Description
This Sheet Pan Hawaiian Chicken recipe features tender chicken breasts, colorful bell peppers, and sweet pineapple, all cooked together in a tangy and sweet pineapple-soy sauce. It’s a simple, one-pan meal that combines savory and tropical flavors with minimal prep and clean-up, making it perfect for a quick weeknight dinner.
Ingredients
Protein and Vegetables
- 1 ½ lbs chicken breasts, cut into 1½ inch cubes
- 1 red bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
- 1 orange or yellow bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
- ½ large red onion, cut into strips
- 1 cup diced pineapple (fresh or canned)
Sauce
- ⅓ cup low-sodium soy sauce
- ¼ cup packed brown sugar
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons pineapple juice (from the can if using canned pineapple or freshly squeezed if using fresh)
- 1 Tablespoon cornstarch
- 1 Tablespoon olive oil
- 1 teaspoon fresh minced ginger (store-bought ginger paste recommended)
- 1 teaspoon minced garlic (about 2 cloves)
- ¼ teaspoon crushed red pepper
Instructions
- Preheat and prepare: Preheat your oven to 400℉. Line a large sheet pan with aluminum foil for easy cleanup.
- Combine main ingredients: In a large bowl, add the cubed chicken breasts, red and orange/yellow bell pepper strips, and red onion strips. Toss to mix slightly.
- Make the sauce: In a small bowl, whisk together the low-sodium soy sauce, brown sugar, Worcestershire sauce, pineapple juice, cornstarch, olive oil, fresh ginger, minced garlic, and crushed red pepper until smooth and well combined.
- Marinate the chicken mixture: Set aside half of the sauce (about 1/3 cup) in a microwave-safe bowl for later. Pour the remaining sauce over the chicken and vegetable mixture and stir thoroughly to coat all pieces evenly. If not cooking immediately, cover and marinate in the refrigerator for up to 24 hours to enhance flavor.
- Bake the chicken and veggies: Spread the coated chicken and vegetables evenly on the prepared sheet pan. Lightly season with salt and pepper. Place in the oven and bake for 20 minutes.
- Add pineapple and continue baking: Remove the sheet pan from the oven after 20 minutes. Evenly distribute the diced pineapple over the chicken. Return the pan to the oven and bake for an additional 5-10 minutes, or until the chicken reaches an internal temperature of 165℉ and is fully cooked through.
- Thicken reserved sauce: While the chicken finishes cooking, heat the reserved sauce in the microwave for 45 to 60 seconds until it thickens slightly.
- Serve: Drizzle the thickened sauce over the cooked chicken and veggies on the sheet pan. Garnish with fresh cilantro or parsley if desired. Serve as is or over cooked rice for a complete meal.
Notes
- Marinating the chicken overnight maximizes flavor but is optional.
- Use fresh pineapple for a brighter taste or canned pineapple (drained) for convenience.
- Ensure the chicken reaches an internal temp of 165℉ for safety.
- Cooking times may vary depending on oven and chicken cube size.
- Garnish with fresh herbs like cilantro or parsley for a fresh finishing touch.
- Serve with steamed rice or quinoa for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
