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Sheet Pan Hawaiian Chicken
Sheet Pan Hawaiian Chicken
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Whip up a quick and delicious Sheet Pan Hawaiian Chicken by baking chicken, peppers, and pineapple together, then drizzle with a savory soy-ginger sauce. Easy dinner magic!
Ingredients:
  • 1 pound thin-cut chicken breasts, sliced into strips
  • 1 (20-ounce) can pineapple chunks in juice, drained and juice reserved
  • 1 red bell pepper, seeded and cut into strips
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teapsoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup soy sauce or tamari (gluten free, if needed)
  • 1 tablespoon freshly grated ginger
  • Cooked rice , to serve
Instructions:
  • Prepare the chicken for baking: Preheat the oven to 400°F. Place the chicken on a lined baking sheet, add pineapple chunks and red pepper strips, drizzle with olive oil, season with salt and pepper, then bake for 20 minutes.
  • Prepare the sauce by combining soy sauce, 5 to 6 tablespoons of pineapple juice, and grated ginger in a measuring cup. Set aside.
  • After 20 minutes, take the pan out of the oven and coat the chicken, pineapple, and peppers generously with the sauce. Bake for another 5 to 7 minutes until the edges of the peppers are lightly browned and the pineapples are lightly caramelized.
  • Serve immediately: Take out of the oven and serve with rice and extra sauce. Store any leftovers in the fridge for up to 3 days in covered containers.

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