You know those nights when you’re craving something special, but the usual adobo or menudo feels bitin? This Hawaiian Chicken recipe has become my family’s go-to “lutong sosyal” that doesn’t break the bank. Perfect for when you want to impress your bisita without spending hours in the kitchen, or when the kids are saying “nagsasawa na kami sa usual.”
Growing up, this was our family’s Sunday lunch star, the kind that makes everyone rush to the dining table when they smell that sweet-savory sauce hitting the pan. The best part? You can get all the ingredients from your local palengke or grocery, and yes, kahit Dole canned pineapple works perfectly!
Whether you’re a busy mama looking for baon ideas that will make your kids actually finish their lunch, or simply wanting to level up your usual ulam rotation, this recipe hits that sweet spot between fancy restaurant taste and lutong bahay comfort. Para kang nag-order sa food court ng mall, pero mas masarap at mas tipid!
Why You’ll Love This Recipe
- Perfect Balance: Sweet, savory, and tangy flavors in every bite
- Beginner-Friendly: Clear instructions with three foolproof cooking methods
- Budget-Friendly: Uses accessible ingredients from your local palengke
- Make-Ahead Friendly: Tastes even better the next day
- Versatile: Can be served for any occasion, from simple family meals to special celebrations
- Kid-Approved: The sweet-savory flavor profile is a hit with children
Hawaiian Chicken (Manok na Hawaiian)
Ingredients
Main Ingredients (Mga Pangunahing Sangkap):
- 3 pounds bone-in chicken thighs manok na hita
- 1 green bell pepper berdeng bell pepper
- 1 red bell pepper pulang bell pepper
- 1 medium onion sibuyas
- 2- inch ginger luya
- 4 cloves garlic bawang
- 1 can 20 oz pineapple chunks with juice (pinya)
For the Sauce (Para sa Sarsa):
- 1 cup pineapple juice katas ng pinya
- ¼ cup light soy sauce toyo
- ¼ cup chicken broth sabaw ng manok
- 2 tablespoons brown sugar maskobado
- 1 tablespoon cornstarch cornstarch
- ¼ cup water tubig
- Salt and pepper to taste asin at paminta
Instructions
- Season chicken thighs with salt and pepper. Set aside.
- Heat 1 tablespoon oil over medium heat. Sauté bell peppers until tender-crisp (30-40 seconds). Remove and set aside.
- Add remaining oil. Brown chicken 2-4 minutes per side. Remove and drain.
- Sauté onions, ginger, and garlic until fragrant.
- Combine sauce ingredients (except cornstarch slurry). Add to pan and bring to boil.
- Return chicken to pan. Simmer covered for 25-30 minutes.
- Add pineapples and peppers. Cook 2-4 minutes.
- Thicken with cornstarch slurry. Cook 3-5 minutes more.
Perfect Hawaiian Chicken Signs:
- Chicken: Golden brown, meat falls off bone
- Sauce: Glossy, coats spoon
- Peppers: Crisp-tender, bright colored
- Pineapple: Soft but holding shape
- Aroma: Sweet-savory balance
- Internal temp: 165°F/74°C
Tips from Lola’s Kitchen
- Choose bone-in thighs for more flavor, but trim excess fat
- Use pineapple in natural juice, not syrup
- Don’t overcook the bell peppers – they should remain crisp
- Let chicken rest at room temperature 15 minutes before cooking
- Pat chicken dry before seasoning for better browning
- Use fresh ginger whenever possible
- Add a pinch of red pepper flakes for heat
Traditional Serving Suggestions
- Steamed jasmine rice
- Coconut rice
- Hawaiian macaroni salad
- Stir-fried vegetables
- Asian coleslaw
- Grilled plantains
Troubleshooting
Sauce Too Thin?
- Increase cornstarch slurry
- Simmer uncovered longer
- Reduce liquid ingredients by 25%
Chicken Not Tender?
- Extend cooking time by 10-15 minutes
- Ensure proper simmering temperature
- Use smaller chicken pieces
Ingredient Alternatives
- Chicken: Use boneless thighs or breast
- Pineapple: Fresh pineapple (plus juice)
- Soy sauce: Coconut aminos or tamari
- Brown sugar: Honey or maple syrup
- Bell peppers: Any color combination
- Canola oil: Any neutral cooking oil
Storage & Reheating
Storage
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 3 months (sauce may need reconstituting)
Reheating
- Stovetop: Medium heat, add splash of water
- Microwave: 2-3 minutes, stirring halfway
- Oven: 350°F for 15-20 minutes
Variations
- Spicy Hawaiian Chicken: Add sriracha or chili garlic sauce
- Teriyaki Style: Add mirin and sake
- Grilled Version: Marinate and grill chicken, reduce sauce separately
- Low-Carb: Use sugar substitute and serve over cauliflower rice
FAQs
Q: Can I use fresh pineapple? A: Yes, but you’ll need to buy additional pineapple juice for the sauce. Q: How do I know when the chicken is done? A: Internal temperature should reach 165°F (74°C). Q: Can I make this ahead? A: Yes, it reheats well and flavors improve overnight. Q: Is this recipe gluten-free? A: Use tamari instead of soy sauce for gluten-free version. Q: Can I double the recipe? A: Yes, use larger pan and increase cooking time by 10-15 minutes.Nutrition
The Story Behind Hawaiian Chicken
Hawaiian Chicken has an interesting journey that spans the Pacific, blending American mid-century convenience cooking with tropical island flavors. While many assume this dish originated in Hawaii, it actually emerged during the 1950s pineapple boom, when companies like Dole and Del Monte popularized pineapple-focused recipes across America and eventually reached Philippine shores.
This beloved dish found its way into Filipino kitchens during the 1970s, when American-style cooking became increasingly popular in urban areas. Local cooks quickly adapted it to match Filipino taste preferences, creating what we now know as “Manok na Hawaiian Style” – a perfect example of how our cuisine expertly absorbs and transforms international dishes.
What makes our Filipino version special is how we’ve localized it. While the American version often uses barbecue sauce, our adaptation relies on a careful balance of toyo (soy sauce) and pineapple juice, creating that distinctive “asim-tamis” flavor that Filipinos love. Some families even add a splash of calamansi or a hint of siling labuyo for that distinctly Filipino touch.
In today’s busy Filipino households, Hawaiian Chicken has become a go-to “pangluto pag may bisita” (special occasion dish) that’s actually simple enough for everyday cooking. It’s particularly popular during birthday celebrations and Sunday family lunches, where it often shares the table with classic Filipino dishes like pancit and lumpia.
The dish has also evolved with modern Filipino cooking trends. Health-conscious families opt for chicken breast instead of thighs, while busy parents appreciate that it can be prepped ahead and tastes even better the next day – perfect for baon. Some creative home cooks even use the sauce as a marinade for grilled liempo or glaze for crispy chicken wings.
What truly sets this recipe apart is its versatility in Filipino kitchens. Whether you’re cooking it in a small apartment kawali or preparing a large batch for a barangay fiesta, the recipe adapts beautifully to different cooking methods and serving sizes. It’s this adaptability, combined with its familiar yet special flavor profile, that has secured Hawaiian Chicken’s place in modern Filipino comfort food.
Tips from Experienced Filipino Cooks:
- The best results come from letting the chicken marinate overnight in the refrigerator
- Using pineapple juice from native Philippine pineapples adds extra sweetness
- The sauce should be thick enough to coat the back of a spoon but not too sticky
- Adding bell peppers at the end keeps them crisp and colorful
From potluck parties to intimate family dinners, Hawaiian Chicken continues to evolve while maintaining its status as a beloved “lutong-bahay” favorite. It’s a testament to Filipino cuisine’s ability to embrace international flavors while making them uniquely our own.
Remember: Perfect Hawaiian Chicken isn’t just about the pineapple—it’s about achieving that ideal balance of sweet and savory, where the marinade caramelizes perfectly on the chicken while keeping the meat juicy and flavorful inside.