Categorized:

  • Asian
  • Main Dish
  • Poultry

Tagged:

  • bell pepper
  • brown sugar
  • chicken
  • cornstarch
  • garlic
  • ginger
  • ketchup
  • pineapple
  • red onion
  • rice vinegar
  • worcestershire
Sheet Pan Hawaiian Chicken - 1

Sheet Pan Hawaiian Chicken

Ingredients

Sauce

  • 2 1/2 Tbsp soy sauce
  • 1/3 cup ketchup
  • 3 Tbsp pineapple juice concentrate (thaw if totally solidified)
  • 2 Tbsp packed brown sugar (light or dark)
  • 1 1/2 Tbsp rice vinegar
  • 2 1/2 tsp cornstarch
  • 2 tsp worcestershire
  • 2 tsp minced garlic (2 cloves)
  • 2 tsp peeled and minced fresh ginger
  • 3/4 tsp freshly ground black pepper

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 boneless skinless chicken breasts, diced into 1-inch cubes
  • 2 cups fresh cubed pineapple*
  • 2 Tbsp chopped cilantro (optional)

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

  • *Stick with fresh pineapple in this recipe. Frozen or canned cannot be substituted.
  • Recipe source: Cooking Classy

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