Korean Hawaii Chicken
A delightful blend of sweet pineapple and savory soy sauce and honey that transports you to sun-kissed beaches.
Ingredients
Main Ingredients
- 1.5 lbs boneless and skinless chicken thighs Juicy and tender, absorbs all flavors
- 1 cup pineapple chunks Drained for balance of sweetness and tang
- 0.5 cup soy sauce Brings rich umami flavor
- 0.25 cup honey Adds natural sweetness and depth
- 2 tablespoons sesame oil Enhances flavor with nutty aroma
- 3 cloves garlic Minced for fragrant aroma
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces. In a mixing bowl, combine soy sauce, honey, sesame oil, and minced garlic. Whisk well.
- Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes.
- Drain the pineapple chunks thoroughly.
Cooking
- In a large skillet, heat a drizzle of sesame oil over medium heat. Add the marinated chicken and sear for about 5-7 minutes, turning occasionally.
- Once the chicken is nearly cooked, stir in the pineapple chunks and cook for an additional 3-4 minutes until caramelized.
Serving
- Serve the Korean Hawaii Chicken hot, garnished with sesame seeds or chopped green onions if desired.
Notes
For extra spice, add red pepper flakes. For a thicker sauce, stir in a cornstarch slurry before serving. Store leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer.