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Sheet Pan Hawaiian Chicken Recipe

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4.1 from 11 reviews

This Sheet Pan Hawaiian Chicken is a vibrant, flavorful dish featuring tender chicken breasts baked with colorful bell peppers, onions, and sweet pineapple, all coated in a tangy-sweet sauce made from soy sauce, brown sugar, and pineapple juice. Quick and easy to prepare, it’s perfect for a weeknight dinner and can be served on its own or over rice.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Hawaiian

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; freshly squeezed if using fresh)
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1 teaspoon fresh ginger (minced ginger paste)
  • 1 teaspoon minced garlic (about 2 cloves)
  • ¼ teaspoon crushed red pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400℉. Line a large sheet pan with foil to make cleanup easier and to prevent sticking.
  2. Prepare Chicken and Vegetables: In a large bowl, combine the cubed chicken breasts, red and orange/yellow bell pepper strips, and red onion strips, ensuring they’re evenly mixed.
  3. Make and Apply Sauce: In a small bowl, thoroughly stir together all sauce ingredients: low-sodium soy sauce, brown sugar, Worcestershire sauce, pineapple juice, cornstarch, olive oil, fresh ginger, minced garlic, and crushed red pepper. Set aside half the sauce (about 1/3 cup) in a microwave-safe bowl for later use. Pour the remaining sauce over the chicken and vegetable mixture and stir well to coat everything evenly. If not cooking immediately, you can let the mixture marinate for up to 24 hours in the refrigerator.
  4. Bake Chicken and Vegetables: Spread the chicken and vegetable mixture evenly on the prepared sheet pan. Lightly sprinkle salt and pepper over the top. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the sheet pan from the oven and add the diced pineapple evenly over the top. Return the pan to the oven and bake for an additional 5 to 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165℉.
  5. Thicken Reserved Sauce and Serve: While the chicken finishes baking, heat the reserved sauce in the microwave for 45 to 60 seconds, or until it thickens slightly. Once the chicken is done, drizzle the thickened sauce over the chicken and veggies. Garnish with fresh cilantro or parsley if desired. Serve the dish plain or over cooked rice for a complete meal.

Notes

  • You can marinate the chicken mixture up to 24 hours in advance to intensify flavors.
  • Using fresh pineapple adds a nice texture, but canned pineapple works well too.
  • Adjust crushed red pepper to your preferred spice level or omit for mild flavor.
  • Serve over steamed jasmine or basmati rice for a fuller meal.
  • For a gluten-free option, substitute soy sauce with tamari or coconut aminos.

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