18 Delicious Hawaiian Chicken Recipes for Every Occasion

Ready to bring a taste of the tropics to your table? Hawaiian chicken dishes are the perfect way to spice up your meal rotation, offering a delightful mix of sweet, savory, and tangy flavors that cater to every occasion. From quick weeknight dinners to festive luau feasts, these 18 recipes promise to transport your taste buds to paradise. Let’s dive into these mouthwatering creations that’ll have everyone asking for seconds!

Hawaiian Chicken Skewers with Pineapple

Aloha flavors come alive in this easy-to-make dish, perfect for summer grilling. Hawaiian Chicken Skewers with Pineapple combine sweet and savory in every bite.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces (for even cooking)
• 2 cups pineapple chunks, fresh or canned (drain if using canned)
• 1/4 cup soy sauce (low sodium preferred)
• 2 tbsp honey (or maple syrup for vegan option)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp ginger, grated (fresh for best flavor)
• 1/2 tsp black pepper (adjust to taste)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. In a bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, and black pepper. Tip: Taste the marinade and adjust sweetness or saltiness as needed.
2. Add chicken pieces to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Tip: Oil the grill grates lightly to prevent sticking.
4. Thread marinated chicken and pineapple chunks alternately onto soaked skewers. Tip: Leave a small space between pieces for even cooking.
5. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and has nice grill marks.
6. Let skewers rest for 2 minutes before serving. This allows juices to redistribute, keeping the chicken moist.

Now these skewers offer a juicy texture with a perfect balance of tangy and sweet. Serve them over a bed of rice or with a side of grilled vegetables for a complete meal.

Crockpot Hawaiian Chicken

Delightfully easy, this Crockpot Hawaiian Chicken brings a tropical twist to your dinner table with minimal effort.

Ingredients

• 2 lbs boneless, skinless chicken thighs (breasts work too)
• 1 cup pineapple juice (fresh or bottled)
• 1/2 cup soy sauce (low sodium preferred)
• 1/3 cup brown sugar (packed, adjust sweetness to taste)
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• 3 garlic cloves (minced)
• 1 tsp ginger (grated, or 1/2 tsp ground ginger)
• 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper (sliced into strips)

Instructions

1. Place chicken thighs at the bottom of the crockpot.
2. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, and ginger until well combined.
3. Pour the mixture over the chicken, ensuring it’s evenly coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender.
5. Remove chicken from crockpot and shred with two forks. Tip: Keep the cooking liquid.
6. Return shredded chicken to the crockpot.
7. Add pineapple chunks and bell pepper strips to the crockpot.
8. In a small bowl, mix cornstarch with water until smooth. Stir into the crockpot to thicken the sauce.
9. Cover and cook on HIGH for an additional 15 minutes, until sauce has thickened and peppers are slightly tender. Tip: Stir halfway through.
10. Serve hot over rice or quinoa. Tip: Garnish with green onions or sesame seeds for extra flavor and texture.

The chicken is irresistibly tender, with a perfect balance of sweet and tangy flavors. For a fun twist, serve it in lettuce wraps or atop a fresh salad.

Hawaiian Chicken Salad with Macadamia Nuts

Outstanding for a quick lunch or a light dinner, this Hawaiian Chicken Salad with Macadamia Nuts brings a tropical twist to your table. It’s crunchy, creamy, and packed with flavors that transport you straight to the islands.

Ingredients

• 2 cups cooked chicken, shredded (use rotisserie for ease)
• 1/2 cup mayonnaise (light mayo works too)
• 1 tbsp honey (adjust to sweetness preference)
• 1 tbsp apple cider vinegar (or white vinegar)
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/4 cup diced red onion (soak in water to mellow)
• 1/4 cup chopped macadamia nuts (toast for extra crunch)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. In a large bowl, combine shredded chicken, mayonnaise, honey, and apple cider vinegar. Mix until evenly coated.
2. Add diced pineapple, red onion, and macadamia nuts to the bowl. Gently fold to incorporate.
3. Season with salt and pepper. Taste and adjust seasoning if necessary.
4. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
5. Serve on a bed of lettuce, in a sandwich, or with crackers for a versatile meal option.

Makes a delightful contrast of textures with the creamy chicken salad against the crunchy nuts and juicy pineapple. Perfect for picnics or as a refreshing summer meal.

Grilled Hawaiian Chicken with Mango Salsa

Vibrant flavors meet simplicity in this dish, perfect for summer grilling. The sweet and tangy mango salsa complements the juicy, charred chicken beautifully.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup pineapple juice (for marinade, fresh or bottled)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 ripe mango, diced (about 1 cup)
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 tbsp lime juice (freshly squeezed)
• 1 tbsp cilantro, chopped (optional, adjust to taste)
• Salt and pepper to taste

Instructions

1. In a large bowl, combine pineapple juice, soy sauce, olive oil, garlic powder, and ginger powder. Whisk well.
2. Add chicken breasts to the marinade, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat grill to medium-high heat (375°F to 400°F). Remove chicken from marinade, letting excess drip off.
4. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Avoid flipping more than once to get good grill marks.
5. While chicken grills, mix diced mango, red bell pepper, red onion, lime juice, and cilantro in a bowl. Season with salt and pepper to taste.
6. Let chicken rest for 5 minutes before slicing. This keeps it juicy.
7. Serve grilled chicken topped with mango salsa. For extra flair, garnish with additional cilantro and lime wedges.

Kick back and enjoy the contrast of smoky chicken with fresh, fruity salsa. Perfect over rice or alongside a crisp salad for a complete meal.

Hawaiian Chicken Tacos with Coconut Rice

Dive into a tropical twist on taco night with these Hawaiian Chicken Tacos paired with creamy coconut rice. Perfect for summer gatherings or a quick weeknight meal.

Ingredients

• 1 lb chicken breast, cut into strips (thighs work too)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tbsp honey (adjust to sweetness preference)
• 1 tsp ginger, grated (fresh for best flavor)
• 1 cup jasmine rice (or any long-grain rice)
• 1 cup coconut milk (full fat for creamier rice)
• 1 cup water
• 8 small flour tortillas (corn for gluten-free option)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup cilantro, chopped (optional for garnish)

Instructions

1. Heat oil in a large skillet over medium-high heat. Add chicken strips, cook until no longer pink, about 5-7 minutes.
2. Add pineapple, soy sauce, honey, and ginger to the skillet. Stir to combine, cook for another 2-3 minutes until pineapple is slightly caramelized.
3. In a separate pot, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, let sit covered for 5 minutes.
4. Warm tortillas according to package instructions, about 30 seconds per side in a dry skillet.
5. Fluff rice with a fork before serving. Tip: For extra flavor, toast the tortillas lightly before filling.
6. Assemble tacos by layering coconut rice, chicken mixture, and garnishing with cilantro if desired.

Rich flavors of sweet pineapple and savory chicken contrast beautifully with the creamy coconut rice. Serve with a side of lime wedges for an extra zing.

Hawaiian Chicken Pizza with BBQ Sauce

Nothing beats the sweet and savory combo of Hawaiian Chicken Pizza with BBQ Sauce. Perfect for a quick dinner or game night.

Ingredients

• 1 pre-made pizza dough (or homemade for extra credit)
• 1/2 cup BBQ sauce (choose a smoky flavor for depth)
• 1 cup cooked chicken, shredded (leftover rotisserie works great)
• 1 cup mozzarella cheese, shredded (freshly grated melts better)
• 1/2 cup pineapple chunks (drained well to avoid sogginess)
• 1/4 red onion, thinly sliced (soak in water to mellow the bite)
• 2 tbsp cilantro, chopped (optional for garnish)

Instructions

1. Preheat oven to 425°F. Roll out dough on a floured surface to a 12-inch circle.
2. Transfer dough to a greased pizza pan. Spread BBQ sauce evenly, leaving a small border for the crust.
3. Top with shredded chicken, pineapple chunks, and red onion slices. Sprinkle mozzarella cheese over toppings.
4. Bake for 12-15 minutes, until crust is golden and cheese is bubbly. Rotate pan halfway for even cooking.
5. Remove from oven. Let sit for 2 minutes before slicing. Garnish with cilantro if desired.

Crunchy crust meets gooey cheese with a tangy BBQ kick. Serve with a side of ranch dressing for dipping or a crisp salad to balance the sweetness.

Hawaiian Chicken Stir Fry with Vegetables

Deliciously simple, this Hawaiian Chicken Stir Fry brings tropical flavors to your weeknight dinner. Perfect for busy evenings, it’s a colorful, nutritious meal ready in minutes.

Ingredients

• 1 lb chicken breast, sliced thin (for quick cooking)
• 2 cups mixed vegetables (bell peppers, broccoli, carrots), chopped evenly
• 1/4 cup soy sauce (low sodium preferred)
• 2 tbsp honey (or maple syrup for vegan option)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ginger, minced (fresh for best flavor)
• 2 garlic cloves, minced
• 1/2 cup pineapple chunks (fresh or canned, drained)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices to the skillet. Cook until no pink remains, about 5-7 minutes, stirring occasionally.
3. Push chicken to one side. Add garlic and ginger to the empty space. Sauté for 30 seconds until fragrant.
4. Mix chicken with garlic and ginger. Add mixed vegetables. Stir fry for 4-5 minutes until vegetables are crisp-tender.
5. Pour soy sauce and honey over the mixture. Stir well to coat evenly. Cook for another 2 minutes.
6. Add pineapple chunks. Stir fry for 1 minute just to warm through.
7. Remove from heat. Serve immediately over cooked rice or quinoa for a complete meal.

Flavorful and vibrant, this stir fry offers a sweet and savory balance with a satisfying crunch. Try garnishing with sesame seeds or chopped green onions for an extra pop of color and texture.

Hawaiian Chicken and Rice Casserole

Uncomplicated and hearty, this casserole brings a taste of the tropics to your table with minimal effort. Perfect for busy weeknights or lazy weekends, it’s a crowd-pleaser that requires little prep.

Ingredients

– 2 cups cooked white rice (day-old works best)
– 1.5 lbs boneless, skinless chicken thighs, diced
– 1 cup pineapple chunks (fresh or canned, drained)
– 1 red bell pepper, diced
– 1/2 cup soy sauce (low sodium preferred)
– 1/4 cup brown sugar
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp minced garlic
– 1 tsp ginger, grated (fresh for best flavor)
– 1/2 tsp black pepper (adjust to taste)
– 1/2 cup shredded mozzarella cheese (for topping)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly.
2. In a large bowl, mix soy sauce, brown sugar, olive oil, garlic, ginger, and black pepper. Add diced chicken, coating evenly. Marinate for 15 minutes.
3. Heat a skillet over medium-high. Cook chicken until no longer pink, about 5 minutes. Reserve marinade.
4. Layer cooked rice, chicken, pineapple, and bell pepper in the baking dish. Pour reserved marinade over.
5. Cover with foil. Bake for 20 minutes. Remove foil, sprinkle cheese on top. Bake uncovered for 10 more minutes, until cheese melts.
6. Let stand for 5 minutes before serving. The casserole should be slightly crispy on top with a juicy interior. Serve with a sprinkle of green onions for extra color and flavor.

Hawaiian Chicken Wings with Teriyaki Glaze

Zesty and flavorful, these Hawaiian Chicken Wings with Teriyaki Glaze are a perfect blend of sweet and savory. Ideal for any gathering, they’re sure to impress with minimal effort.

Ingredients

• 2 lbs chicken wings
• 1 cup teriyaki sauce (store-bought or homemade)
• 1/4 cup pineapple juice (fresh or canned)
• 2 tbsp brown sugar
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil for easy cleanup.
2. In a large bowl, mix teriyaki sauce, pineapple juice, brown sugar, soy sauce, garlic powder, and ginger powder until well combined.
3. Add chicken wings to the bowl, tossing to coat evenly. Let marinate for at least 30 minutes in the fridge for deeper flavor.
4. Heat vegetable oil in a large skillet over medium-high heat. Remove wings from marinade, reserving the marinade.
5. Sear wings in the skillet for 2-3 minutes per side until golden brown. Transfer to the prepared baking sheet.
6. Bake in preheated oven for 25 minutes, flipping halfway through.
7. While wings bake, simmer reserved marinade in a small saucepan over medium heat for 5 minutes until slightly thickened.
8. Brush wings with glaze during the last 5 minutes of baking.
9. Serve hot, garnished with sesame seeds and sliced green onions if desired.

Lusciously sticky and packed with umami, these wings are a crowd-pleaser. Try serving them over a bed of rice to soak up the extra glaze.

Hawaiian Chicken Lettuce Wraps

Vibrant and flavorful, these Hawaiian Chicken Lettuce Wraps are a quick, healthy meal option. Perfect for a light dinner or a refreshing lunch.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into small pieces
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup pineapple, diced (fresh or canned)
• 1/4 cup red bell pepper, finely chopped
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp honey (adjust to taste)
• 1 tsp ginger, grated
• 1 garlic clove, minced
• 8 large lettuce leaves (Butter or Romaine work well)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add diced chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until no longer pink. Tip: Ensure the chicken is evenly diced for uniform cooking.
3. Add pineapple, red bell pepper, soy sauce, honey, ginger, and minced garlic to the skillet. Stir to combine.
4. Reduce heat to medium (300°F). Simmer for 3-4 minutes, until the sauce thickens slightly. Tip: The pineapple will release juices, adding natural sweetness to the dish.
5. Remove from heat. Let the mixture cool for 2 minutes. Tip: Cooling slightly prevents the lettuce from wilting when served.
6. Spoon the chicken mixture into lettuce leaves. Garnish with sliced green onions.

Tender chicken paired with sweet pineapple and crisp lettuce offers a delightful contrast. Serve with extra soy sauce on the side for dipping, or add a sprinkle of sesame seeds for crunch.

Hawaiian Chicken Kebabs with Bell Peppers

Mouthwatering Hawaiian Chicken Kebabs with Bell Peppers bring a tropical twist to your grill. Perfect for summer gatherings, these kebabs are easy to make and packed with flavor.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes (for even cooking)
• 1/4 cup soy sauce (low sodium preferred)
• 1/4 cup pineapple juice (fresh or bottled)
• 2 tbsp brown sugar (adjust to sweetness preference)
• 1 tbsp olive oil (or any neutral oil)
• 2 bell peppers, cut into 1-inch pieces (any color)
• 1/2 tsp garlic powder (for depth of flavor)
• Skewers (soak wooden skewers in water for 30 mins to prevent burning)

Instructions

1. In a bowl, mix soy sauce, pineapple juice, brown sugar, olive oil, and garlic powder to create the marinade.
2. Add chicken cubes to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F) for even cooking.
4. Thread marinated chicken and bell pepper pieces onto skewers, alternating between them.
5. Grill kebabs for 10-12 minutes, turning every 3 minutes, until chicken reaches an internal temperature of 165°F.
6. Let kebabs rest for 5 minutes before serving to retain juices.

Grilled to perfection, these kebabs offer a juicy interior with a slightly charred exterior. Serve over a bed of rice or with a side of grilled pineapple for an extra tropical flair.

Hawaiian Chicken Pasta Salad

Craving a tropical twist on your pasta salad? This Hawaiian Chicken Pasta Salad combines juicy chicken, sweet pineapple, and creamy dressing for a refreshing meal.

Ingredients

• 2 cups cooked chicken, shredded (use rotisserie for ease)
• 8 oz pasta, elbow or bowtie (cook al dente)
• 1 cup pineapple chunks, drained (fresh or canned)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup milk (adjust for desired dressing thickness)
• 1 tbsp apple cider vinegar (adds a slight tang)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup red bell pepper, diced (for crunch and color)
• 1/4 cup green onions, sliced (optional for garnish)

Instructions

1. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together mayonnaise, milk, apple cider vinegar, salt, and black pepper until smooth.
3. Add the cooled pasta, shredded chicken, pineapple chunks, and diced red bell pepper to the bowl. Gently toss to coat evenly with the dressing.
4. Cover and refrigerate for at least 1 hour to allow flavors to meld. Tip: Chilling enhances the taste.
5. Before serving, give the salad a gentle stir and garnish with green onions if desired. Tip: Add more milk if the salad seems dry after chilling.

Kick back and enjoy the creamy, sweet, and savory flavors of this salad. Perfect for picnics, it’s even better the next day as the flavors deepen.

Hawaiian Chicken Sliders with Sweet Rolls

Let’s dive into making these irresistible Hawaiian Chicken Sliders with Sweet Rolls, perfect for any gathering or a quick family dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trim excess fat)
• 1 cup pineapple juice (fresh or bottled)
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup brown sugar (packed)
• 2 tbsp ketchup
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1 tsp ginger powder
• 12 sweet rolls (King’s Hawaiian preferred)
• 1 tbsp vegetable oil (or any neutral oil)
• 6 slices provolone cheese (cut in half)

Instructions

1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic powder, and ginger powder until sugar dissolves.
2. Heat oil in a large skillet over medium-high heat. Add chicken thighs, cooking for 5 minutes per side until golden brown.
3. Pour the sauce over the chicken, reduce heat to low, and simmer covered for 20 minutes, flipping halfway through.
4. Remove chicken from skillet, shred with two forks, and return to the sauce. Simmer uncovered for 5 minutes to thicken.
5. Preheat oven to 350°F. Slice sweet rolls in half horizontally, keeping them attached.
6. Place bottom half of rolls in a baking dish. Layer shredded chicken and top with provolone cheese slices.
7. Cover with top half of rolls. Bake for 10 minutes until cheese melts and rolls are warm.
8. Let stand for 5 minutes before serving. Use a serrated knife to slice into individual sliders.

The sliders are juicy with a perfect balance of sweet and savory. Serve with extra pineapple slices for a tropical twist.

Hawaiian Chicken Curry with Coconut Milk

Warm up your kitchen with this Hawaiian Chicken Curry, a creamy, tropical twist on a classic. Perfect for weeknights, it’s ready in under an hour.

Ingredients

• 1.5 lbs chicken thighs, cut into 1-inch pieces (boneless, skinless for quicker cooking)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh for best flavor)
• 1 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 cup chicken broth (low sodium to control saltiness)
• 1 red bell pepper, sliced (adds color and crunch)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp brown sugar (balances the heat)
• 1 tsp ginger, grated (fresh preferred)
• Salt to taste

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces, seasoning lightly with salt. Cook until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, add onion and garlic. Sauté until soft, about 3 minutes, scraping up any browned bits.
4. Stir in curry powder and ginger, cooking until fragrant, about 30 seconds.
5. Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer.
6. Return chicken to the skillet. Add bell pepper, soy sauce, and brown sugar. Simmer uncovered for 20 minutes, stirring occasionally.
7. Adjust seasoning with salt if needed. Serve hot over rice.

Mildly spicy with a creamy texture, this curry pairs well with jasmine rice or quinoa. Garnish with cilantro or lime wedges for an extra zing.

Hawaiian Chicken Soup with Noodles

Warm up with this comforting Hawaiian Chicken Soup with Noodles, a perfect blend of savory and sweet flavors. It’s quick to make and packed with nutrients.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, diced
• 4 cups chicken broth (low sodium preferred)
• 1 cup water
• 1 cup carrots, sliced (about 2 medium)
• 1 cup celery, chopped (about 2 stalks)
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 4 oz noodles (any thin variety)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken breast. Cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Pour in chicken broth and water. Bring to a boil.
4. Add carrots and celery. Simmer for 10 minutes until vegetables are tender.
5. Stir in pineapple chunks, soy sauce, ginger, and garlic. Simmer for another 5 minutes. Tip: Fresh pineapple adds a brighter flavor.
6. Add noodles. Cook according to package instructions, usually 8-10 minutes. Tip: Stir occasionally to prevent sticking.
7. Garnish with sliced green onions before serving.

Rich in flavors, this soup offers a delightful contrast between the savory broth and sweet pineapple. Serve with a sprinkle of red pepper flakes for an extra kick.

Hawaiian Chicken Burgers with Pineapple Relish

Savor the taste of summer with these Hawaiian Chicken Burgers topped with a sweet and tangy pineapple relish. Perfect for backyard barbecues or a quick weeknight dinner, they’re a hit with both kids and adults.

Ingredients

– 1 lb ground chicken (preferably thigh meat for juiciness)
– 1/2 cup breadcrumbs (panko for extra crunch)
– 1 egg, lightly beaten (helps bind the burgers)
– 2 tbsp soy sauce (low sodium preferred)
– 1 tbsp grated ginger (fresh for best flavor)
– 1 cup diced pineapple (fresh or canned, drained)
– 1/4 cup diced red bell pepper (adds color and crunch)
– 1 tbsp apple cider vinegar (balances the sweetness)
– 1 tbsp honey (adjust to taste)
– 4 burger buns (toasted for extra texture)

Instructions

1. In a large bowl, mix ground chicken, breadcrumbs, egg, soy sauce, and ginger until just combined. Tip: Overmixing can make the burgers tough.
2. Form the mixture into 4 equal patties, about 1/2 inch thick. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat a grill or skillet over medium-high heat (375°F) and cook the patties for 5-6 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid pressing down on the patties to keep them juicy.
4. While the patties cook, combine pineapple, red bell pepper, apple cider vinegar, and honey in a small bowl to make the relish.
5. Toast the burger buns lightly on the grill or in a toaster for about 1 minute.
6. Assemble the burgers by placing a patty on each bun bottom, topping with a generous spoonful of pineapple relish, and covering with the bun top.

Kick up the flavor by serving these burgers with a side of sweet potato fries or a crisp salad. The juicy chicken paired with the vibrant pineapple relish offers a delightful contrast of flavors and textures that’s irresistibly delicious.

Hawaiian Chicken Quesadillas with Cheese

Now, let’s dive into making these Hawaiian Chicken Quesadillas with Cheese, a perfect blend of sweet and savory flavors that’s sure to please.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for ease)
• 1 cup diced pineapple (fresh or canned, drained)
• 1/2 cup barbecue sauce (adjust to taste)
• 1 cup shredded mozzarella cheese (or any meltable cheese)
• 4 large flour tortillas (10-inch)
• 2 tbsp butter (or any neutral oil)

Instructions

1. In a bowl, mix shredded chicken, diced pineapple, and barbecue sauce until well combined.
2. Heat a large skillet over medium heat (350°F). Melt 1/2 tbsp butter in the skillet.
3. Place one tortilla in the skillet. Sprinkle 1/4 cup cheese over half of the tortilla.
4. Spread 1/2 cup of the chicken mixture over the cheese. Sprinkle another 1/4 cup cheese on top.
5. Fold the tortilla in half, pressing lightly with a spatula. Cook for 2-3 minutes until golden brown.
6. Flip the quesadilla carefully. Cook for another 2-3 minutes until the other side is golden and cheese is melted.
7. Repeat with remaining tortillas and filling, adding more butter as needed.

Perfectly crispy on the outside with a gooey, flavorful filling inside. Serve with a side of sour cream or extra barbecue sauce for dipping.

Hawaiian Chicken Nachos with Jalapenos

Aloha flavors meet crunchy nachos in this easy-to-make dish that’s perfect for sharing. A sweet and spicy combo that’s sure to be a hit at any gathering.

Ingredients

• 2 cups cooked chicken, shredded (use rotisserie for ease)
• 1 cup pineapple chunks, drained (fresh or canned)
• 1/2 cup barbecue sauce (choose a smoky flavor)
• 1 bag tortilla chips (thick-cut holds toppings better)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup sliced jalapenos (remove seeds for less heat)
• 1/4 cup green onions, chopped (for garnish)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Spread tortilla chips in a single layer on the prepared baking sheet. Avoid overlapping for even topping distribution.
3. In a bowl, mix shredded chicken with barbecue sauce until fully coated. This ensures every bite is flavorful.
4. Evenly distribute the chicken mixture over the tortilla chips. Top with pineapple chunks and sliced jalapenos.
5. Sprinkle shredded cheddar cheese over the top. Covering all ingredients helps them meld together while baking.
6. Bake for 10-12 minutes, or until the cheese is fully melted and bubbly. Watch closely to prevent burning.
7. Remove from oven and immediately garnish with chopped green onions. Adds a fresh contrast to the rich flavors.

Perfectly balanced between sweet and spicy, these nachos offer a crunchy texture with gooey cheese pulls. Serve straight from the baking sheet for a fun, communal eating experience.

Conclusion

Hawaiian chicken recipes offer a tropical escape to your dinner table, blending sweet and savory flavors that delight any palate. From weeknight dinners to festive gatherings, our roundup has something for every occasion. We invite you to explore these 18 delicious recipes, share your favorites in the comments, and spread the aloha spirit by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.