Hawaiian Korean Chicken Recipe Made Easy and Delicious

Welcome to a delightful fusion of flavors with this Hawaiian Korean Chicken recipe! Combining the sweet and tangy tropical notes of Hawaii with the bold, spicy kick of Korean cuisine, this dish is a perfect way to bring excitement to your dinner table.

Whether you’re hosting a casual get-together or craving a weeknight meal that’s both comforting and adventurous, this recipe delivers a mouthwatering experience that’s sure to impress.

Imagine tender chicken pieces glazed in a sticky, flavorful sauce made from pineapple juice, soy sauce, and Korean chili paste, all topped with fresh pineapple chunks and sesame seeds for that extra burst of texture and taste.

This recipe is easy to follow and uses accessible ingredients, making it a fantastic choice for cooks of all skill levels. Let’s dive into the magic of Hawaiian Korean Chicken!

Why You’ll Love This Recipe

This Hawaiian Korean Chicken recipe stands out for its unique blend of sweetness, spice, and umami. Here’s why you’ll want to add it to your culinary repertoire:

• Flavor Fusion: The combination of sweet pineapple, savory soy, and spicy gochujang creates an unforgettable taste sensation.
• Easy to Prepare: With straightforward steps and common ingredients, it’s perfect for busy weeknights or casual entertaining.
• Versatile: Serve it over rice, noodles, or even wrapped in lettuce for a fresh twist.
• Family-Friendly: You can adjust the spice level to suit all ages and preferences.
• Impressive Presentation: The vibrant colors and garnishes make this dish look as good as it tastes.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup fresh pineapple chunks (or canned, drained)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons honey
• 1/4 cup pineapple juice
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry for thickening)
• 2 green onions, sliced for garnish
• 1 tablespoon toasted sesame seeds for garnish
• Salt and pepper, to taste

Equipment

• Large skillet or wok
• Mixing bowls
• Measuring spoons and cups
• Sharp knife and cutting board
• Wooden spoon or spatula
• Small bowl for cornstarch slurry
• Serving plates or bowls

Instructions

1. Prepare the chicken: Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. This helps the chicken brown nicely.
2. Heat the skillet: Add the vegetable oil to a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove chicken and set aside.
3. Sauté aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn.
4. Make the sauce: In a mixing bowl, whisk together soy sauce, gochujang, honey, pineapple juice, rice vinegar, and sesame oil until well combined.
5. Cook the sauce: Pour the sauce mixture into the skillet with the garlic and ginger. Bring to a simmer over medium heat. Stir occasionally for 2-3 minutes.
6. Thicken the sauce: Stir the cornstarch slurry to recombine and slowly add it to the sauce while stirring. Cook for another minute until the sauce thickens to a glossy consistency.
7. Combine chicken and pineapple: Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Add the pineapple chunks and cook for an additional 2 minutes, allowing the flavors to meld.
8. Garnish and serve: Remove from heat and sprinkle with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice, noodles, or your preferred base.

Tips & Variations

For a crispier chicken, you can lightly coat the chicken pieces in cornstarch before frying.

• Adjust the heat: If you prefer less spice, reduce the gochujang to 1 tablespoon or substitute with a mild chili paste.
• Use chicken breasts: If you want leaner meat, chicken breasts work fine but be careful not to overcook them.
• Vegetarian option: Replace chicken with firm tofu or tempeh and follow the same cooking steps.
• Add veggies: Bell peppers, snap peas, or carrots can be added for extra color and nutrition.
• Make it a slow cooker dish: Brown the chicken first, then add all ingredients (except cornstarch slurry) into a slow cooker and cook on low for 4 hours. Thicken sauce at the end.

Nutrition Facts

Serving Suggestions

Hawaiian Korean Chicken pairs beautifully with a variety of sides. Here are some ideas to complete your meal:

• Steamed jasmine or short-grain rice to soak up the delicious sauce.
• Kimchi or pickled vegetables for a refreshing contrast.
• Simple stir-fried vegetables like bok choy, broccoli, or snap peas.
• Fresh lettuce wraps for a low-carb, hand-held option.
• A light cucumber salad with rice vinegar dressing to balance the richness.

Conclusion

This Hawaiian Korean Chicken recipe is a fantastic way to explore the exciting world of fusion cooking. The harmony between sweet pineapple and spicy Korean chili paste creates a dish that’s vibrant, flavorful, and satisfying.

It’s perfect for those who love bold tastes but prefer an easy-to-make meal without complicated steps or hard-to-find ingredients.

By following this recipe, you’ll enjoy juicy, tender chicken coated in a luscious sauce that brings warmth and tropical flair to your plate. Whether you’re cooking for family, friends, or just yourself, this dish promises to be a memorable favorite.

Don’t forget to experiment with the suggested variations and serving ideas to make it truly your own!

For more delicious recipes that bring global flavors to your kitchen, check out our Spicy Korean Beef Bowl, Pineapple Fried Rice, and Sesame Garlic Chicken. Happy cooking!

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