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Hawaiian Chicken

Hawaiian Chicken

with Pineapple Fried Rice and Asian Slaw

15min Express
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We love good Chicken with Pineapple Rice and Slaw and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenSoyaCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Breast

1 sachet

Ginger Puree

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 tin(s)

Pineapple Rings

½ unit(s)

Green Bullet Chilli

1 sachet



1 unit(s)


1 pack(s)

Basmati Rice

1 bag(s)

Coleslaw Mix

1 bunch(es)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1954 kJ
Energy (kcal)467 kcal
Fat7.0 g
of which saturates3.0 g
Carbohydrate58 g
of which sugars15.0 g
Protein40 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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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.


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!


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.


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

  1. Season to taste with salt and pepper.

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.


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!