How To Make Sheet Pan Hawaiian Chicken
The pineapples,veggies, and sweet and sour sauce in this Hawaiian chicken recipe make for a flavorful & colorful dish that won’t take much to prep & clean.
Serves:
Ingredients
For Sauce:
- 2½tbspsoy sauce
- ⅓cupketchup
- 3tbsppineapple juice concentrate
- 2tbspbrown sugar,packed, light or dark
- 1½tbsprice vinegar
- 2½tspcornstarch
- 2tspworcestershire
- 2tspgarlic,cloves, minced
- 2tspfresh ginger,peeled and minced
- ¾tspfreshly ground black pepper
For Chicken mixture:
- 1mediumgreen bell pepper,cored and diced into 1 inch pieces
- 1mediumred bell pepper,cored and diced into 1 inch pieces
- 1smallred onion,chopped into chunks
- 1½lbschicken breasts,boneless skinless, diced into 1 inch cubes
- 2cupsfresh pineapple,cubed
- 2tbspcilantro,chopped, optional
Instructions
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Preheat oven to 350 degrees F.
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Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
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In a medium mixing bowl whisk together soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch worcestershire, garlic, ginger, and pepper.
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Place red and green bell peppers, red onion and chicken on baking sheet then pour sauce over top and toss to evenly coat.
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Cook in preheated oven 10 minutes, remove from oven and toss.
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Sprinkle in pineapple. Return to oven, continue to cook for about 7 to 10 minutes more until chicken is cooked through.
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Remove from oven toss once more to coat with sauce.
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Serve warm over coconut rice if desired.
Nutrition
- Calories: 334.88kcal
- Fat: 12.89g
- Saturated Fat: 3.67g
- Trans Fat: 0.14g
- Monounsaturated Fat: 5.23g
- Polyunsaturated Fat: 2.77g
- Carbohydrates: 24.46g
- Fiber: 2.35g
- Sugar: 16.82g
- Protein: 30.31g
- Cholesterol: 87.09mg
- Sodium: 697.59mg
- Calcium: 46.78mg
- Potassium: 613.35mg
- Iron: 1.83mg
- Vitamin A: 82.00µg
- Vitamin C: 84.50mg
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