Sheet Pan Hawaiian Chicken
If you’re craving a fast weeknight dinner with a short ingredient list, minimal dishes and fun flavors, then this Sheet Pan Hawaiian Chicken is for you! Juicy chicken, and veggies tossed in a pineapple-garlic-ginger glaze with a whisper of sriracha heat, tastes like your on a tropical vacation in under 35 minutes.
Ingredients
- ¼ cup pineapple juice
- 2 tbsp honey
- 1 tsp siracha
- 2 tbsp olive oil (divided)
- 2 tsp soy sauce
- 2 tsp garlic minced
- 2 tsp ginger grated
- 1 lb chicken
- 1 red onion
- 1 red bell pepper
- 1 cup pineapple chunks
Instructions
- Preheat to 425°F and line a rimmed sheet pan with tin foil.
- In a small bowl or liquid measuring cup, whisk together 1/4 cup pineapple juice, 2 Tbsp honey, 1–2 tsp sriracha, 1 Tbsp olive oil, 2 tsp soy sauce, 2 tsp garlic (minced), 2 tsp ginger (grated). Set aside.
- Using a sharp knife or a pair of kitchen shears, (I like these) cut 1lb of chicken into small pieces approx 2″-3″ in size, and toss into a large mixing bowl. Slice a red onion and a red bell pepper into uniform size strips, and add to bowl. Cut 1 cup of fresh pineapple (or canned pineapple, drained) into chunks and add to bowl. Pour the marinade over top and toss until everything is well coated.
- Drizzle 1Tbsp of olive oil on the tin foil and pour the chicken and veggie mix onto pan in an even layer (this will ensure the chicken bakes evenly).
- Bake 20-25 minutes, stirring and rotating pan halfway. Cook until the chicken is cooked through (use a meat thermometer like this one to make sure the internal temperature is 165°F).
- Serve over white or brown rice. Garnish with sliced green onion or sesame seeds (optional).
Notes
Store in refrigerator for up to 4 days, in an airtight container to keep fresh.
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Nutrition
Calories: 290kcalCarbohydrates: 25gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 330mgPotassium: 639mgFiber: 2gSugar: 21gVitamin A: 998IUVitamin C: 50mgCalcium: 30mgIron: 1mg
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