Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Hawaiian Chicken Sheet Pan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 136 reviews

This easy 30-minute Hawaiian Chicken Sheet Pan recipe features juicy boneless skinless chicken breasts, vibrant bell peppers, and caramelized pineapple chunks baked together in a sweet and tangy sauce. Perfect for a effortless weeknight dinner, this dish combines savory, sweet, and spicy flavors with simple prep and minimal cleanup.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Vegetables

  • 1.5-2 pounds boneless skinless chicken breasts, diced
  • 1 red onion, diced into larger pieces
  • 1 red bell pepper, diced into larger pieces
  • 1 orange bell pepper, diced into larger pieces
  • 20 ounces pineapple chunks (reserve juice)

Sauce

  • 2 tablespoons pineapple juice (from the can of pineapple chunks)
  • 1/3 cup soy sauce
  • 1 tablespoon cornstarch
  • 4 tablespoons brown sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon red pepper flakes

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Dice Ingredients: Dice the chicken breasts, red onion, red bell pepper, and orange bell pepper into larger bite-sized pieces. Drain the pineapple chunks, reserving the juice for the sauce.
  3. Make the Sauce: In a small bowl, whisk together the reserved pineapple juice, soy sauce, cornstarch, brown sugar, garlic salt, and red pepper flakes until smooth and well combined.
  4. Combine Chicken and Veggies: Place the diced chicken, onion, and bell peppers in a large bowl. Pour the prepared sauce over them and toss until all pieces are evenly coated.
  5. Initial Bake: Spread the chicken and vegetable mixture evenly across the prepared sheet pan. Bake in the preheated oven for 10 minutes.
  6. Toss and Add Pineapple: Remove the sheet pan from the oven and gently toss the chicken and vegetables to promote even cooking. Spread everything evenly again and add the pineapple chunks on top.
  7. Final Bake: Return the sheet pan to the oven and bake for another 10 to 15 minutes, or until the chicken is fully cooked through and the pineapple is caramelized slightly.

Notes

  • Use parchment paper or foil to reduce cleanup time.
  • Adjust the red pepper flakes amount to control the heat level.
  • Make sure the chicken pieces are cut evenly for uniform cooking.
  • Check chicken doneness by ensuring internal temperature reaches 165°F (74°C).
  • Serve with steamed rice or quinoa for a complete meal.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Hawaiian

Find it online: https://ellarecipe.com/hawaiian-chicken-sheet-pan-recipe/