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–+ servings

Hawaiian Chicken Sheet Pan with Roasted Pineapple and Peppers

This easy Hawaiian chicken sheet pan recipe pairs juicy chicken with pineapple in a sweet savory sauce for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course
Cuisine: Hawaiian
Calories: 358
Ingredients Method Nutrition Notes

Ingredients
  

Sauce
  • 1/2 cup soy sauce
  • 1/3 cup unseasoned rice vinegar
  • 1/3 cup tomato ketchup
  • 1/4 cup pineapple juice
  • 1 tbsp light brown sugar, packed
  • 1 tbsp cornstarch
  • 2 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 1/2 tsp onion powder
Chicken and Vegetables
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 red onion sliced
  • 2 bell peppers any color, chopped
  • 2 cups fresh pineapple chunks about 1/2 small pineapple
Toppings
  • to taste chopped green onions
  • to taste chopped fresh cilantro
  • to taste toasted sesame seeds

Method
 

Method
  1. Heat the oven to 375°F. In a large bowl, whisk the soy sauce, rice vinegar, ketchup, pineapple juice, brown sugar, cornstarch, garlic, ginger, and onion powder until smooth. Measure out 1/2 cup of the sauce and reserve it for later.
  2. Add the chicken breasts, red onion, and bell peppers to the bowl with the remaining sauce. Turn everything until the chicken and vegetables are fully coated.
  3. Transfer the chicken mixture to a large sheet pan and spread it out in one layer, scraping any extra sauce from the bowl over the top.
  4. Bake for 20 minutes. Add the pineapple chunks and the reserved sauce to the pan, then toss gently to combine. Bake for 10 more minutes, until the chicken is cooked through at 165°F and the vegetables are tender and lightly caramelized.
  5. Serve hot with rice. Finish each plate with green onions, cilantro, and sesame seeds.

Nutrition

Calories: 358kcalCarbohydrates: 33gProtein: 43gFat: 5gSaturated Fat: 1gCholesterol: 125mgSodium: 2025mgFiber: 3gSugar: 23g

Notes

Canned pineapple works well in a pinch; drain it thoroughly before using.
For a little heat, scatter sliced jalapeños over the pan before roasting.
Use low-sodium soy sauce if you want to reduce the salt in the glaze.
Cut the chicken and vegetables into similar-sized pieces so they cook evenly.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat leftovers in a skillet or air fryer to keep the chicken from drying out.
Make the sauce up to 2 days ahead and keep it covered in the fridge.

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