Say Aloha To Chicken and Pineapple

Hawaiian Chicken recipes have one thing in common – pineapple! – and our GOYA® 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.

Serves 8

Prep time: 15 min.

Total time: 45 min., plus marinating time


2 lb. boneless, skin-on chicken thighs, cut into 3/4" cubes

3 tbsp. GOYA® Minced Garlic, divided

2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

1 1/2 tsp. ground dry ginger

1 egg, lightly beaten

1/2 cup cornstarch

1/4 cup GOYA® Corn Oil

1/2 onion, finley chopped chopped

1 medium green bell pepper,chopped

1 jar (4 oz.) GOYA® Fancy Red Pimientos, drained and chopped

2 tbsp GOYA® Minced Garlic

1 tbsp GOYA® Tomato Paste

1 cup GOYA® Pineapple Jam

1 cup GOYA® White Wine

1 can (20 oz.) GOYA® Pineapple Chunks, drained

1/4 cup macadamia nuts


1.In large contaner, mix chicken, 1 tbsp. garlic, Adobo and gibger. 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.

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.

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

4.Add tomato paste, pineapple jam, white wine and pineapple chunks; bring to boil. Reduce heat to low; simmer, stirring occasionally, until liquid begins to thicken, about 5 minutes. Return chickent to skillet. Cook, stirring occasionally, until completely coated in sauce, about 5 minutes more. Spinkle in nuts. Serve with white rice.