Description
This Sheet Pan Hawaiian Chicken recipe combines juicy chicken breasts with colorful bell peppers, sweet pineapple, and a tangy, savory sauce. Marinated and baked to perfection, this one-pan meal is both easy to prepare and packed with tropical flavors, making it perfect for a quick weeknight dinner or a casual weekend gathering.
Ingredients
Chicken and Vegetables
- 1 ½ lbs chicken breasts, cut into 1½ inch cubes
- 1 red bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
- 1 orange or yellow bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
- ½ large red onion, cut into strips
- 1 cup diced pineapple (fresh or canned)
Marinade and Sauce
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar, packed
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons pineapple juice (from the can if using canned; freshly squeezed if using fresh)
- 1 Tablespoon cornstarch
- 1 Tablespoon olive oil
- 1 teaspoon fresh ginger (minced or ginger paste)
- 1 teaspoon minced garlic (about 2 cloves)
- ¼ teaspoon crushed red pepper
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400℉ (204℃) and line a large sheet pan with foil for easy cleanup.
- Combine Chicken and Vegetables: In a large bowl, add the cubed chicken, the sliced red and orange/yellow bell peppers, and the red onion strips.
- Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, brown sugar, Worcestershire sauce, pineapple juice, cornstarch, olive oil, fresh ginger, garlic, and crushed red pepper until smooth. Set aside half of this sauce (about 1/3 cup) in a microwave-safe bowl; this will be used later as a glaze.
- Marinate the Chicken Mixture: Pour the remaining sauce over the chicken and vegetables in the large bowl. Stir everything well to coat. You can bake immediately or refrigerate the mixture to marinate for up to 24 hours for deeper flavor.
- Arrange on Sheet Pan and Bake: Spread the chicken and vegetable mixture evenly on the prepared sheet pan. Lightly season with salt and pepper. Bake in the preheated oven for 20 minutes.
- Add Pineapple and Finish Baking: Remove the sheet pan from the oven, scatter the diced pineapple evenly over the chicken and veggies, then return the pan to the oven. Bake for an additional 5 to 10 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃) and is fully cooked.
- Prepare the Glaze: While the chicken is baking, microwave the reserved sauce for 45 to 60 seconds until it thickens into a glaze.
- Serve: Once the chicken is cooked through, drizzle the thickened sauce over the chicken and vegetables. Garnish with cilantro or parsley if desired. Serve this flavorful dish on its own or over a bed of cooked rice.
Notes
- Fresh pineapple adds better texture, but canned pineapple works well too.
- The sauce can be prepared up to a day in advance to allow flavors to meld.
- Use a meat thermometer to ensure chicken is cooked safely to 165℉.
- Garnish with fresh cilantro or parsley for a burst of color and freshness.
- Serve with steamed rice or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
