Description
This Hawaiian Chicken Sheet Pan recipe offers a vibrant and flavorful meal featuring tender chicken cubes roasted with colorful bell peppers, red onion, and sweet pineapple chunks. Coated in a savory-sweet sauce made from soy sauce, brown sugar, pineapple juice, and aromatic spices, it’s an easy one-pan dish perfect for a quick and delicious dinner that serves 4.
Ingredients
Scale
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 (20 oz) can pineapple chunks, drained
- 1 tablespoon olive oil
Sauce
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sheet pan meal.
- Combine Main Ingredients: In a large bowl, mix together the chicken cubes, red and yellow bell peppers, red onion wedges, and drained pineapple chunks to evenly distribute the ingredients.
- Prepare Sauce: In a separate bowl, whisk together the soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, ground ginger, and optional red pepper flakes until smooth and well combined.
- Coat Ingredients: Pour the prepared sauce over the chicken and vegetable mixture and gently toss everything together to ensure even coating with the flavorful sauce.
- Arrange on Baking Sheet: Spread the entire mixture in a single layer on a large rimmed baking sheet for even cooking and caramelization.
- Bake: Place the baking sheet in the preheated oven and bake for 30-35 minutes until the chicken is fully cooked through and the vegetables are tender and slightly caramelized.
Notes
- Ensure to cut chicken and vegetables into uniform sizes for even cooking.
- If you prefer a spicier dish, do not omit the red pepper flakes.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Drain pineapple well to prevent excess liquid, which can affect roasting.
- Leftovers can be refrigerated and reheated for up to 3 days.
