Sheet Pan Hawaiian Chicken (Print-Friendly Version)
Succulent chicken, pineapple, and veggies roast together for a sweet and savory meal ready in 30 minutes.
# Ingredients:
→ Chicken and Vegetables
01 -
2 chicken breasts, cut into bite-sized chunks
02 -
1 red bell pepper, chopped
03 -
1 green bell pepper, chopped
04 -
1 small red onion, thinly sliced
05 -
250 grams pineapple chunks, fresh or canned, drained
→ Hawaiian Sauce
06 -
60 milliliters soy sauce
07 -
30 milliliters honey
08 -
30 milliliters pineapple juice
09 -
15 milliliters ketchup
10 -
2 garlic cloves, minced
11 -
0.5 teaspoon grated fresh ginger
12 -
0.5 teaspoon smoked paprika
13 -
0.25 teaspoon red pepper flakes (optional)
# Steps:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper.
02 -
In a mixing bowl, whisk together soy sauce, honey, pineapple juice, ketchup, garlic, ginger, smoked paprika, and red pepper flakes until smooth.
03 -
Add chicken chunks, bell peppers, red onion, and pineapple chunks to the bowl. Toss to coat all ingredients evenly with the sauce.
04 -
Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
05 -
Bake for 20 to 25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender.
06 -
Serve hot over steamed rice, cooked quinoa, or a fresh salad as desired.
# Notes & Tips:
01 -
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
02 -
For best texture, reheat in an oven at 180°C for 10 minutes or until warmed through.
03 -
The sauce can be prepared 1-2 days ahead and stored in the fridge.