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Hawaiian Chicken Sheet Pan
Laura

Hawaiian Chicken Sheet Pan

A sweet and savory Hawaiian Chicken Sheet Pan dinner with pineapple, chicken, peppers, and onion baked together for an easy family meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper red bell pepper cut into strips
  • 1 orange or yellow bell pepper orange or yellow bell pepper cut into strips
  • 1 small red onion sliced into wedges
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch
  • 1/4 teaspoon red pepper flakes optional
  • salt and black pepper to taste

Equipment

  • Large sheet pan
  • Mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife

Method
 

  1. Preheat the oven to 425 F and line a large sheet pan with parchment or foil.
  2. Whisk the soy sauce, pineapple juice, brown sugar, olive oil, garlic, ginger, cornstarch, and red pepper flakes in a bowl.
  3. Add the chicken to a large bowl, season lightly with salt and black pepper, then toss with half the sauce.
  4. Spread the chicken, pineapple, peppers, and onion onto the sheet pan in a single layer.
  5. Drizzle with the remaining sauce and roast for 20 to 25 minutes, stirring once halfway through.
  6. Cook until the chicken is done and the vegetables are tender and lightly caramelized.
  7. Serve hot over rice and spoon any extra sauce from the pan on top.

Notes

    >Use chicken thighs for a juicier result. >Fresh pineapple gives the best caramelization. >Do not overcrowd the pan. >Serve over jasmine rice or coconut rice.