This delicious Hawaiian Skillet Chicken is quick, easy and ready in about 30 minutes! Enjoy alone or serve over rice for one tasty meal everyone will love!
This Hawaiian Skillet Chicken is one tasty dish! Juicy chicken smothered in an irresistible Hawaiian sauce made with ketchup, soy sauce, rice wine vinegar, brown sugar and fresh ginger. It’s so good you’ll want to drizzle it on everything! Seriously!
What’s even better is it’s so easy to make and can go from stove to table in about 30 minutes! Toss together a salad, whip up some rice to serve alongside the chicken and dinner is served.
What I also love about this recipe aside from it’s total deliciousness is it uses ingredients you probably already have on hand. If you don’t keep ginger on hand all the time do I have a handy tip for you! I love ginger! I use it a lot in my cooking including this recipe and I can’t get enough of the smell! I usually add a little minced ginger to my morning hot water and lemon ritual so I always have ginger on hand. One handy tip I’ve learned through the years is to keep peeled ginger in the freezer wrapped in plastic wrap and store in the freezer. Whenever a recipe calls for ginger you have it plus it makes it easier to grate and mince too! There’s no need to defrost it before using, just grate it frozen when needed. I love it and that’s the way i keep and store it. Since I like to make and try a lot of recipes that call for ginger this tip has saved me from not having fresh ginger!
If you’re looking to add some new chicken recipes to the weekly dinner menu this one is a must! If you have any chicken leftover it’s great the next day sliced up in a salad or even in a wrap!
Don’t miss these other tasty chicken recipes too!
- 4 boneless, skinless chicken breasts, trimmed (about 6-7 ounces each)
- 8 ounce can pineapple chunks, drained and juice reserved
- ¼ cup ketchup
- ¼ cup soy sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons brown sugar
- ½ teaspoon freshly minced ginger
- 2 tablespoons vegetable oil
- 1 small red onion cut into 1 inch pieces
- Salt and pepper
- 1 tablespoon cornstarch
- Cilantro for garnish
- Place chicken breasts between two sheets of wax paper and using a mallet or a rolling pin flatten chicken to about ½ inch thick.
- In a small bowl whisk ⅓ cup reserved pineapple juice, ketchup, soy sauce, vinegar, brown sugar and ginger until combined. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add onions and cook for about 4-5 minutes just until slightly tender.
- Season each side of chicken with salt and pepper.
- Add in chicken and cook about 5-7 minutes per side until chicken is thoroughly cooked.
- Remove chicken from skillet and set aside.
- Pour in sauce and deglaze skillet, about 1 minute.
- Reduce heat to medium-low.
- Add in pineapple chunks and return chicken to skillet, turning chicken to coat with sauce.
- Cook for 5-7 minutes longer, turning chicken halfway.
- Remove chicken to serving platter. Whisk in cornstarch to thicken sauce. Pour sauce over chicken and garnish with fresh cilantro.
*After I whisk the cornstarch to the sauce in the skillet I usually add the chicken back to the skillet and turn the chicken to coat to smother the chicken in the thick sauce.
TIP! Wrap fresh ginger in plastic wrap and in a freezer bag and store in the freezer. Whenever a recipe calls for fresh ginger you have fresh ginger right at your fingertips. Plus keeping it in the freezer makes it easier to mince too!