Sheet Pan Hawaiian Chicken
This delicious Sheet Pan Hawaiian Chicken has chicken, peppers, and onions in a sweet and tangy sauce.
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HAWAIIAN CHICKEN SHEET PAN
Sweet and tangy, this easy dinner makes dinner a breeze. Technically it’s not all one pan if you count the bowls in prep but overall it’s pretty dang easy.
INGREDIENTS
- CHICKEN – Chicken breasts are used in this recipe but you could also use chicken thighs or tenderloins.
- BELL PEPPERS – I like to use orange, yellow, or red bell peppers.
- RED ONION – I love the color and flavor of red onions.
- PINEAPPLE – Okay so obviously fresh is better but not always in season. Canned pineapple isn’t my first choice but it is convenient.
HOW TO MAKE THIS
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Preheat oven to 400℉. Line a large sheet pan with foil.
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In a large bowl, add the chicken, peppers, and onions.
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In a small bowl, stir all of the sauce ingredients together. Set aside half of the sauce (about 1/3 cup) in a microwave safe bowl and pour the remaining sauce on top of chicken mixture. Stir to coat.
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Spread chicken mixture evenly on the sheet pan. Sprinkle with salt and pepper. Bake for 20 minutes. Remove from the oven and add the pineapple. Return for 5-10 minutes or until chicken is done and reaches 165 ℉.
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While chicken is cooking, heat reserved sauce in the microwave for about 45-60 seconds or until thick. When chicken is done drizzle sauce on top of the chicken and veggies. Garnish with cilantro or parsley if desired.
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Serve plain or over cooked rice.
OTHER SHEET PAN RECIPES
- Sheet Pan Salmon and Asparagus
- One-Pan Sausage and Gnocchi
- Sheet Pan Philly Cheesesteak
- Greek Chicken Dinner
- Sheet Pan Chicken Fajitas
Sheet Pan Hawaiian Chicken
This delicious Sheet Pan Hawaiian Chicken has chicken, peppers, and onions in a sweet and tangy sauce.
Ingredients
- 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)
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, (I use a fresh minced ginger paste from the store)
- 1 teaspoon minced garlic, (about 2 cloves)
- ¼ teaspoon crushed red pepper
Instructions
- Preheat oven to 400℉. Line a large sheet pan with foil.
- In a large bowl, add the chicken, peppers, and onions.
- In a small bowl, stir all of the sauce ingredients together. Set aside half of the sauce (about 1/3 cup) in a microwave safe bowl and pour the remaining sauce on top of chicken mixture. Stir to coat. If not making right away this can marinate up to 24 hours in the fridge.
- Spread chicken mixture evenly on the sheet pan. Sprinkle with salt and pepper. Bake for 20 minutes. Remove from the oven and add the pineapple. Return for 5-10 minutes or until chicken is done and reaches 165 ℉.
- While chicken is cooking, heat reserved sauce in the microwave for about 45-60 seconds or until thick. When chicken is done drizzle sauce on top of the chicken and veggies. Garnish with cilantro or parsley if desired. Serve plain or over cooked rice.
