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This fabulous Hawaiian Pineapple Chicken always awards me smiles from my family. The chicken is flavorful, tender and baked in a sticky sweet pineapple sauce that’s out of this world.

Let me show you how to make it happen.

Into a large pie plate or dish with raised sides place some flour, salt and lemon pepper. Each piece of chicken gets dredged into the mixture…

…then placed in a hot pan with olive oil.

The outsides should look nice and golden, like this!

All of the chicken is then place in a pan.

While your chicken has being seared, make this yummy sauce in a pan on the stove top.

Most of the sauce is poured over the chicken and the whole thing gets baked in the oven.

The remaining sauce is added along with pineapple chunks and baked for a bit longer. That’s it! Doesn’t it look delightful? It is.

It’s wonderful served over plain white rice, or give this incredible COCONUT RICE a try. It’s a match made in heaven, everyone.
Hawaiian Pineapple Chicken and December Menu Plan

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 7 servings


5 chicken breasts cut into strips
1/2 C flour
1 t salt
1 T lemon pepper
3 T olive oil
1 can pineapple chunks
1 1/4 C pineapple juice (use the pineapple juice from the can, there won't be enough to equal 1 1/4 C. Just add a bit of water to make up the difference.) 
3/4 C apple cider vinegar
1 t soy sauce
1/4 t ginger
1 chicken bullion cube
1 C sugar
2 T cornstarch
 green onions (optional, but tasty)


1. In a dish mix the flour, salt and lemon pepper.
2. Cut your chicken into strips with some kitchen scissors. Dredge the chicken through the flour mixture.
3. Into a large HOT skillet add the olive oil. Place each piece of chicken into the hot pan. Over medium heat cook the chicken until it is golden brown. Turn each piece over and repeat. Lay the golden brown chicken in a 9x13 pan that has been sprayed with cooking spray.
4. Pour the juice from the pineapple can into a measuring cup. Add enough water to the juice to equal 1 1/4 C.
5. In a medium sized sauce pan mix the ginger, sugar and cornstarch. Add all other sauce ingredients to this dry mixture and stir.
6. Bring the sauce to a boil over medium heat. Let it boil for 2 minutes, stirring occasionally. Then pour 2/3 of the sauce over the top of your chicken.
7. Bake uncovered at 375 degrees for 30 minutes.
8. Take the chicken out of the oven and pour the pineapple chunks over the top. Pour the rest of the sauce over the top of the chicken and return it to the oven. Bake for another 10-15 minutes. Sprinkle a bit of green onion over the top if you choose. Serve with rice...white or brown.

Recipe from Katherine Rose
Pinterest friendly image below…
Hawaiian Pineapple Chicken from Jamie Cooks It Up!

About Jamie

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  1. THE best pineapple chicken I've ever had! I added some sauteed diced onion and tomato to the bottom of the casserole dish then layed the chicken on top. I'll be printing this recipe out and making again 🙂

  2. So I totally made this for my family tonight I made a few substitutes though because I was short a few ingredients, it still went really well! I used fresh pineapple and instead of pineapple juice I just used water and I had no bouillon cubes so I just opted out and added a little more salt. YUM. Nice job and thanks for sharing!!!

  3. My fiance found out today that he got a doctoral fellowship to start his PhD work in history. I told him he could have anything he wanted for dinner, and he wanted your pineapple chicken he saw me looking at on Pinterest! It was delicious! Our only critique was to cut down on the apple cider vinegar (maybe half a cup). Thanks so much! We will make this again!

  4. I just made this for my family tonight and they LOVED it! Thanks so much for your AMAZING recipes!!!!!

  5. Although I have not made this recipe, I can tell it will be delicious. Also, it looks like you could use pork loin slices or boneless pork chops instead of the chicken.

  6. I made this last night, my second recipe from your website. I was very nervous over how it would turn out because all I could smell from the oven was vinegar. I shouldn’t have worried, it was absolutely wonderful. My husband declared it a keeper.