A vibrant and easy sheet pan dinner featuring juicy chicken, colorful vegetables, and a sweet and tangy Hawaiian-inspired glaze. Perfect for a quick weeknight meal!
Ingredients:
- For the Chicken and Vegetables:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 pineapple, cut into 1-inch chunks (or 1 can (20oz) pineapple chunks, drained)
- 1.5 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Hawaiian Glaze:
- 1/2 cup pineapple juice (from canned pineapple or reserved from fresh)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch.
- 1 teaspoon ginger, grated or minced.
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables and Chicken: In a large bowl, combine the chicken, bell peppers, red onion, broccoli, and pineapple. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well to coat.
- Arrange on Sheet Pan: Spread the chicken and vegetables in a single layer on a large sheet pan.
- Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Prepare the Glaze: While the chicken and vegetables are baking, prepare the glaze. In a small saucepan, whisk together the pineapple juice, soy sauce, brown sugar, apple cider vinegar, cornstarch and ginger.
- Simmer the Glaze: Bring the glaze to a simmer over medium heat, stirring constantly. Cook until the glaze thickens, about 3-5 minutes.
- Glaze the Chicken and Vegetables: Once the chicken and vegetables are cooked, remove the sheet pan from the oven. Drizzle the Hawaiian glaze evenly over the top. Toss gently to coat everything.
- Serve: Serve immediately over rice or quinoa, if desired.
- Optional Garnish: Garnish with sesame seeds, chopped green onions, or cilantro for added flavor and presentation.
Tips and Variations:
- For extra crispy vegetables, broil the sheet pan for the last 2-3 minutes of cooking.
- You can use other vegetables like zucchini, carrots, or snap peas.
- Adjust the sweetness of the glaze by adding more or less brown sugar.
- For a spicier sauce, add red pepper flakes to the glaze.
- If you would like to thicken the sauce further, make a slurry of cornstarch and water, and add it into the sauce.
- If using fresh pineapple, reserve the juice from cutting it, to use in the sauce.
- Serve with white rice, brown rice, or cauliflower rice.