Sheet Pan Hawaiian Chicken (Print Version)
# Ingredients:
01 -
2 lbs chicken breasts, diced into 1-inch cubes
02 -
1 red pepper, diced into 1-inch cubes
03 -
1 orange or yellow pepper, diced into 1-inch cubes
04 -
1 small red onion, diced into 1-inch cubes
05 -
1/3 cup reduced sodium soy sauce
06 -
1/4 cup ketchup
07 -
1/4 cup honey
08 -
2 tbsp pineapple juice
09 -
2 tbsp rice vinegar
10 -
2 cloves garlic, minced
11 -
1 tbsp fresh grated ginger
12 -
1/4 tsp red pepper flakes
13 -
1 tbsp arrowroot powder (or substitute cornstarch)
14 -
4 cups fresh pineapple, diced into 1-inch cubes
# Instructions:
01 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
Dice chicken, peppers, red onion, and fresh pineapple into roughly 1-inch cubes. Add all diced chicken and vegetables to a large mixing bowl.
03 -
In a glass measuring cup or small bowl, whisk together soy sauce, ketchup, honey, pineapple juice, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Gradually whisk in arrowroot powder until fully dissolved.
04 -
Pour the marinade over the diced chicken and vegetables in the bowl. Toss everything together until evenly coated.
05 -
Spread the chicken and vegetable mixture evenly onto the prepared baking sheet. Bake in the oven for 10 minutes.
06 -
Remove the baking sheet from the oven and add pineapple chunks on top. Toss gently to coat the pineapple with the chicken mixture and sauce. Return to the oven and bake for an additional 15 minutes.
07 -
For extra crispiness, broil the mixture for the last 3–4 minutes of cooking. Watch closely to avoid burning.
08 -
Serve the finished dish over rice, drizzling the extra sauce over the top for added flavor. The leftover sauce helps keep the chicken juicy.
# Notes:
01 -
The extra sauce can be refrigerated and used as a topping for leftover rice or vegetables.