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Hawaiian Chicken Sheet Pan Recipe

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4.4 from 3 reviews

This Hawaiian Chicken Sheet Pan Recipe is a quick and flavorful meal perfect for busy weeknights. Tender chicken tenderloins are roasted alongside colorful bell peppers, red onion, and pineapple chunks, all coated in a sweet and tangy homemade pineapple-soy glaze. The entire dish is cooked on one sheet pan for easy preparation and cleanup, delivering a harmonious balance of savory, sweet, and tangy flavors with minimal effort.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Hawaiian

Ingredients

Sauce Ingredients

  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice (from concentrate)
  • 2 tablespoons brown sugar (or honey)
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1 tablespoon cornstarch

Main Ingredients

  • 1½ pounds chicken tenderloins
  • 1 red bell pepper (deseeded and sliced into strips)
  • 1 yellow or orange bell pepper (deseeded and sliced into strips)
  • 1 small red onion (sliced)
  • 1½ cups pineapple chunks (fresh or canned, drained)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with aluminum foil to prevent sticking and facilitate easy cleanup.
  2. Prepare the Sauce: In a small saucepan, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic powder, and cornstarch until fully combined. Bring the mixture to a simmer over medium heat, then reduce to low and cook for 5 to 10 minutes, stirring occasionally, until the sauce slightly thickens. Remove from heat and set aside.
  3. Arrange the Ingredients on the Sheet Pan: Transfer the chicken tenderloins, sliced red and yellow bell peppers, sliced red onion, pineapple chunks, olive oil, salt, and pepper onto the prepared baking sheet. Toss everything together to coat evenly, and spread the mixture out into an even layer.
  4. Initial Bake: Place the sheet pan in the preheated oven and bake for 10 minutes to begin cooking the chicken and vegetables.
  5. Add the Sauce: Remove the pan from the oven and drizzle the prepared pineapple-soy sauce over the chicken and vegetables. Toss the mixture to evenly coat all components, then spread it back out into an even layer on the pan.
  6. Final Bake: Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  7. Serve: Serve the Hawaiian chicken hot over rice. For an extra pop of flavor, garnish with lime wedges, sesame seeds, and fresh cilantro if desired.

Notes

  • You can substitute honey for brown sugar for a different sweetness profile.
  • Fresh pineapple chunks can be used instead of canned for a fresher taste.
  • If you don’t have red or yellow bell peppers, green bell peppers can be used, although the flavor will be slightly less sweet.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
  • For a spicier kick, add a pinch of red pepper flakes to the sauce while simmering.

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