Hawaiian Skillet Chicken

5 from 2 reviews


  • 4 boneless (skinless chicken breasts, trimmed (about 67 ounces each))
  • 8 ounce can pineapple chunks (drained and juice reserved)
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons brown sugar
  • 1/2 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


  1. Place chicken breasts between two sheets of wax paper and using a mallet or a rolling pin flatten chicken to about 1/2 inch thick.
  2. In a small bowl whisk 1/3 cup reserved pineapple juice, ketchup, soy sauce, vinegar, brown sugar and ginger until combined. Set aside.
  3. Heat vegetable oil in a large skillet over medium-high heat.
  4. Add onions and cook for about 4-5 minutes just until slightly tender.
  5. Season each side of chicken with salt and pepper.
  6. Add in chicken and cook about 5-7 minutes per side until chicken is thoroughly cooked.
  7. Remove chicken from skillet and set aside.
  8. Pour in sauce and deglaze skillet, about 1 minute.
  9. Reduce heat to medium-low.
  10. Add in pineapple chunks and return chicken to skillet, turning chicken to coat with sauce.
  11. Cook for 5-7 minutes longer, turning chicken halfway.
  12. Remove chicken to serving platter. Whisk in cornstarch to thicken sauce. Pour sauce over chicken and garnish with fresh cilantro.


*Flattening chicken breasts is optional but recommended for even cooking.
*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!