Description
Sweet and tangy Hawaiian sheet pan chicken baked with peppers, onions, and pineapple for an easy one-pan dinner.
Ingredients
Scale
- 1 1/2 lbs chicken breasts, cubed
- 1 red bell pepper, sliced
- 1 orange or yellow bell pepper, sliced
- 1/2 large red onion, sliced
- 1 cup diced pineapple
- 1/3 cup low-sodium soy sauce
- 1/4 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
- 1/4 teaspoon crushed red pepper
Instructions
- Preheat oven to 400°F and line a sheet pan with foil.
- Combine chicken, peppers, and onion in a bowl.
- Whisk sauce ingredients and reserve one-third.
- Toss remaining sauce with chicken mixture.
- Spread evenly on pan and bake for 20 minutes.
- Add pineapple and bake 5 to 10 minutes more.
- Heat reserved sauce until thick and drizzle before serving.
Notes
- Do not overcrowd the pan.
- Add pineapple near the end for best texture.
- Serve with rice or vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg