Sheet Pan Hawaiian Chicken – Sweet & Savory Dinner
Sheet Pan Hawaiian Chicken is a sweet and savory baked dinner with pineapple and bell peppers.
Ingredients
- 2 lbs chicken breasts
- 1 red bell pepper
- 1 orange or yellow bell pepper
- 1 small red onion
- 1/3 cup reduced sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 2 tbsp pineapple juice
- 2 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tbsp fresh grated ginger
- 1/4 tsp red pepper flakes
- 1 tbsp arrowroot powder or cornstarch
- 4 cups fresh pineapple diced
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Dice chicken and vegetables into 1-inch cubes. Add to a large mixing bowl.
- In a measuring cup, whisk together soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, and red pepper flakes. Whisk in arrowroot powder until smooth.
- Pour sauce over chicken and vegetables. Toss until fully coated.
- Spread mixture evenly on prepared baking sheet.
- Bake for 10 minutes. Remove from oven and add pineapple chunks, tossing gently to coat.
- Bake for another 15 minutes, until chicken is cooked through.
- Broil for 3–4 minutes for caramelized edges.
- Serve your Sheet Pan Hawaiian Chicken over rice and spoon extra sauce on top to keep everything juicy and flavorful.
Notes
- Serve with jasmine rice, brown rice, or coconut rice.