Hawaiian Chicken Sheet Pan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs chicken breasts, diced
02 -
1 red bell pepper, diced
03 -
1 orange or yellow bell pepper, diced
04 -
1 small red onion, diced
05 -
4 cups fresh pineapple, diced
→ Marinade
06 -
1/3 cup reduced sodium soy sauce
07 -
1/4 cup ketchup
08 -
1/4 cup honey
09 -
2 tbsp pineapple juice
10 -
2 tbsp rice vinegar
11 -
2 cloves garlic, minced
12 -
1 tbsp fresh grated ginger
13 -
1/4 tsp red pepper flakes
14 -
1 tbsp arrowroot powder (substitute: cornstarch)
# Instructions:
01 -
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
Dice the chicken, bell peppers, onion, and pineapple into roughly 1-inch cubes. Combine the diced chicken and vegetables in a large bowl.
03 -
In a glass measuring cup, whisk together soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, and red pepper flakes. Whisk in arrowroot powder until the mixture thickens slightly.
04 -
Pour the marinade over the chicken and vegetables, tossing until everything is evenly coated.
05 -
Spread the marinated mixture evenly onto the prepared baking sheet. Bake for 10 minutes.
06 -
Add the pineapple chunks to the baking sheet, tossing them lightly with the chicken and sauce. Bake for an additional 15 minutes.
07 -
Switch to the broil setting and broil the dish for 3-4 minutes for a crispier topping. Monitor closely to avoid burning.
08 -
Serve over rice, optionally spooning extra saucy liquid over the dish for added flavor. Enjoy while warm!
# Notes:
01 -
For best results, use fresh pineapple, as canned or frozen may alter the texture when baked. If substituting, thaw and drain frozen pineapple to minimize excess moisture.
02 -
Serve with creamy coconut rice or grilled vegetables for a rounded meal.
03 -
To add spice, increase the amount of red pepper flakes or garnish with chili peppers.