Hawaiian-Style Pineapple Chicken
with Sweet Peppers and Jasmine RiceCalories
:
690 kcalProtein
:
44g proteinTotal
:
30 minutesDifficulty
:
MediumAllergens:
- Soy
- Wheat
- Sesame
- Sulphites
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
This dish is inspired by the East-meets-West cuisine of Hawaii! Tender chicken is stir-fried with peppers and pineapple then tossed with teriyaki sauce. It's oh-so-sticky and sure to be a new fave.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
4 tbsp
Teriyaki Sauce
(Contains: Soy, Wheat, Sesame, Sulphites May be present: Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 unit(s)
Chicken Broth Concentrate
95 g
Pineapple
1 unit(s)
Sweet Bell Pepper
30 g
Ginger
9 g
Cornstarch
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, Triticale)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Calories690 kcal
Fat16 g
Saturated Fat2.5 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber2 g
Protein44 g
Cholesterol125 mg
Sodium740 mg
Potassium900 mg
Calcium30 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
Cooking Steps
1
- Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
2
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut pineapple into 1/2-inch pieces.
- Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl).
3
- Pat chicken dry with paper towels. Cut tenders in half, if large, then season with salt and pepper.
- Add cornstarch to a zip-top bag.
- Add chicken to the bag, then toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown and cooked through, 3-4 min per side.**
- Transfer to a plate.
4
- Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then peppers.
- Reduce heat to medium. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper.
- Add ginger and pineapple. Cook, stirring constantly, until fragrant, 1 min.
5
- Add chicken, teriyaki sauce, broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan with peppers and pineapple. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
6
- Fluff rice with a fork.
- Divide rice between bowls. Top with Hawaiian-style pineapple chicken, sauce and veggies.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, but some found it bland; several suggested adding more pineapple for a stronger Hawaiian taste.
- Ease of prep: Simple to prepare, though some found the chicken coating process unnecessary and the rice cooking instructions unclear.
- Suggestions: Consider adding more vegetables like broccoli or carrots; boost flavor with extra teriyaki sauce or a splash of vinegar.
- Portions: Some felt the rice portion was too small; others wanted more pineapple or sauce to balance the dish.
- Texture: A few noted the chicken was dry or sticky; ensure it's not overcooked and the sauce is well-balanced.
