Sheet Pan Hawaiian Chicken
This sheet pan Hawaiian chicken is an easy weeknight dinner made with tender chicken, bell peppers, and sweet pineapple roasted in a savory homemade sauce.
Servings: 4 servings
Ingredients
Sauce
- ½ cup soy sauce
- ⅓ cup rice vinegar
- ⅓ cup ketchup
- ¼ cup pineapple juice
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 2 garlic cloves minced
- ½ tsp ground ginger
- ½ tsp onion powder
Chicken and Vegetables
- 1½ lbs chicken breasts cut into bite-sized pieces, sub for boneless, skinless chicken thighs
- 1 red onion sliced into chunks
- 2 bell peppers diced
- 2 cups fresh pineapple chunks
Toppings
- chopped green onions
- chopped cilantro
- sesame seeds
Instructions
- Preheat the oven to 375°F. In a large bowl, whisk together the sauce ingredients. Reserve 1/2 cup sauce.½ cup soy sauce, ⅓ cup rice vinegar, ⅓ cup ketchup, ¼ cup pineapple juice, 1 tbsp brown sugar, 1 tbsp cornstarch, 2 garlic cloves, ½ tsp ground ginger, ½ tsp onion powder
- Add the the chicken, red onion, and bell peppers to the bowl and toss it all together until the chicken and veggies are coated.1½ lbs chicken breasts, 1 red onion, 2 bell peppers
- Spread out on a large sheet pan.
- Bake for 20 minutes. Then, add the pineapple and remaining sauce onto the sheet pan and toss to combine. Bake for another 10 minutes until the chicken is cooked through and the veggies are tender and caramelized.2 cups fresh pineapple chunks
- Serve with rice. Top with chopped green onions, cilantro, and sesame seeds.chopped green onions, chopped cilantro, sesame seeds
Notes
- Canned pineapple works if fresh pineapple isn’t available. Be sure to drain them.
- Add jalapeño slices if you like a little heat.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 39g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 2006mg | Potassium: 1095mg | Fiber: 4g | Sugar: 30g | Vitamin A: 2077IU | Vitamin C: 94mg | Calcium: 56mg | Iron: 2mg