hawaiian pineapple chicken recipe with Sticky Miso Glaze

Name: hawaiian pineapple chicken recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 1.5 lb boneless, skinless chicken thighs; 14 oz fresh pineapple, cut into 0.8 inch chunks; 0.25 cup alcohol-free soy sauce; 3 tbsp white miso paste; 2 tbsp rice vinegar; 2 tbsp light brown sugar, packed; 1 tbsp fresh ginger, grated; 3 cloves garlic, minced; 0.5 cup pineapple juice; 1 tbsp cornstarch; 1 tbsp toasted sesame oil; 1 tbsp neutral oil (canola or vegetable); 0.25 tsp black pepper; Cooked white rice, for serving; Toasted sesame seeds, for serving; Fresh cilantro, chopped, for serving

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I’m always looking for easy dinner ideas that feel special, especially ones that get the kids excited about chicken. This hawaiian pineapple chicken recipe is here to break up the routine with a burst of sweet, savory, and tangy flavors. We’re skipping basic teriyaki and creating a deep, sticky miso glaze that clings perfectly to every piece of chicken and pineapple. The aroma as it caramelizes in the skillet makes this an irresistible meal for all ages. It’s fast enough for a weeknight, and the combination of juicy chicken thighs and caramelized pineapple truly makes this a new family favorite.

hawaiian pineapple chicken recipe — Hawaiian Pineapple Chicken Recipe 9

Ingredients

700 g (1.5 lb) boneless, skinless chicken thighs: The higher fat content of thighs ensures the chicken stays incredibly juicy and tender during the high-heat searing process. Cut them into even 3 cm (1.2 inch) pieces so they cook quickly and evenly. Pat them completely dry before cutting to ensure a good sear.
400 g (14 oz) fresh pineapple: Fresh pineapple is essential for the best texture and bright, acidic flavor. Cut the fruit into uniform 2 cm (0.8 inch) chunks for easy incorporation with the chicken. If unavailable, use high-quality canned pineapple chunks drained well, but know the flavor will be slightly less vibrant.
60 mL (1/4 cup) alcohol-free soy sauce: The base for the savory portion of our sticky glaze. Using an alcohol-free version ensures maximum flavor and avoids alcohol-based off-tastes when searing. If you prefer a low-sodium option, adjust the amount of miso paste accordingly.
45 mL (3 tbsp) white miso paste: This adds a rich, salty umami depth that elevates the recipe beyond standard Hawaiian chicken. White miso (shiro miso) is milder and sweeter than red miso, balancing well with the pineapple and brown sugar. Ensure it’s well-whisked into the sauce mixture to prevent clumps.
30 mL (2 tbsp) rice vinegar: Provides the necessary acidity to cut through the richness of the miso and sweetness of the pineapple and sugar. Helps brighten the flavor profile and balance the sauce. Do not substitute with strong white vinegar or apple cider vinegar, which have too harsh a flavor.
30 mL (2 tbsp) light brown sugar, packed: Creates the classic sticky texture and caramelization, enhancing the tropical sweetness. Using brown sugar adds more depth than granulated white sugar due to the molasses content. Pack tightly into the measuring spoon for consistent results.
15 g (1 tbsp) fresh ginger, grated: Adds a necessary warm, pungent aroma that complements the garlic and brightens the overall glaze. Ensure you use fresh ginger, as dried ginger powder will not provide the same aromatic lift. No need to peel if using a microplane to grate.
3 cloves garlic, minced: A foundational aromatic base that balances the sweet and savory elements. Mince finely to ensure the flavor disperses evenly throughout the sauce during cooking. Use fresh garlic, as garlic powder lacks the necessary punch.
120 mL (1/2 cup) pineapple juice: Used to thin the glaze base and infuse the sauce with additional tropical flavor. It also contains natural enzymes that help tenderize the chicken slightly during marination. Use the juice from the canned pineapple (if using) or from a fresh-cut pineapple if possible.
15 mL (1 tbsp) cornstarch: The essential thickening agent for creating the signature sticky glaze texture. Whisk with cold water to create a slurry before adding to the simmering sauce to avoid clumping. This slurry technique ensures a smooth, glossy sauce.
15 mL (1 tbsp) toasted sesame oil: Adds a finishing nutty, toasted flavor that is characteristic of many Asian-inspired dishes. Add it to the glaze mixture at the beginning to allow the flavor to permeate the sauce. Do not use regular sesame oil, as the flavor is not as intense.
15 mL (1 tbsp) neutral oil (canola or vegetable): For searing the chicken and achieving deep caramelization. Use an oil with a high smoke point to ensure the chicken browns properly without burning. Do not use olive oil, as it will burn at the required temperature.
1.25 mL (1/4 tsp) black pepper: Provides a gentle spice to balance the sweetness. Freshly cracked pepper offers the best flavor. You can substitute white pepper if preferred.
For serving: Cooked white rice (such as jasmine or basmati), toasted sesame seeds, chopped fresh cilantro.

Instructions

For my family, this hawaiian pineapple chicken recipe has become a go-to for quick weeknight dinners; I often start the marinade before leaving work so it’s ready to sear as soon as I get home. This recipe relies on a two-part glaze process for a deep, rich flavor that clings perfectly to the high-protein chicken thighs.

Prepare the sticky miso glaze: In a medium bowl, whisk together the alcohol-free soy sauce, white miso paste, rice vinegar, light brown sugar, grated fresh ginger, minced garlic, pineapple juice, and toasted sesame oil. Whisk thoroughly until the miso paste is completely dissolved and the mixture is smooth. Reserve exactly half of the glaze for later use; do not mix it with the chicken yet.
Marinate the chicken: Place the pre-cut chicken thighs in a separate bowl and pour the first half of the glaze over them. Toss well to ensure every piece of chicken is thoroughly coated. Marinate at room temperature for 20 minutes for a quick meal, or refrigerate for up to 2 hours if preparing ahead. The short marination time is what makes this a truly easy hawaiian pineapple chicken recipe for weeknights.
Sear the chicken: Heat the neutral oil in a large skillet or wok over medium-high heat until it shimmers. Add the marinated chicken pieces to the hot pan in a single layer, ensuring not to overcrowd. Sear for 3-4 minutes per side until they develop a deep golden-brown crust and caramelization. If your pan looks overcrowded and steaming, remove half the chicken, sear the rest, and return all chicken for the next step. This high-heat sear locks in flavor and creates the delicious, slightly crisp exterior that contrasts with the juicy interior.
Add the pineapple: Introduce the pineapple chunks to the skillet with the browned chicken. Stir occasionally and cook for 2-3 minutes, allowing the pineapple to lightly caramelize around the edges. The goal is to warm the pineapple and slightly soften it, not to cook it until mushy.
Thicken the sauce: In a small separate bowl, create a slurry by whisking the cornstarch with 30 mL (2 tbsp) of cold water until smooth. Pour the reserved second half of the miso glaze into the skillet with the chicken and pineapple. Bring the sauce to a simmer and immediately stir in the cornstarch slurry. Continue to simmer for 2-3 minutes, stirring constantly, until the sauce thickens significantly and coats the chicken and pineapple in a glossy, rich glaze, completing this amazing hawaiian pineapple chicken recipe.
Finish and serve: Ensure the chicken reaches an internal temperature of 74°C (165°F) for safety before serving. Spoon a generous amount of the sticky glaze over everything and serve immediately over hot, cooked white rice. Sprinkle with toasted sesame seeds and fresh cilantro to garnish for a professional and colorful finish. This hawaiian pineapple chicken recipe is best when served fresh, allowing the rice to soak up all the flavorful sauce.

Meal Prep Tips for Easy Weeknight Dinners

The sticky miso glaze for this hawaiian pineapple chicken recipe is perfect for making ahead. Having a well-stocked pantry and a few steps done in advance turns this into a high-protein, quick meal solution for busy nights.

Prepare the chicken ahead of time: You can mix the glaze (Step 1) and store it separately in an airtight container for up to 3 days. Marinate the chicken (Step 2) for up to 24 hours in the refrigerator.
Freeze for later: Combine the raw chicken pieces and the first half of the glaze in a freezer-safe bag. Squeeze out the excess air, seal, and freeze for up to 3 months. Thaw overnight in the refrigerator before proceeding with the searing steps.
Store leftovers safely: Leftovers will stay fresh in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over medium heat or in the microwave; add a splash of water if the sauce has thickened too much when cold.

Smart Swaps and Variations for Your Hawaiian Chicken

This recipe is very flexible, allowing for easy substitutions to create a healthy eating plan that fits your family’s preferences. These variations ensure everyone at the table enjoys this vibrant meal.

Protein variations: While chicken thighs provide the best flavor and juiciness, you can easily use boneless, skinless chicken breast. Cut the breast into similar-sized pieces and watch the cooking time carefully, as it cooks faster and can dry out. Shrimp works great too; reduce the cooking time significantly to only 1-2 minutes per side to avoid overcooking.
Vegetable add-ins: When I make this on a busy weeknight, I often add bell peppers and broccoli florets directly to the skillet after the pineapple. This turns it into a complete sheet pan meal in one pan. Stir-fry until the vegetables are tender-crisp for extra texture.
Glaze changes: To make this gluten-free, substitute tamari for the soy sauce and ensure your miso paste is verified gluten-free. For a less sweet glaze, reduce the brown sugar by half and increase the amount of rice vinegar slightly to balance the flavor. If you prefer a little heat, add a pinch of red pepper flakes with the garlic and ginger.

What to Serve with Hawaiian Pineapple Chicken

The rich, sticky glaze coats everything beautifully, so choosing the right side dish is essential for soaking up all the flavor.

Rice variations: While white jasmine rice is standard, you can also serve this over brown rice for a healthier, high-fiber option. Alternatively, use cauliflower rice to reduce carbs and add extra vegetable intake, making this a great low-carb meal.
Green sides: A simple green salad with a light vinaigrette provides a fresh contrast to the rich, sticky sauce. Steamed or roasted broccoli florets are also a great choice.
Noodle options: Serve this hawaiian pineapple chicken and pineapple over stir-fried noodles or rice noodles for a different texture. The sauce coats the noodles beautifully, making it feel like a complete meal.

Frequently Asked Questions

Q: Is this recipe gluten-free?

No, traditional miso and soy sauce often contain wheat. You can easily adapt it by using tamari instead of soy sauce and choosing a certified gluten-free miso paste.

Q: Can I use chicken breast instead of thighs?

Yes, but chicken thighs retain moisture better. If using breast, cut into similar-sized pieces and watch the cooking time carefully, as it cooks faster and can dry out.

Q: My sauce is not thickening enough; what should I do?

The cornstarch needs enough heat and time to activate fully. Make sure the sauce is simmering for at least 2 minutes. If it still hasn’t thickened, create a second mini-slurry with 1 tsp cornstarch and 1 tbsp cold water, and stir it in.

Q: Can I make this in the slow cooker?

For best results, sear the chicken in the skillet first to achieve the browning. Then add it to the slow cooker with the glaze. Add the cornstarch slurry during the last 30 minutes of cooking on high to thicken the sauce.

Q: Can I use canned pineapple instead of fresh?

Yes, canned pineapple chunks work as well. Be sure to drain them thoroughly before adding to the skillet to avoid excess liquid in the sauce. Fresh pineapple offers better texture and a brighter flavor.

Q: How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave; a splash of water helps thin the sauce if needed.

Conclusion

This hawaiian pineapple chicken recipe proves that weeknight meals can be both fast and incredibly flavorful, thanks to the rich and savory sticky miso glaze. Pin this hawaiian pineapple chicken recipe now and plan to make it this week for a dinner everyone will love!

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Hawaiian Pineapple Chicken Recipe