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The debut full-length from the “Drew Barrymore” singer isn’t designed for conscious, focused listening. This is music for poolsides and basements.
Bryce Vine describes himself as “OutKast and Blink-182 got drunk with the Gorillaz.” Perhaps a more apt comparison is KYLE taking bong hits with Dave Matthews Band, or Jason Mraz sniffing poppers with Doja Cat. At 31, Vine is at an unconventional age for frat-rap prominence. He established a fanbase nearly a decade ago, as a contestant on “The Glee Project,” a reality television show based off the Ryan Murphy high school drama. His real rise came with 2017’s “Drew Barrymore,” a swirl of neon synths that went platinum, possibly by being added to every “Chill Vibes” playlist in existence.





Hawaiian Chicken

Hawaiian Chicken is a fantastic weeknight meal that is full of sweet ‘n sour flavor. The chicken, peppers and pineapples are cooked in a thick and tangy sauce that will make you say mahalo.

Prep Time - 10 mins
Cook Time - 20 mins
Total Time - 30 mins

Course: Main Course
Cuisine: Chinese, Hawaiian
Keyword: chicken, pineapple, sweet and sour
Author: Jennifer

  • 2 lbs boneless skinless chicken breast cut into 1-inch cubes
  • 1 green bell pepper diced
  • 1 yellow bell pepper diced
  • 1 red bell pepper diced
  • 1 can (20 oz) pineapple tidbits drained, juice reserved
  • 1 Tbsp olive oil
For sauce:
  • 1/2 cup Head Country barbecue sauce
  • 1/2 cup pineapple juice
  • 3 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • 2 Tbsp rice vinegar
  • 1 Tbsp minced garlic
  • 1/2 tsp ground ginger
  1. Heat olive oil in large skillet over medium-high heat. Add chicken and sear to golden brown. Remove chicken from pan.
  2. Add diced peppers and saute for 5-6 minutes until tender. Remove peppers from pan.
  3. Add sauce ingredients to pan and bring to a simmer. Reduce heat medium-low.
  4. Add chicken to sauce and cook on medium-low until sauce starts to thicken and chicken is fully cooked.
  5. Gently stir in peppers and pineapple tidbits. Continue cooking 3-5 more minutes until sauce is fully thickened.
  6. Serve over white rice or fried rice.

Key to Success #1 – Cube the Chicken … and the Peppers
Use a sharp knife to cut the chicken breasts into 1-inch cubes. I used chicken tenderloins and I was able to get about 3 cubes out of each tenderloin. One advantage of cubing the chicken as opposed to cooking the full breasts is that the cubed chicken will cook much faster.

You can julienne slice the peppers or you can dice them. I prefer to dice the peppers for this recipe just because I think it fits well with the cubed chicken. Either way, they will cook in about the same amount of time. Just be sure to cut the peppers into consistent sizes.
Key to Success #2 – Don’t Skip The Barbecue Sauce
The secret ingredient in this sauce is Head Country barbecue sauce. Of course you can use any barbecue sauce that you like but I highly recommend the Head Country Original Barbecue Sauce in this recipe. It adds a tangy note to this sweet and sticky sauce.

The sauce is so delicious and it really smells amazing. As I was whisking up the sauce, Noah came into the kitchen and said “Something smells good, mom!” He’s not really into sweet and sour flavors but he loved this Hawaiian Chicken and asked for seconds!

Key to Success #3 – Use Pineapple Tidbits … or Chunks
I use a can of Pineapple Tidbits in Hawaiian Chicken. If you haven’t seen the Pineapple Tidbits, they are essentially smaller chunks of pineapples. I think the smaller pineapple tidbits allow you to spread the pineapple throughout the dish so that you can get more pineapple flavor in every bite.

If you’d prefer, you can certainly use a can of pineapple chunks or even fresh pineapple. You can use as much pineapple as you like. I use a full 20-ounce can. Be sure to drain the juice from your pineapple but reserve some to juice to use in your sauce.
Hawaiian Chicken is great when served over white rice but you can also serve it with fried rice.
Pin this Hawaiian Chicken recipe to your favorite Hawaiian Food board or your chicken dinner board.

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