Hawaiian Style Fusion Chicken
Hawaiian Style Fusion Chicken
Ingredients
For the Marinade
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, or to taste
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
For Serving
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, grated ginger, minced garlic, sesame oil, and red pepper flakes to create the marinade.
⏱️ 5 min
- 2
Add the cut chicken thighs to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min
- 3
Heat olive oil in a large skillet or wok over medium-high heat. Remove chicken from marinade, reserving the marinade.
⏱️ 3 min
- 4
Add chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through.
⏱️ 7 min
- 5
Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min
- 6
Stir in the diced fresh pineapple and red bell pepper. Cook for another 2-3 minutes, until the pineapple is warmed through and the bell pepper is slightly tender-crisp.
⏱️ 3 min
- 7
Remove from heat. Garnish with sliced green onions and sesame seeds.
⏱️ 2 min
- 8
Serve immediately over cooked rice.
Kitchen Tools
Nutrition Facts (per serving)
Hawaiian Style Fusion Chicken
For the Marinade
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, or to taste
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
For Serving
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, grated ginger, minced garlic, sesame oil, and red pepper flakes to create the marinade.
⏱️ 5 min - 2
Add the cut chicken thighs to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 5 min - 3
Heat olive oil in a large skillet or wok over medium-high heat. Remove chicken from marinade, reserving the marinade.
⏱️ 3 min - 4
Add chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through.
⏱️ 7 min - 5
Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min - 6
Stir in the diced fresh pineapple and red bell pepper. Cook for another 2-3 minutes, until the pineapple is warmed through and the bell pepper is slightly tender-crisp.
⏱️ 3 min - 7
Remove from heat. Garnish with sliced green onions and sesame seeds.
⏱️ 2 min - 8
Serve immediately over cooked rice.