Sheet Pan Hawaiian Chicken (Print Version)
# Ingredients:
→ Sauce
01 -
2 1/2 Tbsp soy sauce
02 -
1/3 cup ketchup
03 -
3 Tbsp pineapple juice concentrate (thaw if totally solidified)
04 -
2 Tbsp packed brown sugar (light or dark)
05 -
1 1/2 Tbsp rice vinegar
06 -
2 1/2 tsp cornstarch
07 -
2 tsp worcestershire
08 -
2 tsp minced garlic (2 cloves)
09 -
2 tsp peeled and minced fresh ginger
10 -
3/4 tsp freshly ground black pepper
→ Chicken Mixture
11 -
1 medium green bell pepper, cored and diced into 1-inch pieces
12 -
1 medium red bell pepper, cored and diced into 1-inch pieces
13 -
1 small red onion, chopped into chunks
14 -
1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
15 -
2 cups fresh cubed pineapple
16 -
2 Tbsp chopped cilantro (optional)
# Instructions:
01 -
Preheat the oven to 350 degrees F (175 degrees C).
02 -
Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray to prevent sticking.
03 -
In a medium mixing bowl, whisk together all sauce ingredients: soy sauce, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch, worcestershire sauce, minced garlic, minced ginger, and black pepper until well combined and smooth.
04 -
Place the diced green and red bell peppers, red onion chunks, and chicken breast cubes on the prepared baking sheet, spreading them out in a single layer.
05 -
Pour the prepared sauce over the chicken and vegetables on the baking sheet. Toss everything together to ensure all pieces are evenly coated with the sauce.
06 -
Place the baking sheet in the preheated oven and cook for 10 minutes.
07 -
After the initial 10 minutes, remove the baking sheet from the oven and toss the chicken and vegetables to ensure even cooking. Add the fresh pineapple chunks, distributing them evenly throughout the mixture.
08 -
Return the baking sheet to the oven and continue cooking for an additional 7-10 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C).
09 -
Remove the sheet pan from the oven and toss everything once more to coat with the thickened sauce. If using cilantro, sprinkle it over the top. Serve warm, optionally over coconut rice.
# Notes:
01 -
It's important to use fresh pineapple in this recipe, as frozen or canned pineapple cannot be substituted successfully.
02 -
The pineapple is added partway through cooking to prevent it from becoming too soft or releasing too much liquid.
03 -
For a complete meal, serve this sheet pan dish over coconut rice.
04 -
Make sure all chicken and vegetable pieces are cut to a similar size (about 1-inch) to ensure even cooking.