Hawaiian Chicken
Hawaiian Chicken is like a cross between pineapple chicken, sweet and sour chicken, and brown sugar chicken. It has a sweet sticky sauce, and delightful chunks of pineapple and peppers, served over white rice.
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- 2 pounds boneless skinless chicken breasts (diced)
- salt and black pepper (to taste)
- 2 cups diced bell peppers (red, orange or yellow)
- 1 whole pineapple (diced)
- 3 cups cooked white rice
- 1 tablespoon olive oil
- 3 tablespoons soy sauce
- 3 tablespoons dark brown sugar
- 2 tablespoons rice vinegar
- ½ teaspoon ground ginger
- 1 tablespoon minced garlic
- ½ cup barbecue sauce
- ½ cup pineapple juice
Langkah-langkah
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt and pepper then add to the skillet.
Sear outside until a nice golden crust forms.
Remove chicken from pan, add in bell peppers and saute for 3-5 minutes until tender, remove from pan.
Add sauce ingredients to pan, and bring to a simmer, add chicken back in, and cook on medium-low heat, letting sauce reduce while chicken cooks through.
Add peppers and pineapple to pan, and cook a few minutes more, until sauce is thick, sticky, and glossy, and peppers are tender.
Serve over cooked white rice.
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