I had a friend in college who was actually from Hawaii. We were talking one day about his favorite foods and I got all excited and said, "Oh, I make Hawaiian chicken!" He cut me off, shot me a look and flatly said, "Do you call it Hawaiian chicken just because it has pineapple in it?" Touche.
Nevertheless, we enjoy it. And it's another of my favorite no-recipe-recipes. In other words, you'll remember how to make this forever, and it's likely you'll always have the ingredients on hand.
Start off by browning chicken in a little oil. I use EVOO. I've made this with chicken strip cuts and it served fewer. I've found if I'll start by cutting the chicken into bite-sized pieces, it goes further and there's less waste.
Pour a 15oz (-ish...this isn't an exact science) can of pineapple chunks and a small can of mandarin orange slices into a bowl. Don't drain off the juices! Mix in an envelope of dry onion soup mix. Stir.
Once the chicken is mostly browned, pour the mixture on top of the chicken. Cover and cook on medium low heat for about 10 minutes, or until warmed through. I highly recommend using a wok for this recipe to prevent a clean kitchen massacre...