Sweet Hawaiian Chicken is a crispy chicken stir-fry with pineapple, onion, and bell pepper coated in a glossy sweet, tangy, and lightly spicy sauce.
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This Sweet Hawaiian Chicken uses supermarket staples, canned pineapple juice, and a seasoned cornstarch-flour coating for takeout-style crunch.
Ginger, garlic, soy sauce, and chiles balance the pineapple's sweetness, while the vegetables stay tender-crisp.
Ingredients You'll Need
- Chicken: Cut into evenly sized pieces so it cooks at the same rate and stays tender.
- Eggs, flour, and cornstarch: Create the crisp coating that helps the sauce cling to the chicken.
- Pineapple: Adds juicy sweetness, while the pineapple juice forms part of the sauce.
- Onion and bell pepper: Add freshness, color, and a tender-crisp texture.
- Garlic and ginger: Provide the aromatic base of the sauce.
- Soy sauce and chiles: Balance the sweetness with savory flavor and mild heat.
- Cornstarch: Thickens the sauce until glossy enough to coat the chicken and vegetables.
How to Make Sweet Hawaiian Chicken
Note: The full instructions are provided in the recipe card below.
- Marinate the Chicken: Combine the chicken with the marinade ingredients and let it rest while you prepare the sauce and coating mixtures.
- Coat the Chicken: Dip the chicken into the seasoned egg mixture, then press it into the flour and cornstarch mixture until thoroughly coated.
- Fry Until Crisp: Cook the chicken in batches until golden, crisp, and fully cooked, then drain it on paper towels.
- Cook the Vegetables: Sauté the chiles, garlic, ginger, onion, and bell pepper until fragrant and tender-crisp.
- Thicken the Sauce: Pour in the sweet sauce mixture and cook until it thickens and becomes glossy.
- Combine and Finish: Return the chicken and pineapple to the wok and toss until everything is evenly coated with the sauce.
Storage, Make Ahead, and Freezing
Storage: Store cooled Sweet Hawaiian Chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet or oven for the best texture.
Make Ahead: Prepare the sauce, cut the vegetables, and marinate the chicken in advance. For the crispiest coating, fry the chicken and combine everything with the sauce just before serving.
Freezing: Freeze the cooked chicken and sauce separately for up to 2 months. Thaw overnight in the refrigerator, reheat the chicken until crisp, then toss it with the warmed sauce, pineapple, and vegetables.
Camila's Tips & Variations
- Coating falls off: Let the excess egg drip away before pressing the chicken firmly into the flour and cornstarch mixture.
- Chicken browns too quickly: Reduce the heat slightly so the coating does not burn before the center reaches 165°F.
- Sauce becomes too thick: Stir in a small splash of water or pineapple juice until it reaches a glossy, pourable consistency.
- Vegetables become soft: Cook the onion and bell pepper only until tender-crisp before adding the sauce.
- Milder version: Reduce or omit the chiles while keeping the ginger and garlic for flavor.
- More colorful vegetables: Use a combination of red, yellow, or green bell peppers.
Frequently Asked Questions
Do I need a wok to make Sweet Hawaiian Chicken?
No. A large, deep skillet works well as long as it provides enough room to fry the chicken in batches and toss everything with the sauce.
Can I use fresh pineapple instead of canned pineapple?
Yes. Cut fresh pineapple into small chunks and use pineapple juice for the sauce. Fresh pineapple may taste slightly more tart than canned.
How do I keep the fried chicken warm while finishing the dish?
Place the cooked chicken on a wire rack set over a baking sheet and keep it in a low oven. This prevents the bottom from becoming soggy while you prepare the vegetables and sauce.
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Recipe
Sweet Hawaiian Chicken
Equipment
Ingredients
- 1 Kg (2.2 Pounds) boneless, skinless chicken breast cut into 1-inch cubes
For the Marinade:
- 1 tablespoon Chinese Shao Shing cooking wine
- ½ teaspoon Kosher salt , to taste
- ½ teaspoon ground black pepper
- ½ teaspoon granulated garlic
- 2 tablespoons canned unsweetened pineapple juice
For the Batter:
- 3 large eggs
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1-½ teaspoons ground black pepper , divided
- 1 teaspoon granulated garlic , divided
For Frying:
- ½ cup peanut oil , as needed
For the sauce:
- 1 tablespoon ginger , grated
- 1 cup canned unsweetened pineapple juice
- ½ cup light brown sugar
- ⅓ cup Sweet Baby Ray's Barbeque Sauce , hoisin sauce, or ketchup
- ⅓ cup Kikkoman Less Sodium Soy Sauce
- 1 tablespoon rice vinegar
- 1 teaspoon knorr chicken-flavored bouillon
- 5 teaspoons cornstarch
- Kosher salt , to taste
For the Stir Fry:
- 4 Dry whole chili peppers
- 3 garlic cloves , minced
- 1 teaspoon red pepper flakes
- 1 Poblano pepper , chopped into small bite-sized pieces
- 1 Red Bell pepper , chopped into small bite-sized pieces
- 2 medium onions , chopped into small bite-sized pieces
- 1 (20 oz.) canned pineapple chunks, drained*( Reserve the juice for later use)
Instructions
- Place the chicken into a medium mixing bowl, add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
- In a small bowl, combine the sweet sauce ingredients; set aside. In a medium bowl, combine the cornstarch, ½ teaspoon granulated garlic, and 1 teaspoon pepper. Whisk the eggs with ½ teaspoon ground black pepper and ½ teaspoon granulated garlic in a medium bowl.
- In a 14-inch wok over medium/medium-high heat, heat the oil until shimmering. Then, working in batches, dredge the chicken in the egg mixture, and let the excess drip back into the bowl. Finally, coat in the flour and cornstarch mixture, be sure to press it and move it around so that it's thoroughly coated; shake off excess.
- Then, add the chicken pieces in a single layer - it's okay if some pieces are touching. Cook, undisturbed, for 4 to 5 minutes, until the chicken turns brown and crisp.
- Watch carefully and reduce the heat if the chicken starts to burn. Flip the pieces and continue cooking until the chicken is golden on all sides and cooked through to an internal temperature of 165 degrees, 3 to 5 minutes. (Thicker pieces of chicken may take a bit longer). Remove the Sweet Hawaiian chicken from the oil to a paper towel to drain.
- Once finished frying the Sweet Hawaiian chicken, clean the wok with a paper towel using a kitchen tong and add a little more oil over medium heat. When the oil is hot, add the chiles to saute for around 1 minute.
- Next, add the garlic and ginger and cook stirring until it releases its fragrance, about 1 minute or so. Next, add the onion and bell pepper to the wok and saute for 2 - 3 minutes, or until tender-crisp.
- Again, mix well the sweet sauce mixture to dissolve the cornstarch, then gently pour into the wok, and bring it to a boil, cook stirring, until the sauce thickens, about 3 minutes.
- Add the chicken back to the wok and the pineapple chunks and toss everything together until thoroughly combined with the sauce, about 1 minute. Taste and adjust salt and pepper if needed. Garnish with sesame seeds or chopped green onion, if desired. Serve the Sweet Hawaiian Chicken with white rice and Chinese cucumber salad.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
