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Easy Hawaiian Chicken Sheet Pan Dinner

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Make this sweet and savory Hawaiian chicken sheet pan dinner quickly. It combines juicy chicken, pineapple, and colorful vegetables on one pan for minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup pineapple chunks, drained (reserve juice)
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup reserved pineapple juice
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, reserved pineapple juice, brown sugar, rice vinegar, garlic powder, and ground ginger. This is your sauce base.
  3. In a separate small bowl, whisk the cornstarch and 1 tablespoon of water until smooth to create a slurry. Set aside.
  4. Place the cut chicken, pineapple chunks, bell peppers, and red onion onto the prepared sheet pan. Drizzle with vegetable oil and toss lightly to coat.
  5. Pour half of the sauce base over the chicken and vegetables on the pan. Toss everything directly on the sheet pan until evenly coated. Spread the ingredients into a single layer.
  6. Bake for 15 minutes.
  7. While baking, pour the remaining half of the sauce base into a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly, about 1 minute. Remove from heat.
  8. After 15 minutes of baking, remove the sheet pan from the oven. Drizzle the thickened glaze evenly over the chicken and vegetables.
  9. Return the sheet pan to the oven and bake for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp.
  10. Remove from the oven. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately.

Notes

  • For extra flavor, marinate the chicken in half the sauce base for 30 minutes before adding it to the sheet pan.
  • You can substitute chicken thighs for breasts if you prefer juicier meat.
  • Serve this dish over white rice or cauliflower rice for a complete meal.

Nutrition

Find it online: https://fooddexterity.com/hawaiian-chicken-sheet-pan-recipe/