Description
Discover an easy Sheet Pan Hawaiian Chicken recipe that brings tropical flavors to your dinner table. Learn step-by-step how to create a delicious one-pan meal.
Ingredients
- 2 1/2 Tbsp (38 ml) soy sauce
- 1/3 cup (80 ml) ketchup
- 3 Tbsp (45 ml) pineapple juice concentrate (thaw if totally solidified)
- 2 Tbsp (30 ml) packed brown sugar (light or dark)
- 1 1/2 Tbsp (23 ml) rice vinegar
- 2 1/2 tsp (13 ml) cornstarch
- 2 tsp (10 ml) minced garlic (2 cloves)
- 2 tsp (10 ml) peeled and minced fresh ginger
- 3/4 tsp (4 ml) freshly ground black pepper
- 1 medium green bell pepper, cored and diced into 1-inch pieces
- 1 medium red bell pepper, cored and diced into 1-inch pieces
- 1 small red onion, chopped into chunks
- 1 1/2 lb (680 g) s boneless skinless chicken breasts, diced into 1-inch cubes
- 2 cup (480 ml) s fresh cubed pineapple*
- 2 Tbsp (30 ml) chopped cilantro (optional )
Instructions
- Set your oven to 350 degrees F to begin preheating.
- Lightly coat an 18 by 13-inch baking sheet with a non-stick spray.
- In a medium-sized bowl, blend the soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, garlic, ginger, and pepper until smooth.
- Arrange the diced red and green bell peppers, chopped red onion, and cubed chicken evenly on the baking sheet, then pour the prepared sauce over them. Mix well to ensure an even coating.
- Place the sheet in the preheated oven and bake for 10 minutes. Then, take it out and stir the contents.
- Add the pineapple chunks to the baking sheet, return it to the oven, and continue baking until the chicken is fully cooked, approximately 7 to 10 more minutes.
- Once done, take it out of the oven and give everything a final stir to coat in the sauce.
- Serve immediately, perhaps over coconut rice if you like.
Notes
- Thaw pineapple juice concentrate completely for a smooth sauce blend.
- Stir chicken and vegetables gently after 10 minutes to keep pieces intact.
- Marinate chicken in sauce for 15-20 minutes to enhance flavor.
