Hawaiian Pineapple Chicken

  • Author: Bethany Darwin
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner


Chicken Marinade

  • 2 TBSP pineapple juice
  • 2 TBSP coconut sugar
  • juice of 1 lime
  • 1 TBSP apple cider vinegar
  • 1/2 TBSP fish sauce
  • 1 teaspoon dried ginger
  • 1 teaspoon garlic granules
  • 1/2 teaspoon pink salt

Caramelized Pineapple

  • 1 TBSP coconut oil
  • 2 cups of fresh pineapple pieces
  • 1.5 TBSP coconut sugar

Other Ingredients

  • 1 pound chicken – breast or thighs – skinless/ boneless – pieces left whole
  • 1 TBSP coconut oil
  • 1/4 cup water
  • 1/4 cup spring onion pieces (greens only)


  1. make the marinade – place all marinade ingredients in a large zip top bag and shake well to combine. Spoon about 1/2 of it out into a bowl and set aside.
  2. Place chicken in the bag with the remaining 1/2 of the marinade, shake to cover the chicken, then seal and set aside for 15-20 minutes to marinate
  3. Caramelize the the pineapple – heat 1 TBSP coconut oil in a large skillet over medium heat. Once pan is hot, carefully add the pineapple pieces. Allow them to cook 2 minutes on each side. After 3 sides have cooked, sprinkle coconut sugar over the pineapple and stir well to combine. Continue cooking until pineapple gets a golden brown color on all sides. Remove pineapple from pan and set aside.
  4. Add 1 TBSP coconut oil to the pan and carefully place the chicken in the pan without marinade. Discard the marinade left in the bag.
  5. Allow chicken to cook 5 minutes on the first side, then flip and allow to cook 3 minutes on the 2nd side
  6. Then, add the pineapple and the 1/2 recipe of marinade (the one you set aside) back to the pan along with 1/4 cup water. Cover the pan loosely (with a lid  or foil), turn to low and allow to simmer for 5 minutes
  7. Check to make sure chicken is cooked through and serve topped with spring onion pieces.