- Olive oil 1 tbsp
- Chicken ½ kg skin less
- Green bell pepper 1 large, cut in to cubes
- Brown sugar 1/4 cup
- Soy sauce 1/2 tbsp
- Tomato ketchup 1 1/2 tbsp
- Sweet paprika powder 1/2 tsp
- Garlic 3 cloves, grated
- Salt 1 tsp • 1 kcal
- Fresh ripe pineapple 1 1/2 cups, cut in to large chunks
- Chicken broth 1 1/2 cups
- Scallion greens 1 tbsp, sliced
Hawaiian chicken is such a fabulous chicken preparation with such fresh flavors and tangy taste. The best thing about the recipe is the ease with which you can prepare this restaurant like tasting preparation.
This dish goes out really well with a bowl of plain boiled rice, brown, black, white or red…that is totally up to your ease of availability and taste preference!
- Clean and trim the chicken nicely. Cut the chicken in to even size medium to large pieces with a sharp knife.
- Heat olive oil in a large pot on medium flame.
- Add the chicken pieces to the pot and sear it nicely until golden brown in color. Flip all the chicken pieces and sear another side to golden brown.
- Remove chicken pieces to another bowl and add the green bell pepper to the same pot you cooked chicken in.
- Add the pineapple chunks to the pot and sauté it for 2 minutes on low flame.
- Add brown sugar to a small bowl, along with soy sauce, garlic cloves, salt, tomato ketchup, sweet paprika and mix all the ingredients until well combined.
- Add the sauce mix to the pot and give everything a nice stir.
- Pour the chicken broth in to the pot and let it boil.
- Add the seared chicken pieces to the boiling broth and cover the pot with a lid.
- Cook the chicken on medium heat while stirring intermittently until 15 to 20 minutes or till the chicken cooks thoroughly.
- Sprinkle the scallion greens over the pot.
- Serve hot Hawaiian chicken with rice and enjoy!
You may replace olive oil with any vegetable oil of your choice.
You may adjust the chili content according to your preference by adding or removing sweet paprika to the Hawaiian chicken.
You may prepare this amazing dish with just the breast or thighs of the chicken. This preparation also turns out nicely with skinless and boneless chicken pieces cut in to small cubes.
If you prefer thick sauce like consistency in your meals, you may add cornstarch slurry after step 9 and resume with step 10 as per the recipe directions.
To prepare the cornstarch slurry, add 1 teaspoon of cornstarch to 1 tablespoon of water and mix it until the cornstarch dissolves nicely and no lumps are present.