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Dorothy Thomas

Chicken and Squash Recipe Hawaii

A tropical-inspired dish featuring tender chicken and sweet squash cooked with Hawaiian flavors like coconut, ginger, and pineapple. This one-pan meal is easy to prepare and brings a taste of the islands to your table!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g Boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 2 cups 300g Butternut squash (or kabocha squash), cubed
  • 1 tbsp 15ml Coconut oil (or olive oil)
  • 1 1 Small onion, diced
  • 2 cloves 2 cloves Garlic, minced
  • 1 tsp 5g Fresh ginger, grated
  • 1 cup 240ml Coconut milk
  • ½ cup 120ml Pineapple juice (or crushed pineapple)
  • 1 tbsp 15ml Soy sauce (or tamari for gluten-free)
  • 1 tbsp 15ml Honey (or maple syrup)
  • ½ tsp 2.5g Red pepper flakes (optional, for heat)
  • To taste Salt & black pepper
  • 2 tbsp 5g Fresh cilantro or green onions, chopped (for garnish)
  • 1 tbsp 8g Toasted coconut flakes (optional, for topping)

Equipment

  • Large skillet or frying pan
  • wooden spoon
  • Knife & cutting board
  • Measuring cups/spoons

Method
 

  1. Prep Ingredients – Cut chicken into bite-sized pieces. Peel and cube squash, dice onion, mince garlic, and grate ginger.
  2. Sauté Aromatics – Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
  3. Cook Chicken – Add chicken pieces to the skillet. Season with salt and pepper. Cook for 5-6 minutes until lightly browned.
  4. Add Squash – Stir in cubed squash and cook for another 3-4 minutes.
  5. Simmer in Sauce – Pour in coconut milk, pineapple juice, soy sauce, honey, and red pepper flakes (if using). Stir well, cover, and simmer for 10-12 minutes until squash is tender and chicken is fully cooked.
  6. Adjust Seasoning – Taste and add more salt, pepper, or honey if needed.
  7. Garnish & Serve – Sprinkle with fresh cilantro (or green onions) and toasted coconut flakes. Serve over rice or quinoa.

Notes

  • Substitutions: Use tofu instead of chicken for a vegetarian version. Sweet potatoes can replace squash.
  • Storage: Keeps in the fridge for up to 3 days. Reheat gently on the stove.
  • Serving Suggestion: Pairs well with steamed jasmine rice or coconut rice.