Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan is an easy one-pan dinner made with tender chicken, sweet pineapple, and colorful vegetables. Everything roasts together in a simple sweet and savory sauce for a flavorful meal with minimal cleanup.
Servings: 4
Cost: $12.15, $3.04 per Servings
Ingredients
- 1 ½ pound Chicken Breasts (diced into 1 ½ inch size pieces)
- 1 Red Bell Pepper (cut into 1 ½ inch pieces)
- 1 Orange Bell Pepper (cut into 1 ½ inch pieces)
- 1 Small Red Onion (cut into 1 ½ inch pieces)
- 1 cup Diced Pineapple (fresh or canned)
For the Sauce:
- ⅓ cup Soy Sauce
- ¼ cup Brown Sugar
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Worcestershire Sauce
- ¼ cup Pineapple Juice (canned or fresh)
- 2 Tablespoons Cornsatch
- ¼ teaspoon Ground Ginger
- 2 cloves Garlic (minced (or 2 teaspoons pre-minced garlic))
- ¼ teaspoon Crushed Red Pepper
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with foil for easy clean up.
- Spread 1 ½ pounds chicken breasts, 1 red bell pepper, 1 orange bell pepper, 1 small red onion, and 1 cup diced pineapple into an even layer on the prepared baking sheet.
- In a small mixing bowl, whisk together ? cup soy sauce, ¼ cup brown sugar, 1 tablespoon rice vinegar, 2 tablespoons Worcestershire sauce, ¼ cup pineapple juice, 2 tablespoons cornstarch, ¼ teaspoon ground ginger, 2 cloves minced garlic, and ¼ teaspoon crushed red pepper.
- Pour about half of the sauce over the chicken, peppers, onions and pineapple on the baking sheet. Gently toss to coat these ingredients with the sauce.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165 degrees F.
- Heat the reserved sauce in the microwave for 60-90 seconds until the mixture has thickened.
- Drizzle the thickened sauce over the chicken and veggies.
- Serve warm as is or over rice and enjoy!
Video
Notes
I use an instant-read meat thermometer to make sure that the chicken has reached a safe temperature before removing it from the oven.
Fresh ginger can be used instead of ground ginger. If using fresh, use about 1 teaspoon fresh grated ginger.
Diced boneless, skinless chicken thighs can be used instead of chicken breasts in this recipe.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 323kcal | Carbohydrates: 30g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1398mg | Potassium: 997mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1983IU | Vitamin C: 103mg | Calcium: 54mg | Iron: 2mg
