Hawaiian Chicken

1. Mix the sauce. In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil (if using), and red pepper flakes (if using). In a separate small bowl, stir together 1 tbsp cornstarch and 2 tbsp water to make a slurry. Set both aside.

   

2. Coat the chicken. Pat chicken dry, then season with salt and pepper. Toss with 2 tbsp cornstarch until lightly coated. This helps it brown and gives the sauce something to cling to.

3. Sear the chicken. Heat a large skillet over medium-high heat. Add 1 tbsp oil. Sear chicken in a single layer (work in batches if needed) until browned on both sides, about 2 to 3 minutes per side. It does not have to be cooked through yet. Transfer to a plate.

   

4. Sauté the veggies. Reduce heat to medium. Add remaining 1 tbsp oil, then add onion and bell peppers. Cook, stirring, until crisp-tender, about 4 to 5 minutes. Add garlic and ginger and cook 30 seconds, just until fragrant.

   

5. Simmer the sauce. Reduce heat to medium-low, then pour the sauce into the skillet and bring to a gentle simmer, stirring as it warms so the sugars do not catch. Stir in the pineapple chunks.

6. Thicken and finish. Stir the cornstarch slurry again (it separates fast), then pour it into the simmering sauce while stirring. Let it bubble for 1 to 2 minutes until glossy and thickened. Return chicken (and any juices) to the skillet and simmer until chicken is cooked through, about 2 to 4 minutes (or until it reaches 165°F). Taste and adjust: a splash more vinegar for tang, a pinch of salt for balance, or a spoon of brown sugar if your pineapple is extra tart.

7. Serve. Spoon over hot rice and finish with green onions and sesame seeds if you like.

   

Tips and variations

• Make it a sheet pan dinner: Toss chicken, peppers, and onion with a little oil and salt. Roast at 425°F for 18 to 22 minutes, then simmer sauce in a small pot and toss together with pineapple at the end.
• Swap the protein: Shrimp cooks fast. Add it at the end and simmer just until pink, usually 2 to 3 minutes. Pork tenderloin also works great in bite-sized pieces.
• Add more veggies: Broccoli florets, snap peas, or carrots are all welcome. Keep them crisp-tender so the dish stays lively.
• Want it spicy? Add a squirt of sriracha-style hot sauce, or sauté a diced jalapeño with the peppers.
• Sauce rescue: Too thick? Add water 1 tablespoon at a time. Too thin? Simmer 2 minutes longer, or add a tiny extra slurry (1 tsp cornstarch + 1 tsp water).