprinkle with cilantro and serve immediately.
The dish turns out bright and will add a tropical flavor to any feast.
A simple way to get a taste of paradise right in your kitchen. Serve with a side dish or rice, potato with a salad or veggies. We’ll cook chicken and pineapple in a wok. A wok is like a shallow cauldron. The bottom is narrow and the walls extend upwards. This shape ensures the high temperature inside, which is necessary for fast cooking. This pan produces the most succulent fried food with a golden crust without drying out.
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Easy Hawaiian Chicken Recipe
Easy Hawaiian Chicken Recipe with tangy sauce idea. Simple pan cooked savory meal with pineapple for a family holiday lunch, dinner anytime.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4
- Category: Meals, supper or lunch, dinner
- Method: Stove top No Bake
Ingredients
- 2 large chicken breast skin or bones
- 1 pound pineapple
- 1 tbsp. finely chopped chilies
- 5–6 small onions
- 3 garlic cloves
- 5 splashes of tabasco
- 2–3 tomatoes
- 1 cup coconut milk
- 2 tbsp. olive oil
- 2 tbsp. lime juice
- salt, pepper to taste.
Instructions
1. Cut the chicken fillets into medium cubes. Sprinkle the cubes with salt and a splash of lime juice. Leave for a few minutes to allow the meat to salt and marinate a little.
2 Peel the onion and garlic. Cut the onions into 2-4 pieces. Chop the garlic finely or press it through a press.
3. Cut off the tail and top leaves from the pineapple. Peel the pineapple from the skin. Set half of the pineapple aside for other dishes. Cut the remaining half into 8 slices and chop into triangles. Do not remove the core, as it will be soft after cooking.
4. Heat the oil in a pan. Place the fillets, onion, garlic and chili in the hot oil. Cook over high heat, stirring vigorously until golden. Add the finely chopped tomatoes and cook for about 5-7 minutes until the sauce thickens.
5. Place the prepared pineapple chunks and pour in the coconut milk. Cook for about 7 minutes after boiling. Adjust the sauce for salt, pour in the tabasco and sprinkle with pepper.
Transfer the finished dish to a serving plate, sprinkle with cilantro and serve immediately
