Sheet Pan Hawaiian Chicken
Sheet Pan Hawaiian Chicken is a delicious sweet and spicy one-pan meal. To make this simple sheet pan chicken just prep your ingredients and pop the pan in the oven.
I am constantly in search of easy weeknight dinners. Sheet pan meals are the easiest of them all. I just chop up my ingredients, toss them in seasoning or a sauce and bake!
This sheet pan chicken recipe is flavorful without being overly complicated. Start with some fresh or canned pineapple, bell peppers, and chicken thighs. Then, mix together the sweet and spicy sauce. Finally, toss it all together and pop it into the oven to bake.
After the sheet pan pineapple chicken bakes, I like to garnish it with some cilantro and serve it with rice.
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Can I Use Canned Pineapple Instead of Fresh?
For best results, stick with fresh pineapple. Canned pineapple has a lot more juice and isn’t the same texture.
Is There a Pineapple Juice Concentrate Substitute I Can Use?
If your grocery store doesn’t sell pineapple juice concentrate or you simply can’t locate it, I recommend using apple juice concentrate instead.
- 2 1/2 Tbsp. soy sauce
- 1/3 cup ketchup
- 3 Tbsp. pineapple juice concentrate
- 2 Tbsp. packed brown sugar (light or dark)
- 1 1/2 Tbsp. rice vinegar
- 2 1/2 tsp cornstarch
- 2 tsp Worcestershire
- 2 to 3 cloves minced garlic
- 2 tsp peeled and minced fresh ginger
- 3/4 tsp black pepper
- 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 thighs, diced into 1-inch cubes
- 2 cups fresh cubed pineapple
- 2 Tbsp. chopped cilantro (optional)
Preheat oven to 350 degrees F.
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 rice.
Did you try this recipe? Did you love it? We would love to hear from you! Please leave us a comment below!