Say hello to our easy take on Hawaiian chicken. This version isn’t a traditional Hawaiian recipe, but combines pineapple juice, garlic, soy sauce, and honey to create a sweet, savory, slightly sticky chicken that pairs beautifully with stir-fried vegetables and rice noodles. It’s kid-friendly, quick to prepare, and ideal for meal prep or a weeknight dinner that feels special.
The bright fruitiness of pineapple balances the deep umami of soy sauce, while garlic and ginger add aromatic depth. You can sear and shred chicken as shown here, but the recipe works well with rotisserie chicken or shredded Instant Pot chicken if you prefer. Assemble bowls with noodles, stir-fried vegetables, and fresh pineapple for a satisfying meal that travels well for lunches.
What You Need for these Hawaiian Chicken Bowls
- Boneless skinless chicken breast
- Pineapple juice (or fresh pineapple blended and strained)
- Fresh ginger
- Ketchup
- Soy sauce (or substitute)
- Honey
- Onion (purple or red recommended)
- Sweet bell peppers
- Rice noodles (or other noodles / rice)
- Fresh pineapple
- Avocado oil or other neutral oil for searing
- Coconut oil for stir-frying vegetables (optional)
Ingredient Substitutions and Variations
- Greens: This version uses kale, but baby spinach, bok choy, or thinly sliced cabbage work well in the stir fry.
- Soy sauce: If you need a soy-free option, use coconut aminos or tamari for a similar savory flavor.
- Noodles: Rice noodles are pictured, but you can swap in egg noodles, udon, or serve the chicken and vegetables over steamed rice, cauliflower rice, or coconut quinoa.
- Chicken: Use leftover shredded chicken, rotisserie chicken, baked chicken, or Instant Pot shredded chicken to save time.
- Pineapple: Fresh pineapple adds brightness, but canned unsweetened pineapple also works in a pinch.
Tips for Success
- Season the chicken simply with salt before searing to develop a caramelized surface that holds the sauce well.
- Let the cooked chicken rest briefly, then shred with two forks for the best texture before tossing with the sauce.
- Stir-fry vegetables on medium-high heat so they stay bright and slightly crisp—this contrast pairs nicely with the soft shredded chicken and noodles.
- For a little heat, add red pepper flakes or a splash of chili sauce to the stir-fry sauce.
- Adjust the sweetness by varying the honey amount to your taste, especially if using very sweet pineapple juice.
Recipe
Servings: 4 | Prep: 10 mins | Cook: 10 mins | Total: 20 mins
For the Hawaiian Chicken
- 2 tablespoons avocado oil (or neutral oil)
- 16 oz boneless skinless chicken breasts (about 3 medium or 4 small)
- 1 teaspoon salt
- 1/2 cup pineapple juice*
- 2 tablespoons ketchup
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce (or substitute)
- 1 tablespoon honey
For the Pineapple Stir Fry
- 1 tablespoon coconut oil
- 1 cup diced purple onion (about 1/2 medium onion)
- 2 large sweet peppers, diced
- 2 cups packed chopped kale
- 1 tablespoon pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce (optional)
- 1/2 tablespoon honey
- 1 tablespoon minced garlic
Other
- 2 cups rice noodles (prepare according to package)
- 1 cup fresh pineapple, chunked
Instructions
1. Cook the Chicken
- Season chicken breasts with 1 teaspoon salt. Heat avocado oil in a skillet over medium-high heat. When hot, add the chicken and sear 6–8 minutes per side, or until the internal temperature reaches 160°F (it will continue to cook while resting).
- Remove the chicken and let it cool slightly, then shred with two forks.
2. Prepare the Sauce and Toss
- Whisk together pineapple juice, ketchup, grated ginger, minced garlic, soy sauce, and honey in a bowl. Toss the shredded chicken with the sauce until well coated.
3. Make the Pineapple Stir Fry
- Heat 1 tablespoon coconut oil in a skillet over medium-high heat. Add diced onion and bell peppers and sauté 4–5 minutes until the onions are almost translucent.
- Add the kale and cook a few more minutes until wilted but still bright.
- In a small bowl combine 1 tablespoon pineapple juice, 1 tablespoon soy sauce, chili sauce (if using), 1/2 tablespoon honey, and 1 tablespoon minced garlic. Add to the skillet and toss to heat through.
4. Cook the Noodles and Assemble
- Cook rice noodles according to package instructions. Rinse briefly with cold water and set aside.
- Divide noodles among bowls, then top with shredded Hawaiian chicken, the pineapple stir fry, and fresh pineapple chunks. Serve immediately.
Storage
Store leftover components or assembled bowls in an airtight container in the refrigerator for 3–4 days. If storing separately, keep noodles, chicken, and vegetables in separate containers to preserve texture.
How to Reheat
Bring refrigerated bowls to room temperature for a few minutes, then reheat in the microwave for 30–60 seconds until warmed through. For best texture, reheat the chicken and vegetables in a skillet over medium heat for a few minutes, then add the noodles briefly to warm.
Serving Suggestions
These bowls are satisfying on their own, but pair nicely with a light side salad for extra greens. A crunchy pineapple coleslaw or an Asian-style sesame salad complements the sweet-savory flavors. Garnish bowls with sliced green onions, sesame seeds, or a squeeze of lime for brightness.
Tips & Notes
- Pineapple juice from fresh fruit: If you don’t have store-bought juice, blend 2 cups fresh pineapple with 1/4 cup water and strain through a sieve to extract juice.
- Leftover or rotisserie chicken is a great time-saver. You can also bake or pressure-cook the chicken and shred it.
- Pad Thai-style rice noodles are recommended for texture, but any rice or wheat noodle will work.
- Adjust sweetness and heat to taste—add more honey for a sweeter sauce, or chili sauce/red pepper flakes to add spice.
Nutrition (per serving, approximate)
Calories: 342 kcal • Carbohydrates: 69 g • Protein: 29 g • Fat: 7 g • Fiber: 5 g • Sugar: 21 g
Nutrition information is automatically calculated and should be used as an estimate.