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🍍 Hawaiian Chicken Sheet Pan: A Tropical Escape for Dinner 🌴✨


  • Author: Hannah

Ingredients

  • β–ͺ️ 1Β½ lbs boneless, skinless chicken breasts or thighs (cut into chunks)

  • β–ͺ️ 1 red bell pepper, chopped

  • β–ͺ️ 1 green bell pepper, chopped

  • β–ͺ️ 1 red onion, sliced

  • β–ͺ️ 2 cups pineapple chunks (fresh or canned, drained)

  • β–ͺ️ 2 tbsp olive oil

  • β–ͺ️ Salt & pepper to taste

  • β–ͺ️ Cooked rice (for serving)

For the Hawaiian sauce:

  • β–ͺ️ Β½ cup pineapple juice

  • β–ͺ️ ΒΌ cup soy sauce

  • β–ͺ️ ΒΌ cup honey or brown sugar

  • β–ͺ️ 2 tbsp ketchup

  • β–ͺ️ 2 tsp cornstarch + 2 tsp water (for slurry)

  • β–ͺ️ 1 tsp garlic powder

  • β–ͺ️ Β½ tsp ground ginger


Instructions

  1. Preheat oven to 400Β°F (200Β°C). Line a large sheet pan with parchment paper or foil.

  2. Place the chicken, bell peppers, onion, and pineapple on the sheet pan. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.

  3. In a small saucepan, combine pineapple juice, soy sauce, honey (or brown sugar), ketchup, garlic powder, and ginger. Bring to a simmer over medium heat.

  4. Stir in cornstarch slurry (mix of cornstarch and water) and cook until sauce thickens, about 2–3 minutes.

  5. Pour half of the sauce over the chicken and veggies. Toss gently to coat.

  6. Bake for 25–30 minutes, or until chicken is cooked through and veggies are tender.

  7. Drizzle remaining sauce over the baked dish or serve it on the side.

  8. Serve hot over steamed rice. Garnish with green onions or sesame seeds if desired.