Sheet Pan Hawaiian Chicken Recipe

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Constance Crawford Modified: March 22, 2022
Sheet Pan Hawaiian Chicken Recipe

How To Make Sheet Pan Hawaiian Chicken

Quite the busy person? Sheet pan dishes are the thing for you. Try this Sheet Pan Hawaiian Chicken recipe for a foolproof, time-saving dinner.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1lbchicken breasts,thin cut, sliced into strips
  • 1canpineapple chunks in juice,drained and juice reserved
  • 1red bell pepper,seeded and cut into strips
  • 1tbspextra virgin olive oil
  • ½tspkosher salt
  • ½tspfreshly ground black pepper
  • ¼cupsoy sauce,or tamari, gluten free, if needed
  • 1tbspfreshly grated ginger
  • rice,cooked, to serve

Instructions

  1. Preheat the oven to 400 degrees F. Arrange the chicken on a nonstick rimmed baking sheet Place the pineapple chunks and red pepper strips on and around the chicken.

  2. Drizzle with olive oil, season with salt and pepper, and bake for 20 minutes.

  3. In a measuring cup, whisk together the soy sauce, 5 to 6 tablespoons of reserved pineapple juice, and the grated ginger. Set aside.

  4. At the 20 minute mark, remove the pan from the oven and generously brush the sauce all over the chicken, pineapple, and peppers.

  5. Bake for an additional 5 to 7 minutes until the peppers start to look lightly browned around the edges and the pineapples have lightly caramelized.

  6. Remove from the oven and serve immediately with rice and the extra sauce. Leftovers can be stored in covered containers in the fridge for up to 3 days.

Nutrition

  • Calories: 246.97kcal
  • Fat: 14.07g
  • Saturated Fat: 3.51g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 6.81g
  • Polyunsaturated Fat: 2.65g
  • Carbohydrates: 3.69g
  • Fiber: 0.92g
  • Sugar: 1.83g
  • Protein: 25.32g
  • Cholesterol: 72.57mg
  • Sodium: 948.45mg
  • Calcium: 22.01mg
  • Potassium: 397.11mg
  • Iron: 1.27mg
  • Vitamin A: 74.15µg
  • Vitamin C: 40.46mg
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