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Hawaiian Chicken

Hawaiian Chicken

with Pineapple Fried Rice and Asian Slaw
4.0(558)
Recipe Development Team
Recipe Development TeamUpdated on January 22, 2026
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Calories
: 
467 kcal
Protein
: 
40g protein
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Pineapple Rings

1

Ginger Puree

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

1

Tomato Ketchup

260

Diced Chicken Breast

½

Green Chilli

1

Steamed Basmati Rice

1

Lime

1

Coriander

120

Sliced Carrot and Cabbage Mix

Energy (kcal)467 kcal
Energy (kJ)1954 kJ
Fat7 g
of which saturates3 g
Carbohydrate58 g
of which sugars15 g
Protein40 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl

Instructions

PDF
1

a) Reserving the juice, drain the pineapple rings using a colander. b) Mix half of the easy ginger, the soy sauce, ketchup and 1 tbsp of pineapple juice per person in a small bowl. Stir to combine. This is your marinade.

Marinade the Chicken
2

a) Pop the diced chicken into a medium bowl. b) Pour in half of the marinade and a drizzle of oil. Mix to coat the chicken evenly. TIP: Don't add all of the marinade the rest is for the coleslaw. c) Pop the chicken onto a foil-lined baking tray and grill until done, 12 mins. Turn halfway through cooking. IMPORTANT: Wash your hands and equipment after handling raw meat! The chicken is cooked when it is no longer pink in the middle!

Start cooking!
3

a) Chop the pineapple rings into 1cm pieces. Trim, halve and deseed the green chilli. Finely chop into small pieces. b) Heat a splash of oil in a large frying pan over medium-high heat. c) Pop the pineapple, green chilli and the rest of the easy ginger into the pan. Cook for 1 minute. d) Stir the rice into the pan and cook until piping hot, 2 mins. TIP: Stir occasionally to break up any lumps.

Make the Slaw
4

a) Zest the lime then cut into wedges. Roughly chop the coriander (stalks and all). b) Pop the slaw mix into a large bowl. Mix through half the coriander and the remaining marinade you reserved in Step 2. Season to taste with salt and pepper.

Finish the Rice
5

a) Once the rice is piping hot, add a good squeeze of lime juice, a pinch of lime zest and the rest of the coriander. Mix well. b) Season to taste with salt and pepper. c) Remove from the heat.

Serve!
6

a) When the chicken is cooked, serve the pineapple fried-rice on plates with the chicken pieces on top. b) Pop the Asian slaw on the side along with any remaining lime wedges. Dig in!

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