Description
This vibrant Sheet Pan Hawaiian Chicken recipe offers a delightful medley of flavors with tender chicken breasts, colorful bell peppers, and sweet pineapple, all baked together with a tangy, sweet sauce made from soy, honey, and pineapple juice. An easy and wholesome one-pan meal perfect for a quick weeknight dinner, served best over rice with a crispy broiled topping.
Ingredients
Scale
Protein and Vegetables
- 2 lbs chicken breasts, diced into 1-inch cubes
- 1 red bell pepper, diced into 1-inch cubes
- 1 orange or yellow bell pepper, diced into 1-inch cubes
- 1 small red onion, diced into 1-inch cubes
- 4 cups fresh pineapple, diced
Sauce and Seasonings
- 1/3 cup reduced sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 2 tbsp pineapple juice
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1/4 tsp red pepper flakes
- 1 tbsp arrowroot powder (or substitute cornstarch)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Ingredients: Dice the chicken breasts, red pepper, orange or yellow pepper, and small red onion into approximately 1-inch cubes and place them all in a large mixing bowl.
- Make Sauce: In a glass measuring cup, whisk together the reduced sodium soy sauce, ketchup, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, and red pepper flakes until well combined. Then whisk in the arrowroot powder to help thicken the sauce.
- Combine: Pour the prepared sauce over the diced chicken and vegetables in the bowl. Toss everything until the chicken and veggies are fully coated with the sauce mixture.
- Bake Initial: Spread the coated chicken and vegetables evenly on the prepared baking sheet. Place in the oven and bake for 10 minutes at 400°F.
- Add Pineapple and Continue Baking: After 10 minutes, remove the baking sheet from the oven. Scatter the diced fresh pineapple over the top and gently toss to coat the pineapple with the sauce. Spread everything back evenly on the tray and return to the oven for an additional 15 minutes.
- Broil for Crispiness: For a final touch, switch the oven to broil and cook the dish for 3-4 minutes to achieve a crispy topping. Keep a close eye to avoid burning.
- Serve: Serve the Hawaiian chicken hot over cooked rice. There will be extra saucy liquid on the pan; save this to drizzle over the rice and chicken to keep it juicy and flavorful.
Notes
- Arrowroot powder can be substituted with cornstarch as a thickening agent.
- Ensure chicken pieces are uniform in size for even cooking.
- Broil carefully as the sugars in the sauce can burn quickly.
- Serve with steamed jasmine or basmati rice to balance the sweet and tangy flavors.
- Leftovers can be stored in the refrigerator for up to 3 days.
