Description
This Sheet Pan Hawaiian Chicken makes for a delightful weeknight dinner that’s packed with flavor. With tender chicken, vibrant vegetables, and sweet pineapple, it’s easy to prepare and cook, ensuring you have a delicious meal on the table in no time. It’s perfect for those seeking a wholesome and simple homemade dish.
Ingredients
Scale
- ½ cup soy sauce
- ⅓ cup rice vinegar
- ⅓ cup ketchup
- ¼ cup pineapple juice
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 2 garlic cloves minced
- ½ tsp ground ginger
- ½ tsp onion powder
- 1½ lbs chicken breasts cut into bite-sized pieces, or boneless, skinless chicken thighs
- 1 red onion sliced into chunks
- 2 bell peppers diced
- 2 cups fresh pineapple chunks
- chopped green onions
- chopped cilantro
- sesame seeds
Instructions
- Preheat the oven to 375°F.
- In a large bowl, whisk together the soy sauce, rice vinegar, ketchup, pineapple juice, brown sugar, cornstarch, minced garlic, ground ginger, and onion powder. Reserve 1/2 cup of the sauce.
- Add the chicken, sliced red onion, and diced bell peppers to the bowl, tossing to coat everything well.
- Spread the mixture evenly on a large sheet pan.
- Bake for 20 minutes. After 20 minutes, add the fresh pineapple and the reserved sauce to the pan, tossing to combine it all.
- Continue baking for another 10 minutes until the chicken is fully cooked and the veggies are caramelized.
- Serve the dish with rice and top with chopped green onions, cilantro, and sesame seeds.
Notes
Substitute boneless, skinless chicken thighs for a juicier option if preferred.
Feel free to customize the vegetables based on your preference or seasonal availability.
For an extra layer of flavor, marinate the chicken in the sauce for a few hours before baking.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 325
- Sugar: 12g
- Sodium: 950mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg