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Sheet Pan Hawaiian Chicken Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Oven, Sheet Pan Meal
  • Cuisine: Hawaiian-Inspired

Description

ย This Sheet Pan Hawaiian Chicken is a sweet and savory dish that’s perfect for a quick and easy weeknight meal! Tender chicken, colorful bell peppers, and juicy pineapple chunks are roasted together with a delicious Hawaiian-inspired sauce. It’s a flavorful and healthy recipe that’s ready in just 40 minutes.

Ingredients

Units Scale
  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 orange or yellow bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch pieces
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons pineapple juice
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon arrowroot powder (or cornstarch)
  • 4 cups fresh pineapple, diced
  • Cooked rice, for serving

Instructions

  1. Preheat and Prep: Preheat oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper.
  2. Combine Ingredients: In a large bowl, combine chicken, bell peppers, and red onion.
  3. Make Sauce: In a separate bowl, whisk together soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, and red pepper flakes. Whisk in arrowroot powder until smooth.
  4. Marinate and Roast: Pour the sauce over the chicken and vegetables, and toss to coat. Spread the mixture evenly on the prepared baking sheet. Bake for 10 minutes.
  5. Add Pineapple: Add diced pineapple to the baking sheet and toss with the chicken and vegetables. Bake for another 15 minutes.
  6. Broil and Serve: Broil for the last 3-4 minutes for a crispier finish. Serve the chicken and vegetables over cooked rice, along with the extra sauce from the pan.

Notes

  • You can use boneless, skinless chicken thighs instead of breasts, but adjust cooking time as needed.
  • If you don’t have arrowroot powder, you can substitute with cornstarch.
  • For a sweeter dish, you can add a bit more honey to the sauce.
  • Serve with your favorite sides, such as steamed vegetables or a salad.

Nutrition

  • Serving Size: 1/6 of recipe (with ยฝ cup rice)
  • Calories: 400
  • Sugar: 30g
  • Sodium: 500mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 70mg

Find it online: https://emilyquickdinners.com/sheet-pan-hawaiian-chicken-recipe/