I saw a version of Hawaiian Chicken in crockpot on Pintrest and loved the idea. I never saw something exactly like this anywhere in Hawaii, so I cannot say it is an authentic dish. However, almost every party I went to had BBQ chicken or pork, fresh pineapple or other fruits, and plenty of rice.
I used soy strips instead of chicken, which does not need to cook very long, so I did not use a crockpot. I used canned pineapple, but if you have fresh, use it.
This recipe makes 4 servings.
1 tbs olive oil
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 medium onion, cut into strips
1 bag of Gardein Chick’n Strips, minus the sauce
1/2 cup Teriyaki sauce
1 tbs white vinegar
8 oz can of Pineapple chunks in 100% juice
2 tbs soy sauce
1 clove of garlic, minced
Heat the olive oil in a pan over medium heat.
Once the pan is hot, add the chopped bell peppers and onion. Cook until tender.
Add the chick’n strips and heat through.
Add remaining ingredients (including the juice from the can of pienapples), except the rice. Cook until the sauce thickens slightly.
Serve over some rice and enjoy some (maybe not authentic) Aloha!
I miss Hawaii so much. I can’t wait until Michael and I can take a vacation back to the Big Island!