Quick Hawaiian Chicken Recipe

Ingredients

• 2 tablespoons canola oil
• 1 medium onion, cut into 1/4-inch thick rings
• 1 cup chicken broth
• 1 (8 ounce) can pineapple chunks, undrained
• 2 tablespoons lemon juice
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon cornstarch
• ½ teaspoon dry mustard
• 6 skinless chicken thighs
• 1 small red bell pepper, cut into 1/4-inch rings

Step 1

Heat some canola oil in a skillet over medium heat. Toss in the onion rings and cook them for about 3 minutes, stirring occasionally until they soften. Carefully pour in the chicken broth, pineapple juice, and lemon juice, then bring everything to a boil.

Step 2

While that’s heating up, mix the soy sauce, cornstarch, and dry mustard together in a small bowl until smooth. Pour this mixture into the skillet and stir it in well. Keep stirring for a couple of minutes until the sauce thickens and becomes clear.

Step 3

Add the chicken thighs to the sauce. Cover the skillet and let it simmer gently, stirring every now and then so nothing sticks. Cook until the chicken is cooked through, about 25 to 30 minutes — you’ll know it’s done when the juices run clear or a thermometer reads 165°F.

Step 4

Finally, add the pineapple chunks and bell pepper to the pan. Let everything simmer together for another 5 minutes or so until the veggies are tender and the flavors meld. Then you’re ready to serve!