Sheet Pan Hawaiian Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
5
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Course
Main Course
Sheet Pan Hawaiian Chicken
Description
This Sheet Pan Hawaiian Chicken recipe begins with a sauce combining soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, Worcestershire sauce, minced garlic, ginger, and black pepper. The sauce has a balanced tanginess and sweetness from pineapple and brown sugar along with savory notes from soy and Worcestershire.
The chicken breast pieces are combined with diced green and red bell peppers and chopped red onion on a prepared rimmed baking sheet. After coating with the sauce, the mixture roasts in the oven in two stages, first cooking the chicken and vegetables partially before tossing in fresh pineapple cubes for the final bake. This sequence keeps the pineapple fresh and prevents overcooking it.
The dish offers a blend of juicy chicken with tender vegetables and pineapple pieces, all carrying the glossy, flavorful sauce. It pairs well with rice, especially coconut rice, to complement the tropical taste. Using fresh pineapple is important as it affects the dish’s texture and flavor.
Cooking times total approximately 17 to 20 minutes at 350°F, with tossing halfway through to ensure even coating and cooking. The recipe notes recommend avoiding frozen or canned pineapple for the best result.
Ingredients
Sauce
- 2 1/2 Tbsp soy sauce
- 1/3 cup ketchup
- 3 Tbsp pineapple juice concentrate (thaw if totally solidified)
- 2 Tbsp brown sugar packed, light or dark
- 1 1/2 Tbsp rice vinegar
- 2 1/2 tsp cornstarch
- 2 tsp Worcestershire sauce
- 2 tsp garlic 2 cloves, minced
- 2 tsp fresh ginger peeled and minced
- 3/4 tsp black pepper freshly ground
Chicken mixture
- 1 medium green bell pepper cored and diced into 1-inch pieces
- 1 medium red bell pepper cored and diced into 1-inch pieces
- 1 small red onion chopped into chunks
- 1 1/2 lbs chicken breast diced into 1-inch cubes, boneless, skinless
- 2 cups pineapple fresh cubed
- 2 Tbsp cilantro optional, chopped
Instructions
- Preheat oven to 350 degrees F.
- Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- In a medium mixing bowl whisk together soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch worcestershire, garlic, ginger, and pepper.
- Place red and green bell peppers, red onion and chicken on baking sheet then pour sauce over top and toss to evenly coat.
- Cook in preheated oven 10 minutes, remove from oven and toss.
- Sprinkle in pineapple. Return to oven, continue to cook until chicken is cooked through, about 7 - 10 minutes longer.
- Remove from oven toss once more to coat with sauce.
- Serve warm over coconut rice if desired.
Notes
- Use fresh pineapple; frozen or canned pineapple will change texture and flavor.
- Toss the chicken and vegetables after 10 minutes of roasting for even cooking.
- Serve the baked chicken and vegetables over coconut rice to complement the tropical sauce.
User Reviews
Overall Rating
5
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