Sheet Pan Hawaiian Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 lbs chicken breasts, diced into 1-inch cubes
02 -
1 red bell pepper, diced into 1-inch cubes
03 -
1 orange or yellow bell pepper, diced into 1-inch cubes
04 -
1 small red onion, diced into 1-inch cubes
→ Marinade
05 -
1/3 cup reduced sodium soy sauce
06 -
1/4 cup ketchup
07 -
1/4 cup honey
08 -
2 tbsp pineapple juice
09 -
2 tbsp rice vinegar
10 -
2 cloves garlic, minced
11 -
1 tbsp fresh grated ginger
12 -
1/4 tsp red pepper flakes
13 -
1 tbsp arrowroot powder (or cornstarch)
→ Additional Ingredients
14 -
4 cups fresh pineapple, diced into chunks
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
02 -
Cut the chicken, bell peppers, and red onion into approximately 1-inch cubes. Place them into a large mixing bowl.
03 -
In a glass measuring cup, combine soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, grated ginger, and red pepper flakes. Whisk until smooth, then whisk in arrowroot powder to thicken the marinade.
04 -
Pour the marinade over the diced chicken and vegetables in the bowl. Toss until all pieces are evenly coated.
05 -
Spread the chicken and vegetables mixture onto the prepared baking sheet in an even layer. Bake for 10 minutes.
06 -
After 10 minutes, spread the pineapple chunks over the baking sheet. Toss the mixture to combine the pineapple with the chicken and vegetables. Return to the oven and bake for an additional 15 minutes.
07 -
For a crispy topping, broil the sheet pan meal for 3-4 minutes until the edges are caramelized.
08 -
Serve hot over a bed of rice, ensuring to drizzle the extra sauce from the pan over the top for added flavor and moisture.
# Notes:
01 -
Use parchment paper to prevent sticking and make cleanup easier.
02 -
Caramelized pineapple adds sweetness and depth of flavor.