A vibrant and easy Hawaiian Chicken Sheet Pan recipe with juicy pineapple, bell peppers, and a sweet and savory sauce. Perfect for a quick weeknight dinner!
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- For the Vegetables:
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 (20 ounce) can pineapple chunks, drained (reserve juice for the sauce)
- For the Sauce:
- 1/4 cup reserved pineapple juice
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon honey
- 1 tablespoon ketchup
- 1 teaspoon cornstarch (or arrowroot powder)
- 1/2 teaspoon sesame oil (optional)
Instructions:
- Prepare the Chicken: In a large bowl, toss the chicken pieces with olive oil, garlic powder, ginger, red pepper flakes (if using), salt, and pepper.
- Arrange Vegetables: On a large baking sheet, spread the chopped bell peppers, sliced red onion, and drained pineapple chunks.
- Add Chicken: Place the seasoned chicken pieces on top of the vegetables and pineapple.
- Make the Sauce: In a small bowl, whisk together the reserved pineapple juice, soy sauce (or coconut aminos), honey, ketchup, cornstarch (or arrowroot powder), and sesame oil (if using).
- Pour Sauce: Pour the sauce evenly over the chicken and vegetables.
- Bake: Preheat oven to 400°F (200°C). Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can broil for the last 2-3 minutes for a bit of char if desired.
- Serve: Serve the Hawaiian chicken and vegetables over rice, quinoa, or cauliflower rice. Garnish with chopped cilantro or green onions, if desired.