The Hawaiian Chicken Rice Skillet is a culinary postcard from the tropics, a vibrant, one-pan wonder that captures the sun-drenched, aloha spirit of the islands in a comforting, family-friendly meal. Imagine tender, juicy chunks of chicken, caramelized in a sweet and tangy pineapple-infused glaze, nestled within a bed of fluffy, savory rice that has absorbed every drop of flavorful coconut and soy-infused broth. Studded throughout are bright pops of color and taste: golden pineapple chunks, crisp bell peppers, and the subtle oniony bite of scallions. This dish is a beautiful fusion of influences, drawing from the classic Hawaiian plate lunch (often featuring a protein with rice and mac salad) and the sweet-savory profile of beloved teriyaki, while embracing the simplicity and efficiency of a one-skillet supper.
Why Is This Hawaiian Chicken Rice Skillet So Popular?
The widespread appeal of the Hawaiian Chicken Rice Skillet is a testament to its perfect storm of convenience, flavor, and universal likability. First and foremost, it is the epitome of a complete one-pan meal. It efficiently cooks protein, starch, and vegetables together, minimizing active cooking time and creating a symphony of flavors while leaving you with only one dish to wash. Secondly, it masterfully balances sweet, savory, and tangy flavors in a way that appeals to both children and adults. The combination of pineapple, soy, and brown sugar creates a familiar, crave-able teriyaki-like profile that is inherently comforting and exciting. Furthermore, it is highly adaptable and forgiving. The vegetable mix can change based on what’s in your fridge, the protein can be swapped, and the level of sweetness or saltiness can be easily adjusted to suit your taste. Finally, it delivers restaurant-style excitement with home-cooked ease. The final presentation—with the colorful peppers, golden pineapple, and glossy chicken peeking through the rice—looks impressive and special, belying the straightforward process required to make it. It is a guaranteed weeknight winner that feels like a festive escape.
Why You’ll Love This Hawaiian Chicken Rice Skillet:
- Minimal Cleanup, Maximum Flavor: One skillet means you build incredible depth of flavor without a pile of pots and pans.
- Family-Friendly Favorite: The sweet and savory profile is a huge hit with kids, and it’s a great way to incorporate vegetables in a delicious way.
- Meal Prep Perfection: It reheats beautifully and tastes even better the next day as the flavors continue to meld.
- Customizable Heat: Easily add a sprinkle of red pepper flakes or a drizzle of sriracha to cater to those who prefer a spicy kick.
- Uses Pantry Staples: With the exception of fresh produce, the recipe relies on common sauces and spices you likely already have.
Here’s what you’ll need:
For the Chicken & Marinade:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil (like avocado or vegetable oil)
For the Aromatic Base & Vegetables:
- 1 tablespoon sesame oil or neutral oil
- 1 medium yellow or white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3-4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
For the Cooking Liquid & Flavor Base:
- 1 ½ cups long-grain white rice (like jasmine or basmati), rinsed until water runs clear
- 1 ¾ cups low-sodium chicken broth
- 1 (8 oz) can crushed pineapple in 100% juice (DO NOT DRAIN—you’ll use the juice and fruit)
- ⅓ cup low-sodium soy sauce or tamari
- ¼ cup packed light brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha or chili-garlic sauce (optional, for a hint of heat)
For the Final Add-Ins & Garnish:
- 1 cup fresh pineapple chunks (or additional canned pineapple chunks, drained)
- 3-4 green onions, thinly sliced, white and green parts separated
- Toasted sesame seeds, for garnish
- Fresh cilantro, for garnish (optional)
How to Make Hawaiian Chicken Rice Skillet:
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Hawaiian Chicken Rice Skillet. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!
Step 1: Marinate the Chicken
In a medium bowl, toss the cubed chicken with the 3 tablespoons of soy sauce and cornstarch until evenly coated. Let it marinate for at least 15 minutes while you prep the other ingredients. The cornstarch will help tenderize the chicken and create a light crust when searing.
Step 2: Sear the Chicken
Heat the 1 tablespoon of neutral oil in a large, deep skillet or Dutch oven with a tight-fitting lid over medium-high heat. Using a slotted spoon, remove the chicken from the marinade (letting excess drip off) and add it to the hot skillet in a single layer. Sear for 3-4 minutes, turning once, until golden brown on all sides. The chicken does not need to be cooked through at this stage. Transfer to a clean plate.
Step 3: Sauté the Aromatics & Vegetables
In the same skillet, add the 1 tablespoon of sesame oil. Add the diced onion and bell peppers. Cook for 4-5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and grated ginger and cook for 60 seconds until incredibly fragrant.
Step 4: Build the Sauce & Add Rice
To the skillet with the vegetables, add the rinsed rice. Stir for 1 minute to lightly toast the grains. Pour in the chicken broth, the entire can of crushed pineapple (with juice), soy sauce, brown sugar, rice vinegar, 1 tablespoon sesame oil, and sriracha (if using). Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil.
Step 5: Simmer to Cook the Rice
Reduce the heat to low. Stir in the seared chicken and any accumulated juices. Cover the skillet tightly with a lid. Simmer for 18-20 minutes, without stirring, until the rice is tender and has absorbed most of the liquid. (If using brown rice, you will need more liquid and a longer cooking time—see variations).
Step 6: Add Final Pineapple & Steam
After 18 minutes, remove the lid. Scatter the fresh (or canned) pineapple chunks and the white parts of the green onions over the top of the rice. Do not stir. Replace the lid and let it sit off the heat for 5-10 minutes to allow the residual steam to warm the pineapple and let the rice finish cooking perfectly.
Step 7: Fluff, Garnish, and Serve
Using a fork, gently fluff the rice and fold in the pineapple chunks and green onions. Garnish generously with the green parts of the green onions, toasted sesame seeds, and fresh cilantro. Serve directly from the skillet.
Tips for Success:
- Rinse Your Rice: This crucial step removes excess surface starch, preventing the final dish from becoming gummy or sticky.
- Use a Tight-Fitting Lid: Trapping the steam is essential for properly cooking the rice. If your lid is loose, cover the skillet with foil first, then place the lid on top.
- Do Not Stir While Simmering: Disturbing the rice while it’s absorbing liquid can release starch and make it mushy. Trust the process.
- Brown the Chicken Well: The fond (browned bits) left in the pan after searing is packed with flavor and forms the base of your sauce.
- Adjust Sweetness & Saltiness: Taste the sauce before adding the rice. You can add a touch more brown sugar for sweetness or a splash more soy sauce for saltiness.
Equipment Needed:
- Large, deep skillet or Dutch oven with a tight-fitting lid (12-inch minimum, 3-4 inch depth ideal)
- Cutting board and sharp knife
- Measuring cups and spoons
- Mixing bowls
- Box grater or microplane (for ginger)
- Fine-mesh sieve (for rinsing rice)
Variations of Hawaiian Chicken Rice Skillet:
- Pork or Shrimp Version: Substitute chicken with 1.5 lbs of cubed pork tenderloin or large peeled shrimp. For shrimp, add them in the last 5 minutes of cooking to avoid overcooking.
- Brown Rice Adaptation: Use 1 ½ cups brown rice and increase broth to 2 ¼ cups. Simmer covered for 45-50 minutes before adding final pineapple.
- Spicy Hawaiian: Add 1-2 diced jalapeños with the bell peppers and increase sriracha to 1 tablespoon.
- With Ham or Spam: For a more authentic Hawaiian “loco moco” twist, add 1 cup of diced cooked ham or pan-fried Spam cubes with the chicken at the end.
- Vegetarian/Pineapple Fried Rice: Omit chicken. Use vegetable broth. Sauté tofu cubes first, then set aside and add back at the end. Consider adding edamame or peas.
Serving Suggestions for Hawaiian Chicken Rice Skillet:
- With a Tropical Side: Serve with a simple side of macaroni salad for a true Hawaiian plate lunch experience or a fresh mango and avocado salad.
- Extra Sauce on the Side: Have additional soy sauce, sweet chili sauce, or a drizzle of sriracha mayo available for those who want to customize their bowl.
- As a Filling: The mixture makes an excellent filling for lettuce wraps or can be stuffed into hollowed-out pineapple halves for a dramatic presentation.
- With a Refreshing Drink: Pair with a glass of iced tea, a tropical fruit smoothie, or a non-alcoholic pineapple mojito.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information:
(Estimated per serving, based on 6 servings)
- Calories: ~520
- Protein: 30g
- Sodium: ~1100mg (varies with soy sauce brand)
- Sugar: 25g (largely from natural pineapple juice and brown sugar)
- Fat: 12g
- Carbohydrates: 75g
- Fiber: 3g
FAQs about Hawaiian Chicken Rice Skillet:
Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Use 1 cup of fresh pineapple juice in place of the canned juice, and add 1 cup of fresh pineapple chunks in both the cooking liquid and the final add-in.
Q: My rice is still hard/undercooked after simmering. What happened?
A: This usually means the heat was too high, causing liquid to evaporate before the rice could cook, or the lid wasn’t tight enough. Add ¼ cup of warm water or broth, cover tightly, and cook on the lowest heat for another 5-10 minutes.
Q: Can I make this in a rice cooker?
A: You can adapt it. Sear chicken and sauté veggies in a pan, then transfer everything (including raw rice and liquids) to a rice cooker. Cook on the standard white rice setting.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave with a splash of water or in a covered skillet over low heat, stirring occasionally.
Q: Is this dish very sweet?
A: It has a distinct sweet-savory balance. You can reduce the brown sugar to 2 tablespoons if you prefer a less sweet, more savory profile. The vinegar and soy sauce provide a balancing tang and saltiness.
Final Thoughts:
The Hawaiian Chicken Rice Skillet is more than just a convenient dinner; it is a joyful, flavor-packed escape that turns an ordinary evening into a mini-celebration. It masterfully demonstrates how a single pan can become a vessel for building deep, complex flavors that meld into a harmonious and comforting whole. This dish is a testament to the power of simple, quality ingredients combined with a smart, efficient technique. It is forgiving for novice cooks yet impressive enough for seasoned ones, and it consistently delivers a result that brings smiles to the table. Whether you’re dreaming of ocean waves or simply seeking a break from the routine, this skillet meal delivers a taste of tropical sunshine and aloha spirit with minimal effort and maximal satisfaction. It’s a recipe you’ll find yourself returning to again and again, a reliable source of happiness in dinner form.
