Crunchy Hawaiian Chicken Recipe

This Hawaiian chicken recipe has an awesome sweet and tangy sauce instead of a gravy.

This Hawaiian chicken recipe is not your ordinary fried chicken recipe. Instead of being marinated in buttermilk like a traditional fried chicken, this Hawaiian chicken is marinated in a pineapple marinade. What you get is the same tender chicken but with a lot more flavor from the pineapples and other ingredients that make up the marinade. 

Crunchy Hawaiian Chicken Recipe

Christa Mendiola
This Hawaiian chicken recipe has an awesome sweet and tangy sauce instead of a gravy.
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Main Dishes
Cuisine American, Asian
Servings 6


Crunchy Hawaiian Chicken Ingredients

  • 1 1/2 cups pineapple juice unsweetened
  • 1/4 Cup red bell pepper seeded, roughly chopped
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Salt
  • 1.2 kilograms Chicken portioned and cleaned
  • 1 Cup all-purpose flour
  • 1/2 Cup cornstarch
  • 1 Cup panko breadcrumbs
  • 1/4 Cup crispy breading mix
  • 1/4 teaspoon ground black pepper
  • 4 large eggs beaten
  • Oil for frying
  • 1/4 Cup white onions chopped
  • 1 tablespoon Garlic chopped
  • 4 pieces tomato sliced
  • 1/2 Cup pineapple chunks drained
  • 1 tablespoon Oil
  • 1 tablespoon sugar
  • 1 Cup pineapple chunks chopped, drained
  • 1/4 Cup red bell pepper seeded, cut into strips
  • 1/4 Cup red onion sliced thinly
  • 3 cups cabbage shredded thinly
  • 2 tablespoons Vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Salt
  • 1/4 teaspoon ground black pepper


  • Place pineapple juice, bell pepper, black pepper, and salt in a blender, and process until smooth. Pour over chicken in a container with an airtight lid. Close lid, and marinate overnight in the refrigerator.
  • Heat oil, about 2 inches deep, in a large pot.
  • Prepare a breading station: Mix flour, cornstarch, and crispy breading mix in a bowl. Coat the chicken pieces with the flour mixture. Tap to remove excess. Dip in the egg wash, and roll in breadcrumbs. Deep fry chicken in for 8 minutes or until juice runs clear. Drain well. Keep warm until ready to serve with the sauce and pineapple slaw.
  • Make the sauce: Heat oil in saucepan. Saute onions, garlic, and tomatoes. Add pineapple chunks and any reserved marinade. Let it simmer for 30 minutes or until sauce has thickened. Adjust taste with sugar and more salt.
  • Make the Slaw: Place all ingredients in a mixing bowl. Mix until combined well. Transfer in a bowl. Cover and let it sit in the chiller for at least 30 minutes before using.
Keyword hawaiian
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