Description
This Sheet Pan Hawaiian Chicken recipe combines tender chicken breasts with colorful bell peppers, onions, and sweet pineapple in a delicious soy-based sauce. Baked on a single sheet pan, it’s an easy, flavorful meal perfect for weeknight dinners. The sauce is both marinated and served as a glaze, delivering a balance of sweet, tangy, and savory flavors with a hint of spice.
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)
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 or freshly squeezed if using fresh pineapple)
- 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
Instructions
- Preheat Oven: Preheat your oven to 400℉ (200℃) and line a large sheet pan with foil for easy cleanup.
- Prepare Chicken and Vegetables: In a large bowl, add the cubed chicken breasts, red and orange/yellow bell pepper strips, and red onion strips.
- Make the Sauce and Marinate: In a small bowl, whisk together the soy sauce, brown sugar, Worcestershire sauce, pineapple juice, cornstarch, olive oil, fresh ginger, minced garlic, and crushed red pepper. Set aside half of this sauce (about 1/3 cup) in a microwave-safe bowl for later. Pour the remaining sauce over the chicken and vegetable mixture and stir well to coat. You can marinate this for up to 24 hours in the fridge if preparing in advance.
- Arrange and Bake: Spread the chicken and vegetable mixture evenly on the prepared sheet pan. Sprinkle lightly with salt and pepper to taste. Bake in the preheated oven for 20 minutes.
- Add Pineapple and Continue Baking: Remove the sheet pan from the oven and scatter the diced pineapple evenly over the chicken and vegetables. Return the pan to the oven and bake for an additional 5 to 10 minutes, or until the chicken reaches an internal temperature of 165 ℉ (74℃).
- Thicken Reserved Sauce: While the sheet pan is baking, heat the reserved sauce in the microwave for 45 to 60 seconds until it thickens and becomes glossy.
- Serve: When the chicken is cooked through, drizzle the thickened sauce over the top. Garnish with chopped cilantro or parsley if desired. Serve hot, either plain or over a bed of cooked rice for a complete meal.
Notes
- Marinating the chicken and vegetables up to 24 hours in advance enhances the flavor and tenderness.
- Use fresh pineapple if possible for sweeter and fresher flavor, but canned works well too.
- The sauce thickens when microwaved due to the cornstarch, creating a nice glaze.
- Adjust crushed red pepper quantities to control spice level.
- This recipe works well served over white or brown rice, or tossed with noodles.
