Hawaiian Chicken Sheet Pan
This hawaiian chicken sheet pan dinner recipe is the perfect sweet and sour dish. Juicy chicken, fresh pineapple, baked in a mouthwatering sauce. Serve this chicken over white rice for the perfect combination that will keep you wanting more.
Ingredients
- 1 ½ lbs chicken breasts cut into 1½ inch cubes
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp paprika
- 1 red bell pepper cut into 1-inch pieces
- 1 orange or yellow bell pepper cut into 1-inch pieces
- ½ large sweet or red onion cut into 1-inch pieces
- 2 cups diced pineapple fresh or canned
sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar packed
- 1/4 cup pineapple juice
- 1 Tablespoon olive oil
- 1 Tbsp cornstarch
- ½ tsp fresh ginger
- 2 garlic cloves minced
Instructions
- Preheat your oven to 400°F.
- In a large mixing bowl, whisk together the sauce ingredients, set aside.
- Add the diced chicken to a large bowl and season with the salt, pepper, and paprika. Add the chopped vegetables to the chicken, pour the sauce, and toss to combine.
- Arrange the mixture in a single layer on a large baking sheet with a rim.
- Bake for 20-25 minutes, or until the chicken is fully cooked and the vegetables are soft. Don’t overbake the chicken.
Notes
- Prep. For best results, cut the chicken and vegetables into even-sized pieces. This allows everything to cook evenly.
- Don’t overcook. Use an instant-read meat thermometer to check the temperature of the chicken. Once the chicken reaches 165°F, remove it from the oven.
- Refrigerate. Store leftover chicken in an airtight container for up to 3 days in the refrigerator.