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Gluten-Free Hawaiian Chicken

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Betty Crocker Kitchens
Updated May 7, 2025
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A little sweet and a little savory, this amazing Hawaiian chicken dinner recipe is straight from the pages of our Make It In One cookbook. It offers a delightful blend of sweet and savory flavors. Tender chicken breast, vibrant bell peppers, and fresh onions sizzle in the skillet before rice is added and simmered in a creamy coconut milk, chicken broth, and pineapple juice mixture. Juicy pineapple chunks and bright cilantro add a burst of tropical flavor and color, while crunchy cashews and sliced green onions provide a beautiful finish. It's an adventure in every bite!

Made entirely in one skillet, this perfectly orchestrated Hawaiian chicken recipe ensures each ingredient is added at the optimal time, resulting in the best possible texture and flavor. Cleanup is a breeze with only one pan to wash! This complete one-pot meal includes protein, rice, vegetables, and fruit, eliminating the need to decide on side dishes. For the ultimate experience, serve with crusty warm French bread and melted butter.

Gluten-Free Hawaiian Chicken

  • Prep Time 20 min
  • Total 50 min
  • Servings 5
  • Ingredients 12
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Ingredients

  • 1 tablespoon canola oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 2 medium bell peppers (any color), coarsely chopped (2 cups)
  • 1 medium onion, cut into wedges
  • 1 can (8 oz) pineapple chunks in juice, drained, juice reserved
  • 1 cup uncooked regular long grain white rice
  • 1 cup reduced-fat (lite) coconut milk (from 14-oz can; not cream of coconut)
  • 2/3 cup gluten-free chicken broth (from 32-oz carton)
  • 3/4 teaspoon salt
  • 1 tablespoon chopped fresh cilantro
  • 1/2 cup unsalted cashew halves and pieces
  • 4 medium green onions, sliced (1/4 cup)

Instructions

  • Step 
    1
    In 12-inch skillet, heat oil over medium-high heat. Add chicken, bell peppers and onion wedges; cook, stirring frequently, 3 to 4 minutes or until chicken is no longer pink .
  • Step 
    2
    Stir in reserved pineapple juice, rice, coconut milk, chicken broth and salt. Heat to boiling; reduce heat to low. Cover; simmer 20 to 25 minutes, stirring once, or until rice is tender and liquid is absorbed.
  • Step 
    3
    Stir in pineapple chunks and cilantro; cook until thoroughly heated. Sprinkle with cashews and green onions.

Nutrition

430 Calories
15g Total Fat
27g Protein
47g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
540mg
22%
Potassium
530mg
15%
Total Carbohydrate
47g
16%
Dietary Fiber
3g
12%
Sugars
9g
Protein
27g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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