Because of its unique geographic location in the Pacific, Hawaii’s cuisine has undergone a fusion of Chinese, Japanese, and native flavors and styles that have yielded tasty results. Hawaiian Stir Fry is one such fabulous fusion creation. The juicy chicken, crisp pea pods, and savory, sweet, and tangy stir-fry sauce build a traditional stir-fry foundation to emphasize the sweet, tropical taste of the fresh pineapple cubes straight from the islands. Since it takes less than half an hour to make, you can enjoy Hawaiian Stir Fry without the guess or the rush. Instead, why not picture some white sand beaches?

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  • 4 teaspoons vegetable oil, divided
  • 1 medium red onion, halved lengthwise and sliced
  • 3/4 cup zucchini, sliced into thin, bite-size strips
  • 3/4 cup fresh pea pods, trimmed, tips and strings removed
  • 2 chicken breast halves, skinless and boneless, cut into thin bite-size strips
  • 1 cup fresh pineapple cubes
  • 3 tablespoons jarred stir-fry sauce
  • brown rice, optional, to taste, cooked and hot, for serving
  • fresh pineapple wedges, optional, to taste, for serving


Step 1 –In a wok or large skillet, heat 2 teaspoons of the oil over medium-high heat.

Step 2 –Stir-fry the red onions in the hot oil for 2 minutes.

Step 3 –Add the zucchini and the pea pods. Stir-fry for 2 minutes, then transfer the mixture from the wok.

Step 4 –Add the remaining oil to the hot wok.

Step 5 –Add the chicken pieces and stir-fry until the pieces are tender and no longer pink, about 2-3 minutes.

Step 6 –Add the onion mixture, 1 cup of the pineapple cubes, and stir-fry sauce to the wok.

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Step 7 –Cook and stir until heated through and the chicken is cooked through at 165 degrees F, about 1 minute.

Step 8 –Serve over the brown rice with the extra fresh pineapple wedges.