Description
This Hawaiian Chicken Sheet Pan Recipe is a quick and flavorful one-pan meal that combines tender chicken, colorful bell peppers, sweet pineapple chunks, and a tangy homemade Hawaiian sauce. Baked together on a single sheet pan, this dish offers a perfect balance of sweet and savory flavors with minimal cleanup, making it ideal for busy weeknights or casual dinners.
Ingredients
Scale
Hawaiian Sauce Ingredients:
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice, from concentrate
- 2 tablespoons brown sugar or honey
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
Chicken and Vegetables:
- 1½ pounds chicken tenderloins
- 1 red bell pepper, deseeded and sliced into strips
- 1 yellow or orange bell pepper, deseeded and sliced into strips
- 1 small red onion, sliced
- 1½ cups pineapple chunks, fresh or canned, drained
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with aluminum foil to prepare for baking.
- Make the Hawaiian Sauce: In a small saucepan, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic powder, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, then reduce to low and cook for 5 to 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
- Prepare the Chicken and Vegetables: Transfer the chicken tenderloins, sliced red and yellow bell peppers, sliced red onion, pineapple chunks, olive oil, salt, and pepper onto the prepared baking sheet. Toss well to coat all ingredients evenly and spread them out into a single, even layer.
- First Bake: Place the sheet pan in the preheated oven and bake for 10 minutes to begin cooking the chicken and soften the vegetables.
- Add Sauce and Toss: Remove the pan from the oven, drizzle the prepared Hawaiian sauce over the chicken and vegetables, and toss everything thoroughly to coat. Arrange the ingredients back into an even layer on the sheet pan.
- Final Bake: Return the pan to the oven and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Serve: Serve the Hawaiian chicken hot over rice and optionally garnish with lime wedges, sesame seeds, and fresh cilantro for added flavor and presentation.
Notes
- Sauce: Simmering the sauce before baking helps it thicken and cling to the chicken and vegetables. If making ahead, refrigerate the sauce for up to 1 week or freeze for up to 2 months.
- Pineapple: Fresh pineapple provides the best texture, but canned (drained) or thawed frozen pineapple also works well.
- Chicken Swaps: Boneless, skinless chicken thighs or breasts can be substituted for tenderloins; cut into strips for even cooking.
- Vegetable Options: While bell peppers and onions are classic, zucchini, broccoli, snap peas, or carrots can also be added to vary flavors and textures.
- Spice it Up: Add sriracha, chili flakes, or gochujang to the sauce if you prefer a spicy kick.
- Storage: Store leftovers in the refrigerator for 3 to 4 days. Reheat gently on the stovetop, in the oven, or microwave.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 65 mg
