Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan

David Venable

Prep Time: 20 minutes

Serves: 4

Ingredients:

  • 1-1/2 lbs chicken breast, cut into 1-1/2" pieces
  • 1 (20-oz) can pineapple chunks, drained and juice reserved
  • 2 green peppers, cut into 1-1/2" pieces
  • 1 red pepper, cut into 1-1/2" pieces
  • 1 orange pepper, cut into 1-1/2" pieces
  • 1 red onion, cut into 1-1/2" pieces
  • 1–2 Tbsp cooking oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 packs of ready brown basmati rice
  • 2–3 scallions, sliced thin for garnish

Directions

Preheat oven to 425°F.

Mix all of the ingredients for the marinade together except for the cornstarch. Pour 1/3 cup into a resealable bag or container and add the chicken. Let marinate in the fridge for at least 2 hours. Reserve the rest of the marinade—this will become the sauce/glaze.

Once the chicken has marinated, drain off the excess marinade. Toss the vegetables and pineapple chunks in the oil and season with salt and pepper. Lay out on a large sheet pan.

Add the chicken to the sheet pan with the veggies and roast for 20–25 minutes.

While the chicken and veggies are cooking, add the cornstarch to the reserved marinade, mixing well to make sure there aren’t any lumps. Transfer to a small saucepan and bring to a simmer, stirring frequently. The sauce should thicken very quickly. Once it has, remove from the heat and set aside until the chicken is done.

Pour the sauce over the chicken and vegetables and toss to coat. Bake for another 5 minutes.

Serve over rice and garnish with scallions.

Cook's Notes

Use your oven's convection function set at 400°F to get some tasty caramelization.

Print Recipe

Sauce/Marinade

  • 3/4–1 cup pineapple juice, reserved from the pineapple chunks
  • 1/3 cup brown sugar, packed
  • 2 Tbsp lemon juice
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp soy sauce
  • 2 Tbsp ketchup
  • 1 Tbsp Dijon mustard
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 Tbsp salt
  • 2 Tbsp cornstarch