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Hawaiian Chicken Sheet Pan: The Ultimate Easy Weeknight Dinner With Pineapple, Peppers,

Hawaiian Chicken Sheet Pan: The Ultimate Easy Weeknight Dinner

Hawaiian Chicken Sheet Pan: The Ultimate Easy Weeknight Dinner is a glossy sheet-pan dinner of tender chicken, charred pineapple, peppers, and onion served with warm white rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Hawaiian-Inspired
Calories: 398
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan
  • 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
  • 1 1/2 cups pineapple chunks 1-inch pieces, patted dry
  • 1 large red bell pepper cut into wide strips
  • 1 medium red onion cut into wedges
  • 2 teaspoons olive oil for roasting
  • 1/2 teaspoon kosher salt for seasoning
  • 1/4 teaspoon black pepper freshly ground
Pineapple Glaze
  • 1/2 cup pineapple juice unsweetened
  • 3 tablespoons reduced-sodium soy sauce regular works
  • 2 tablespoons ketchup plain
  • 2 tablespoons light brown sugar packed
  • 1 tablespoon rice vinegar unseasoned
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons cornstarch for thickening
For Serving
  • 1 1/2 cups cooked white rice warmed
  • 2 tablespoons fresh cilantro chopped

Equipment

  • Rimmed Half Sheet Pan
  • Aluminum Foil
  • Large Mixing Bowl
  • Small Saucepan
  • whisk
  • Instant-Read Thermometer

Method
 

Sheet Pan
  1. Heat the oven to 425°F. Line an 18-by-13-inch rimmed sheet pan with foil.
  2. Pat the chicken and pineapple very dry. Toss the chicken, pineapple, bell pepper, and onion with the olive oil, salt, and black pepper.
  3. Spread the mixture in one layer, leaving room between the chicken pieces. Roast for 10 minutes.
Glaze and Finish
  1. While the pan roasts, whisk the pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, and cornstarch in a small saucepan until smooth.
  2. Bring the glaze to a simmer over medium heat. Cook for 3 to 4 minutes, whisking, until glossy and thick enough to coat a spoon.
  3. Turn the chicken and stir the vegetables. Roast for 8 minutes more, until the thickest chicken pieces reach about 160°F.
  4. Pour the glaze over the pan and toss quickly. Broil for 2 minutes, watching closely, until the glaze bubbles and the chicken reaches 165°F.
  5. Divide the warm rice among four bowls. Add the chicken, pineapple, pepper, and onion, spoon over the pan glaze, and finish with cilantro.

Notes

Fresh pineapple browns best, but well-drained canned pineapple in juice works and can supply the glaze liquid. Refrigerate the glazed chicken mixture separately from the rice for up to 4 days. Freeze the cooled chicken mixture for up to 2 months; the peppers and pineapple will soften after thawing. Boneless chicken thighs may need 2 to 3 extra roasting minutes.