Hawaiian Sheet Pan Chicken
Recipe Cost 10.63 Serving Cost 1.32 Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings people
Recipe Cost $ 10.63 Serving Cost $ 1.32This Sheet Pan Hawaiian Chicken is a flavorful one-pan meal with juicy chicken, bell peppers, pineapple, and a sweet-savory sauce. Easy, delicious, and family-friendly!
Ingredients
- 3 large chicken breasts cut into 1-inch pieces
- 1 large red bell pepper cut into 1-inch pieces
- 1 large green bell pepper cut into 1-inch pieces
- 1 pineapple cut into 1-inch pieces
- ½ red onion cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon sesame oil
- 3 Tablespoons low-sodium soy sauce
- ½ teaspoon fresh ginger minced
- ½ teaspoon minced garlic
- 1 Tablespoon honey
- 5 Tablespoons pineapple juice
- 1 teaspoon corn starch
- Salt
- Pepper
GARNISHES:
- Fresh Cilantro
- Cooked rice of your choosing
Instructions
- Prep a sheet pan by spraying it with non-stick spray and set aside. Preheat oven to 450℉.
- In a large bowl, add in the chicken, red pepper, green pepper, pineapple, and red onion.
- Add the desired amount of salt and pepper to the bowl and mix until everything is well combined.
- In a small microwave-safe bowl, whisk together olive oil, sesame oil, soy sauce, ginger, garlic, honey, pineapple juice, and cornstarch.
- Microwave the bowl for 2 minutes.
- Pour the rest over the chicken and veggies and toss to coat.
- Spread the chicken and veggies onto the sheet pan and bake for 25 minutes.
- Serve with your preferred rice and use the remaining sauce as desired.
- Serve and Enjoy!
Notes
Here are simple storage, reheating, and make-ahead tips.
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze this dish once it has been cooked. Let it cool completely, then transfer to a freezer-safe bag or container for up to 2 months.
Thaw & Reheat: Thaw overnight in the fridge, then reheat in the microwave or a hot skillet until warmed through.
Make-Ahead: Chop the vegetables and chicken, and prepare the sauce up to a day ahead. Keep everything refrigerated until ready to cook.
Equipment
Mixing bowl
Chef’s knife
Cutting board
Whisk
Baking sheet
Nutrition
Serving: 1.25cupCalories: 198kcalCarbohydrates: 21gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 54mgSodium: 318mgPotassium: 541mgFiber: 2gSugar: 16gVitamin A: 613IUVitamin C: 88mgCalcium: 27mgIron: 1mg
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