Hawaiian Hula Chicken – Juicy chicken with peppers smothered in a sweet hawaiian sauce, served over rice and topped with crunchy noodles!
Occasionally I get caught up in what is fair and un-fair. I know it’s slightly ridiculous and every time I catch myself doing it I can hear my mother saying “life isn’t fair!”. Oh yes, my mother said this to me every. single. time. she heard me say “that’s not fair!”. I guess it worked though because eventually I stopped saying those things aloud. But like I said, occasionally I still think them quietly to myself. Even when I know it’s not really true.
At the moment I’m thinking, oh how lucky all of those people are who’ve been to Hawaii six or seven or thirty one times. I know it’s not really luck. And it’s not really about “fair” and “un-fair”. It’s just circumstance. But when I’m stuck in a snowy town which the nearest palm tree at least five hours away from me (and that place is still land-locked) and I’m really craving a tropical experience and see or hear of someone soaking up the glorious sun rays somewhere far away… I get a little jealous. And I think, man that is so un-fair.
Those are the times I try to console myself with a dish like this. At this particular moment in time I can’t kick back in a hammock with a pina colada and lose myself in the bliss of the Hawaiian Islands, but I can do something else. I can make a sweet and tangy Hawaiian-inspired dish, close my eyes, and let the flavors just take me away. When you really need your Hawaii-fix pronto, this particular dish becomes your new favorite because it’s ready to eat in less than thirty minutes, twenty five tops. So if you’re like me, stuck in a cold and snowy town and really need to take a mental vacation right about now, make this Hawaiian Hula Chicken and let it take you away.
What people are saying about this Hawaiian Hula Chicken
“I made this for dinner yesterday. My husband and I both loved it. That spicy sauce is delicious!” – Marsha
Hawaiian Hula Chicken
- 3-4 boneless skinless chicken breasts, cut into 1 inch pieces
- salt and pepper, to taste
- 1 large red bell pepper, chopped
- white rice, cooked (about 4 cups cooked rice)
- 12 ounces pineapple juice
- 1/4 teaspoon ginger
- optional: crunchy Asian noodles, sliced green onions, sesame seeds
- 2 teaspoons hot chili sauce (like sriracha)
- 4 teaspoons minced garlic
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 4 tablespoons rice vinegar
- 1/2 cup cold water
- 2 tablespoons corn starch
- In a small sauce pan combine all sauce ingredients except for cold water + corn starch. Whisk together and bring to a boil over medium-high heat.
- In a small bowl whisk together water and corn starch until dissolved. Add corn starch mixture to boiling sauce. Stir until thickened, then remove from heat.
- Season chicken pieces with salt and pepper. Spray a large pan or nonstick skillet with cooking spray and cook chicken 8-10 minutes until browned and cooked through. Add chopped red peppers and cook 1-2 minutes longer.
- Add sauce to pan and stir chicken and peppers to coat well. Serve over rice and top with crunchy noodles, green onions, and sesame seeds if desired.