One-Pan Hawaiian Chicken – A Casserole-Style Dinner Without the Dish Load

There’s something irresistibly comforting about casserole-style dinners. They’re warm, filling, and made to be shared. This One-Pan Hawaiian Chicken takes that cozy, all-in-one spirit and blends it with the sweet-savory flavors inspired by Hawaiian-style cooking. Think tender chicken, juicy pineapple, colorful vegetables, and a glossy sauce that balances sweetness with gentle tang—all coming together in a single pan. 🍍🍗

Traditionally, island-inspired dishes celebrate contrast: sweet fruit paired with savory proteins, simple sauces that let ingredients shine, and meals meant to nourish both body and spirit. This recipe borrows that philosophy but adapts it to modern, busy kitchens. Instead of multiple pots, baking dishes, and long prep times, everything cooks together in one pan, creating layers of flavor with minimal effort.

What makes this dish especially appealing is how it feels like a casserole—soft, saucy, and comforting—yet remains light enough for a weeknight meal. The rice absorbs the sauce as it cooks, the chicken stays juicy, and the pineapple releases its natural sweetness into every bite. It’s a meal that feels a little special, even though it’s easy enough to make on a regular evening.

This recipe is also family-friendly and flexible. You can adjust the sweetness, add vegetables you already have, or spice it up slightly if you like a little heat. Best of all, cleanup is simple, which means more time to enjoy dinner and less time at the sink. 🌺

So let’s get cooking and create a one-pan meal that brings warmth, balance, and island-inspired comfort straight to your table.

Ingredients:

Chicken and Base

• 1 ½ lb boneless, skinless chicken thighs or breasts, cut into chunks
• 2 tbsp olive oil
• Salt and black pepper, to taste

Sweet & Savory Sauce

• 3/4 cup pineapple juice (from canned pineapple or fresh)
• 1/3 cup soy sauce (low sodium preferred)
• 1/4 cup honey or brown sugar
• 2 tbsp ketchup
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1/2 tsp ground ginger)
• 1 tbsp cornstarch mixed with 2 tbsp water

Rice and Vegetables

• 1 1/2 cups long-grain white rice, rinsed
• 2 cups chicken broth
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, diced
• 1 1/2 cups pineapple chunks

Finishing Touches

• 2 green onions, sliced
• Sesame seeds, optional

Step-by-Step Directions:

1. Place a large, deep skillet or oven-safe pan over medium-high heat. Add the olive oil and allow it to heat until shimmering.
2. Season the chicken pieces with salt and black pepper. Add them to the pan in a single layer and sear for 3–4 minutes, turning once, until lightly golden on the outside. The chicken does not need to be fully cooked at this stage. Remove it from the pan and set aside.
3. Reduce the heat to medium. In the same pan, add the diced onion and bell peppers. Cook for 3–4 minutes, stirring frequently, until the vegetables begin to soften and release their aroma.
4. Add the minced garlic and grated ginger. Stir and cook for about 30 seconds, just until fragrant.
5. In a bowl, whisk together the pineapple juice, soy sauce, honey (or brown sugar), ketchup, and cornstarch slurry until smooth.
6. Pour the sauce mixture into the pan with the vegetables, stirring well to combine. Allow it to simmer gently for 1–2 minutes, just until it begins to thicken slightly.
7. Stir in the rinsed rice and chicken broth, making sure the rice is evenly distributed across the pan.
8. Nestle the seared chicken pieces back into the pan, along with any juices. Scatter the pineapple chunks evenly over the top.
9. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 20–22 minutes, or until the rice is tender and has absorbed most of the liquid.
10. Once cooked, remove the pan from heat and let it rest, covered, for 5 minutes. This step allows the rice to finish steaming and the flavors to settle.
11. Remove the lid, fluff the rice gently with a fork, and check seasoning. Adjust with additional soy sauce or salt if needed.
12. Garnish with sliced green onions and sesame seeds before serving.

Notes:

This One-Pan Hawaiian Chicken is easy to customize. If you prefer a deeper, caramelized flavor, you can place the uncovered pan under the broiler for 2–3 minutes at the end of cooking—just keep an eye on it.

For added vegetables, try mixing in peas, carrots, or snap peas during the last 5 minutes of cooking. If you like a bit of heat, a pinch of red pepper flakes or a splash of chili sauce works beautifully with the sweetness of the pineapple.

Brown rice can be used, but it will require additional broth and a longer cooking time. For a lighter version, reduce the sugar slightly and increase the vegetables.

Leftovers keep well in the refrigerator for up to 3 days and reheat gently with a splash of broth or water to loosen the sauce.

Nutritional Information:

⏰ Prep Time: 10 minutes | 🔥 Cooking Time: 25 minutes | ⏳ Total Time: 35 minutes
⚡ Calories per serving: ~470 | 🍽️ Servings: 4

This dish provides a balanced mix of protein from the chicken, carbohydrates from the rice, and natural sweetness from pineapple. The sauce adds flavor without heaviness, making it a satisfying yet approachable meal.

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Bon appétit and happy cooking!