Hawaiian Chicken
Chicken-cooked Hawaiian Style is a favorite in my home. I wanted to make a similar dish like Spicy Shrimp with pineapples in Sweet Chilli Sauce using chicken, since a dear supporter asked me. As I recently added that recipe, I decide to do something slightly different, using chicken with pineapples.
People tend to cook Hawaiian Chicken differently. I got my inspiration from my good old local cookbook “Naparima Cookbook” and Holly from the blog https://www.spendwithpennies.com. A lot of Hawaiian Chicken recipes are baked, including the one in the Cookbook. However, I saw Holly cooked Hawaiian Chicken on the stove in a skillet. I decided to try this version and as usual, I added my Trini touch to my favorite Hawaiian Chicken recipe. This one, is a quick and easy version of Hawaiian Chicken. As you know, my goal is to have quick and easy recipes to follow, tried and tested.
The best thing about cooking with pineapples is that your dish will be tasty. However, I always add my Trini style in seasoning chicken as I have proven that when you allow your meats to marinate with salt in herbs and spices, it is always much more delicious and tender to the bite.
How to cook Hawaiian Chicken
We are using boneless, skinless chicken. Firstly, cut your chicken in bite sizes, season your chicken and allow it to marinate for at least 30 minutes; if you have less time, 15 minutes will do. You are marinating your meats with salt and fresh green seasonings before cooking, this helps the meat to tenderize while adding some much-needed flavor. Ensure you coat all the meat pieces with your salt, pepper, and herbs. You can opt to use my green seasoning recipe or the ingredients in the ingredient list.
For this recipe, your main ingredients besides the chicken are simple ingredients that you can find in your kitchen. We need pineapple juice, (you will get your juice by draining the pineapple juice from a tin of pineapples.) I used 20 ounces can of pineapple. It will be more convenient to get pineapple chunks, but you need to slice them into pieces if you have rings. We are using both the pineapple chunks and the juice. Also, red and green bell peppers add color and appeal to your dish.
After you are satisfied that your chicken is thoroughly marinated to your preference, prepare your oil, cornstarch, and lightly whisked eggs. Heat your skillet or large pan, pour your oil in the skillet and allow it to heat for about 3-5 minutes. Roll your chicken pieces in the cornstarch, then coat it in your whisked egg. Put each piece in the hot skillet with oil and allow to fry on each side until golden brown. Place on a clean plate or platter.
To make your sauce, whisk your pineapple juice, soy sauce, sweet and sour sauce, minced garlic, and corn starch.
To add your sauce to your Hawaiian Chicken, ensure you wash the skillet with some hot water to remove the excess grease that accumulated while frying. Heat a large pan or skillet, add ½ tablespoon of canola oil or vegetable oil to the pot. Heat for about 2 minutes, add chopped onions, and allow to sauté for about a minute. Then add bell peppers, and mix well. Add your cooked chicken to the skillet and combine well with your vegetables. Leave to cook for about a minute. Pour your whisked sauce over the chicken and vegetables, then add your pineapple chunks. Reduce to low heat and allow to simmer until sauce is thick and chicken is thoroughly cooked. Remove from heat and garnish with chopped scallion. Serve warm.
Hawaiian Chicken
Equipment
- Large Skillet
Ingredients
- 2 pounds boneless skinless chicken breasts cut in bite sizes or diced
- 1/2 cup canola oil or vegetable oil, plus 1/2 tablespoon of oil
- 2 eggs large
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon thyme finely chopped
- 1 teaspoon rosemary finely chopped
- 1 teaspoon basil finely chopped or dried
- ¼ teaspoon black pepper
- 1/2 cup yellow onions diced
- 1 cup red bell peppers diced
- 1 cup green bell peppers diced
Alternatively, 2 tablespoons green season, salt, and black pepper.
Sauce
- 1 cup pineapple juice
- 3 tablespoons soy sauce
- 2 tablespoons sweet and sour sauce
- 1 tablespoon cornstarch
- 1 teaspoon garlic minced
- ½ teaspoon ginger minced
Instructions
- Cut your chicken into bite sizes or diced, season your chicken with salt, pepper,garlic ginger, thyme, rosemary and basil. Combine thoroughly to ensure you coat all the meat pieces with your salt, pepper, and herbs. Allow it to marinate for at least 30 minutes; if you have less time, 15 minutes will do.
- Heat your skillet or large pan on high heat for about 3-5 minutes. Add 1/2 cup canola or vegetable oil.
- Add your cornstarch on a plate; in a medium-size bowl, whisk two large eggs.
- Roll your chicken pieces in the cornstarch, then coat it in your whisked egg.
- Put each piece in the hot skillet with oil and allow to fry on each side until golden brown. Place on a clean plate or platter to cool. Remove skillet from heat and allow to cool.
- To make your sauce, whisk your pineapple juice, soy sauce, sweet and sour sauce, minced garlic, ginger, and corn starch.
- Now it's time to add your sauce to the chicken. Ensure to wash the skillet with some hot water to remove the excess grease that accumulated while frying the chicken. Heat your large pan or skillet, add ½ tablespoon canola or vegetable oil to your pot. Heat for about 2 minutes, then add chopped onions, and allow to sauté for about a minute. Then add bell peppers, and mix well.
- Add your cooked chicken to the skillet and combine well with your vegetables. Leave to cook for about a minute. Pour your whisked sauce over chicken and vegetables. Add diced pineapples. Reduce to low heat and allow to simmer until sauce is thick and the chicken is thoroughly cooked.
- Remove from heat and garnish with chopped scallion. Serve warm.