Hawaiian Chicken Pineapple Peppers (Printable)
Juicy chicken thighs in sweet tangy pineapple sauce with bell peppers and onions for a vibrant tropical meal.
# What You Need:
→ Meat
01 - 4 boneless, skinless chicken thighs
→ Fresh Produce
02 - 1 medium red bell pepper, sliced
03 - 1 medium yellow bell pepper, sliced
04 - 1 small red onion, sliced
05 - 1 cup fresh pineapple chunks
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 tablespoons sliced green onions
→ Marinade & Sauce
09 - 1/3 cup low-sodium soy sauce
10 - 1/4 cup pineapple juice
11 - 2 tablespoons brown sugar
12 - 2 tablespoons ketchup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Garnish
15 - 1 tablespoon toasted sesame seeds
# How To Cook:
01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, and rice vinegar until well combined. Reserve 1/4 cup of the marinade and set aside for basting later.
02 - Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, ensuring each piece is evenly coated. Seal and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
03 - Heat a large skillet over medium-high heat. Remove the chicken from the marinade, discarding the used liquid. Sear the thighs for 4 to 5 minutes per side until a golden-brown crust forms and the internal temperature approaches doneness. Transfer to a plate and set aside.
04 - In the same skillet, add the sliced red and yellow bell peppers, red onion, and fresh pineapple chunks. Stir-fry for 4 to 5 minutes until the vegetables are slightly softened but still retain a crisp-tender texture.
05 - Return the seared chicken to the skillet. Pour in the reserved marinade and bring to a gentle simmer. Stir in the cornstarch slurry and continue cooking for 2 to 3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken and vegetables.
06 - Transfer to serving plates and garnish with sliced green onions and toasted sesame seeds. Serve immediately alongside steamed jasmine rice or cauliflower rice.
# Expert Tips:
01 -
- The sauce clings to every bite of chicken like it was meant to be there, and honestly it was.
- It tastes like something you would order at a beachside restaurant but comes together on a random Tuesday with zero fuss.
02 -
- Never reuse the marinade that raw chicken soaked in as a finishing sauce unless you bring it to a full rolling boil first.
- The cornstarch slurry needs to be stirred right before you add it because it settles fast and you will end up with lumps instead of a silky sauce.
03 -
- Pat the chicken thighs dry before searing them because any surface moisture will steam the meat instead of giving you that gorgeous brown crust.
- Toast the sesame seeds in a dry pan for about 60 seconds until they turn golden and fragrant because the ones straight from the bag taste like nothing.