Description
A delightful and easy-to-make Sheet Pan Hawaiian Chicken recipe that combines tender chicken, sweet pineapple, and colorful bell peppers in a flavorful sauce. Perfect for a quick weeknight dinner!
Ingredients
Units
Scale
Sauce
- 2 1/2 Tbsp soy sauce
- 1/3 cup ketchup
- 3 Tbsp pineapple juice concentrate (thaw if totally solidified)
- 2 Tbsp packed brown sugar (light or dark)
- 1 1/2 Tbsp rice vinegar
- 2 1/2 tsp cornstarch
- 2 tsp worcestershire
- 2 tsp minced garlic (2 cloves)
- 2 tsp peeled and minced fresh ginger
- 3/4 tsp freshly ground black pepper
Chicken mixture
- 1 medium green bell pepper, cored and diced into 1-inch pieces
- 1 medium red bell pepper, cored and diced into 1-inch pieces
- 1 small red onion, chopped into chunks
- 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
- 2 cups fresh cubed pineapple*
- 2 Tbsp chopped cilantro (optional)
Instructions
- Preheat oven to 350 degrees F.
Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- In a medium mixing bowl, whisk together soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch worcestershire, garlic, ginger, and pepper.
- Place red and green bell peppers, red onion, and chicken on the baking sheet, then pour sauce over top and toss to evenly coat.
- Cook in preheated oven for 10 minutes, remove from oven and toss.
- Sprinkle in pineapple. Return to oven and continue to cook until chicken is cooked through, about 7 – 10 minutes longer.
- Remove from oven, toss once more to coat with sauce.
- Serve warm over coconut rice if desired.
Notes
- *Stick with fresh pineapple in this recipe. Frozen or canned cannot be substituted.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
