I grew up with this Hawaiian Chicken recipe, and It always reminds me of family. It’s my Grandmother’s recipe, and then my Mom started making it. It’s made with a classic teriyaki sauce and chunks of pineapple, with sweet peppers cooked in the sauce to serve over rice. It’s a family dinner that we love.

I’m always looking for fresh family dinner ideas. Sometimes we just get stuck in a rut. I remembered my Grandmother making this dish and I figured my kids might like it since it’s slightly sweet. I was wrong. They love it and it’s regularly on our dinner rotation. The sauce is extra delicious when you serve it over white rice. I think that’s one of the many reasons why they love it.

Looking for even more great family dinner recipes? Here are some of my favorite dinner recipes that even the kids love:

• Taco Tater Tot Casserole
• Sheet Pan Sausage and Veggies
• Doritos Taco Pie

What To Serve With Hawaiian Chicken

Like my Grandmother always said “this is an oldie, but a goodie – even if it’s a little work” and I think she’s referring to the sauce and sides. The sauce is what brings all of the flavors together. It’s cornstarch based, so you spend a bit of time stirring it until it’s translucent. 

I serve white rice with our Hawaiian Chicken, but any side rice that you prefer will work. The slivered almonds add some texture and you can omit those as well if you’re not a nut person. The sticky white rice absorbs some of the sauce and it tastes amazing together.

How To Store Leftovers

Once the chicken has cooled, transfer it to an airtight food storage container. Keep it refrigerated. For the best freshness, enjoy the chicken within 4-5 days of making it. To reheat the chicken, I like to reheat individual portions in the microwave, on high, for 2-3 minutes. Rice is really hard to reheat. Use an electric rice steamer to make a new batch, if you’d like.

Can You Freeze Hawaiian Chicken?

Yes! Hawaiian Chicken freezes well. Store the chicken in a food storage container or in a freezer bag. Store the chicken in the back of the freezer where temperatures are more stable. Keep the chicken frozen for up to 3 months. Let it thaw in the refrigerator, overnight, before reheating again. Once again, I just make a new batch of rice to serve with it.

Hawaiian Chicken Ingredients:

• Boneless Skinless Chicken Breasts
• Green Peppers
• Eggs
• Salt
• All-Purpose Flour
• Black Pepper
• Vegetable Oil
• Chicken Broth
• Pineapple Chunks – Mango chunks are a great substitute

For the sauce:

• Soy Sauce – low sodium soy sauce works as well
• Cornstarch
• Sugar
• Salad Vinegar
• Chicken Broth

Extras:

• White Rice – or use brown rice
• Slivered Almonds – as garnish

Step-by-Step Directions To Make Hawaiian Chicken

Remove seeds from 3 green peppers, wash and cut into 1″ squares. Cook in salted water, bringing to a boil, for 10 minutes. Drain the water. Beat 2 eggs, 1 teaspoon salt, 3 tablespoons flour and 1/4 teaspoon pepper to make a smooth paste.

Dip chicken into the batter & coat well.

Fry the chicken breasts in 1/2 cup of vegetable oil. Drain off excess fat.

Add 1/3 cup chicken broth, the cut peppers and 1 can of pineapple chunks together with the chicken. Simmer for about 10 minutes (do not boil).

For the sauce, combine: cornstarch, soy sauce, sugar, salad vinegar & chicken broth.

Stir constantly, soaking until translucent for about two minutes.

Pour the sauce over the chicken and cook for another five minutes until simmering. Serve over white rice and sprinkle slivered almonds over the chicken.