Description
A flavorful and easy Sheet Pan Hawaiian Chicken recipe featuring tender chicken breasts, colorful bell peppers, and juicy pineapple baked in a sweet and tangy sauce. Perfect for a quick weeknight dinner, this dish combines savory soy sauce, honey, garlic, and ginger for a tropical twist that’s both delicious and visually appealing.
Ingredients
Chicken and Vegetables
- 2 lbs chicken breasts, diced into 1-inch cubes
- 1 red pepper, diced into 1-inch cubes
- 1 orange or yellow pepper, diced into 1-inch cubes
- 1 small red onion, diced into 1-inch cubes
- 4 cups fresh pineapple, diced
Sauce
- 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 cornstarch as substitute)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Ingredients: Dice the chicken breasts and all the vegetables into roughly 1-inch cubes. Place all the diced chicken and vegetables in a large mixing bowl.
- Make the Sauce: In a glass measuring cup or bowl, whisk together the soy sauce, ketchup, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Then whisk in the arrowroot powder until fully combined to help thicken the sauce during baking.
- Combine: Pour the sauce over the chicken and vegetables in the bowl. Toss everything thoroughly to ensure all pieces are well coated with the flavorful mixture.
- Bake First Stage: Spread the chicken and vegetable mixture evenly on the prepared baking sheet. Bake in the preheated oven for 10 minutes.
- Add Pineapple and Continue Baking: Remove the baking sheet from the oven and scatter the diced pineapple chunks over the chicken and veggies. Toss gently to coat the pineapple with the sauce. Return the sheet to the oven and bake for an additional 15 minutes.
- Broil for Crispness: For a crispy, caramelized finish, switch the oven to broil and cook the chicken for 3-4 minutes. Keep a close eye to prevent burning.
- Serve: Serve the Sheet Pan Hawaiian Chicken warm over cooked rice. Reserve the extra sauce from the pan to drizzle over the rice and chicken for added moisture and flavor.
Notes
- Arrowroot powder can be substituted with cornstarch in the same quantity.
- Use fresh pineapple for the best flavor and texture; canned pineapple may be too watery.
- If you like it spicier, add more red pepper flakes or a dash of sriracha.
- Make sure to watch the chicken closely when broiling to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
