Description
A simple recipe for chicken and vegetables cooked together on one sheet pan with a sweet and tangy Hawaiian glaze.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 cup fresh pineapple chunks
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon water
- Cooked white rice, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, and minced garlic. This is your glaze base.
- In a separate small bowl, mix the cornstarch and water to create a slurry. Add this slurry to the glaze base and whisk until smooth.
- Place the chicken pieces, bell peppers, and red onion on the prepared baking sheet.
- Pour half of the glaze mixture over the chicken and vegetables. Toss gently to coat everything evenly.
- Spread the chicken and vegetables in a single layer on the sheet pan.
- Bake for 15 minutes.
- Remove the pan from the oven. Add the pineapple chunks to the sheet pan and toss them lightly with the other ingredients.
- Brush the remaining half of the glaze mixture over the chicken and pineapple.
- Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken is cooked through and the glaze is slightly caramelized.
- Serve immediately over rice, if desired.
Notes
- For extra flavor, you can marinate the chicken in half of the glaze mixture for 30 minutes before baking.
- If you prefer a thicker sauce, reserve a small amount of the glaze and heat it separately on the stovetop until it thickens, then drizzle it over the finished dish.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 350
- Sugar: 18
- Sodium: 750
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 38
- Cholesterol: 110
Keywords: Hawaiian chicken, sheet pan dinner, easy chicken recipe, pineapple chicken, weeknight meal