Hawaiian Chicken
Say Aloha To Chicken and Pineapple
Hawaiian Chicken recipes have one thing in common – pineapple! – and our Hawaiian Chicken features the fruit twice – with GOYA® Pineapple Jam and GOYA® Pineapple Chunks, to contribute a deliciously sweet taste to a savory dish. Garlic, ginger, and chopped nuts swim in white wine to create a surprising tropical medley. This is a chicken with pineapple recipe worth bragging about!
Add our easy Hawaiian Chicken to your repertoire for a flavorful, exotic dish that always delights.
Total Time
45m
Prep Time:15m
Yields:8 Servings
Ingredients
2 lbs.
<p><span>boneless, skin-on chicken thighs, cut into </span>¾<span>" cubes</span></p>
3 tbsp.
GOYA® Minced Garlic, divided
1½ tsp.
<p><span>ground dry ginger</span></p>
1
<p><span>egg, lightly beaten</span></p>
½ cup
<p><span>cornstarch</span></p>
¼ cup
½
<p><span>onion, finley chopped</span></p>
1
<p><span>medium green bell pepper,chopped</span></p>
2 tbsp.
1 tbsp.
1 cup
1 can
(20 oz.)
1 jar
(4 oz.)
GOYA® Fancy Pimientos, drained and chopped
¼ cup
<p>macadamia nuts, chopped</p>
Directions
Step 1
<p>In large container, mix chicken, 1 tbsp. garlic, Adobo and ginger. Cover and set in refrigerator to marinate at least 1 hour, and up to 12 hours. Bring to room temperature about 30 minutes before cooking.</p>
Step 2
<p>Working in batches, dip chicken in bowl of beaten eggs, letting excess eggs drip back into bowl. Dredge with cornstarch, patting off excess. Heat oil in 12″ skillet over medium-high heat. Add chicken. Cook, flipping occasionally, until golden brown on all sides, about 7 minutes per batch. Transfer chicken to paper towel-lined plate to drain.</p>
Step 3
<p>In same skillet saucepan, add onions, bell peppers, pimientos and garlic; cook, stirring occasionally, until vegetables begin to soften, about 2-3 minutes.</p>
Step 4
<p>Add tomato paste, pineapple jam, white cooking wine, pimientos and pineapple chunks; bring to boil. Reduce heat to low; simmer, stirring occasionally, until liquid begins to thicken, about 5 minutes. Return chicken to skillet. Cook, stirring occasionally, until completely coated in sauce, about 5 minutes more. Sprinkle in nuts. Serve with white rice.</p>
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Hawaiian Chicken
Prep Time: 15m
Total time: 45m
Yields: 8 Servings
<h2 class="subheader">Say Aloha To Chicken and Pineapple</h2>
<p>Hawaiian Chicken recipes have one thing in common – pineapple! – and our Hawaiian Chicken features the fruit twice – with GOYA® <a title="Pineapple Jam" href="/en/products/confectionery/jelly-and-jams#premiun-pineapple-preserve">Pineapple Jam</a> and GOYA® <a href="/en/products/pineapple-chunks-in-heavy-syrup/">Pineapple Chunks</a>, to contribute a deliciously sweet taste to a savory dish. Garlic, ginger, and chopped nuts swim in white wine to create a surprising tropical medley. This is a chicken with pineapple recipe worth bragging about!</p>
<p>Add our easy Hawaiian Chicken to your repertoire for a flavorful, exotic dish that always delights.</p>
Ingredients
2 lbs.
<p><span>boneless, skin-on chicken thighs, cut into </span>¾<span>" cubes</span></p>
3 tbsp.
GOYA® Minced Garlic, divided
1½ tsp.
<p><span>ground dry ginger</span></p>
1
<p><span>egg, lightly beaten</span></p>
½ cup
<p><span>cornstarch</span></p>
¼ cup
½
<p><span>onion, finley chopped</span></p>
1
<p><span>medium green bell pepper,chopped</span></p>
2 tbsp.
1 tbsp.
1 cup
1 can (20 oz.)
1 jar (4 oz.)
GOYA® Fancy Pimientos, drained and chopped
¼ cup
<p>macadamia nuts, chopped</p>
Directions
Step 1
<p>In large container, mix chicken, 1 tbsp. garlic, Adobo and ginger. Cover and set in refrigerator to marinate at least 1 hour, and up to 12 hours. Bring to room temperature about 30 minutes before cooking.</p>
Step 2
<p>Working in batches, dip chicken in bowl of beaten eggs, letting excess eggs drip back into bowl. Dredge with cornstarch, patting off excess. Heat oil in 12″ skillet over medium-high heat. Add chicken. Cook, flipping occasionally, until golden brown on all sides, about 7 minutes per batch. Transfer chicken to paper towel-lined plate to drain.</p>
Step 3
<p>In same skillet saucepan, add onions, bell peppers, pimientos and garlic; cook, stirring occasionally, until vegetables begin to soften, about 2-3 minutes.</p>
Step 4
<p>Add tomato paste, pineapple jam, white cooking wine, pimientos and pineapple chunks; bring to boil. Reduce heat to low; simmer, stirring occasionally, until liquid begins to thicken, about 5 minutes. Return chicken to skillet. Cook, stirring occasionally, until completely coated in sauce, about 5 minutes more. Sprinkle in nuts. Serve with white rice.</p>
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