Hawaiian Pineapple Chicken

4 servings · 20 minutes preparation · 25 minutes cooking · 5 minutes cooling, chilling or resting

Ingredients

• 1.75 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon neutral high-heat oil, such as canola or avocado oil
• 1 medium red bell pepper, stemmed, seeded, and cut into 1-inch squares
• 1 medium green bell pepper, stemmed, seeded, and cut into 1-inch squares
• 2 cups pineapple chunks in 100% juice, drained with 1/2 cup juice reserved
• 3 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger
• 1/4 cup low-sodium soy sauce
• 3 tablespoons tomato ketchup
• 2 tablespoons packed light brown sugar
• 1 tablespoon rice vinegar
• 1.5 tablespoons cornstarch mixed with 2 tablespoons cold water
• 2 green onions, thinly sliced for garnish

Step-by-step instructions

1. Season cut chicken thighs uniformly with kosher salt and black pepper. Heat neutral oil in a 12-inch heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Place chicken pieces in a single layer, ensuring the pan is not overcrowded, and sear undisturbed for 4 to 5 minutes until deep golden brown on the bottom.
2. Turn chicken pieces over and sear the opposite side for 3 minutes to establish color. The meat will still be partially raw in the center at this stage. Transfer seared chicken and any released juices to a clean plate and set aside, retaining rendered oil in the skillet.
3. Reduce burner heat to medium. Add red and green bell pepper chunks to skillet and sauté for 3 minutes until slightly tender-crisp. Add minced garlic and grated ginger, stirring constantly for 45 to 60 seconds until fragrant while taking care not to burn the aromatics.
4. Whisk reserved 1/2 cup pineapple juice, low-sodium soy sauce, tomato ketchup, brown sugar, and rice vinegar together in a small bowl. Pour liquid mixture directly into the hot skillet, scraping up browned fond from the bottom with a wooden spoon. Bring sauce mixture to a gentle, steady simmer.
5. Return seared chicken and collected juices to skillet along with drained pineapple chunks. Stir ingredients to coat in sauce, reduce heat to medium-low, cover loosely with a lid, and simmer for 5 to 6 minutes until chicken registers 165°F (74°C) on an instant-read thermometer.
6. Give cornstarch slurry a quick stir and drizzle it slowly into the simmering skillet while stirring continuously. Cook uncovered for 1 to 2 minutes until sauce turns clear, glossy, and thick enough to coat the back of a spoon.
7. Remove skillet from heat source completely and allow dish to rest for 5 minutes off the burner so sauce stabilizes and chicken reabsorbs juices. Scatter sliced green onions over top and serve immediately while hot.

Kitchen notes

For the best crust on the chicken, pat pieces completely dry with paper towels before seasoning. If moisture remains on surface, meat will steam rather than brown. Using canned pineapple in 100% juice provides convenient, measured sweet juice for the glaze; if using fresh fruit, supplement with store-bought unsweetened pineapple juice. Avoid boiling aggressively after adding cornstarch, which can weaken starch bonds and thin sauce.

Storage & make-ahead

Store leftovers in an airtight glass or plastic container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of water or broth to loosen sauce, or microwave in 45-second intervals until warmed to 165°F (74°C). Not recommended for prolonged freezer storage as bell peppers turn soft and watery upon thawing. Refrigerate perishable leftovers within 2 hours (within 1 hour above 90°F/32°C), using shallow containers. If reheating, heat throughout to 165°F (74°C).