Hawaiian Chicken

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La Cocina Goya

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.

  • Ingredients
  • Directions

2 lbs.

boneless, skin-on chicken thighs, cut into ¾" cubes

3 tbsp.

GOYA® Minced Garlic, divided


ground dry ginger


egg, lightly beaten

½ cup



onion, finley chopped


medium green bell pepper,chopped

1 can (20 oz.)

GOYA® Pineapple Chunks, drained

1 jar (4 oz.)

GOYA® Fancy Red Pimientos, drained and chopped

¼ cup

macadamia nuts, chopped


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Step 1

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.

Step 2

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.

Step 3

In same skillet saucepan, add onions, bell peppers, pimientos and garlic; cook, stirring occasionally, until vegetables begin to soften, about 2-3 minutes.

Step 4

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.

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