Description
Sheet pan Hawaiian chicken brings tropical flavors right to your dinner table with minimal cleanup. Juicy chicken thighs marinated in tangy pineapple and soy sauce roast alongside colorful bell peppers for a quick and delicious weeknight meal.
Ingredients
Scale
Proteins:
- 1.5 lbs chicken breasts
Vegetables and Fruits:
- 1 red bell pepper
- 1 orange or yellow bell pepper
- 0.5 large red onion
- 1 cup diced pineapple
Sauce and Seasonings:
- 0.33 cup low-sodium soy sauce
- 0.25 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger
- 1 teaspoon minced garlic
- 0.25 teaspoon crushed red pepper
Instructions
- Warm your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
- Blend ⅓ cup soy sauce, ¼ cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons pineapple juice, 1 tablespoon cornstarch, 1 tablespoon olive oil, 1 teaspoon ginger, 1 teaspoon garlic, and ¼ teaspoon crushed red pepper into a smooth marinade.
- Cut 1 ½ pounds chicken breasts into 1 ½-inch cubes and slice your bell peppers and red onion into similar-sized strips.
- Pour your prepared sauce over the chicken and vegetables, then gently toss until everything is evenly coated.
- Distribute the marinated mixture across your sheet pan, ensuring ingredients are spread in a single layer without overcrowding.
- Scatter 1 cup of diced pineapple across the pan for bursts of sweetness.
- Slide the sheet pan into the preheated oven and roast for exactly 25 minutes, allowing the chicken to cook thoroughly and develop a delightful caramelized exterior.
- Check that chicken reaches an internal temperature of 165°F before removing from the oven.
- Let the pan rest for 3-5 minutes to allow juices to redistribute before serving.
Notes
- Check chicken doneness by ensuring internal temperature reaches 165°F for safe consumption.
- Swap chicken with tofu or tempeh for a vegetarian version that maintains the sweet and tangy Hawaiian flavor profile.
- For extra caramelization, broil the sheet pan for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
- Use low-sodium soy sauce to control salt levels and adjust spice by reducing or increasing crushed red pepper to suit your heat preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 3 to 4
- Calories: 295 kcal
- Sugar: 20 g
- Sodium: 580 mg
- Fat: 7 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg