Chicken Sheet Pan Hawaiian

Sheet Pan Hawaiian Chicken


This summery  Sheet Pan Hawaiian Chicken is all medium along on one pan, meaning straightforward dinner and straightforward cleanup! It’s jam-packed with new flavour, and you’ll love the balance of gently sweet and gently bitter here. Add this one to the menu on; it’s a dinner the entire family can enjoy!

Hawaiian Chicken

This Hawaiian chicken formula is impressed by one in all my most well-liked recipes, Hawaiian Chicken Kebabs.

This Sheet Pan Hawaiian Chicken might not have a similar burn flavour. However, it skips a number of the steps that those kebabs need, creating this sheet pan variation the additional simplified that’s good for dark meals. And it’s astonishingly delicious!

Tips for This formula


  • Try to cut the chicken as uniform in size as doable, this manner it'll all be done cookery at a similar time, and you won’t be over-cooking smaller items.
  • Be sure to see the chicken for doneness with a second browse measuring device; centre ought to register one hundred sixty-five degrees.
  • I don’t advocate victimisation canned pineapple here, follow recent for best results.
  • Start out your rice 1st before you start prepping this formula. That method the rice is finished by the time this chicken is completed, and it'll have a tough time to rest thus it’s not wet.
  • Replace the lid on the fruit juice concentrate, transfer to associate airtight instrumentation and keep frozen once you’ve measured what’s required for this formula. That method you'll build it once more. Or error some fruit juice with that’s left, to serve with this dinner.

Chicken, veggies and pineapple are coated with a sweet and sour sauce all tossed together and baked on a sheet pan to cook through. Easy recipe, easy cleanup, delicious taste!


  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 5
  • Calories: 304 kcal
  • Ingredients
  • Sauce
  • 2 1/2 Tbsp soy sauce
  • 1/3 cup ketchup
  • 3 Tbsp pineapple juice concentrate (thaw if solidified)
  • 2 Tbsp packed brown sugar (light or dark)
  • 1 1/2 Tbsp rice vinegar
  • 2 1/2 tsp cornstarch
  • 2 tsp Worcestershire
  • 2 tsp minced garlic (2 cloves)
  • 2 tsp peeled and minced fresh ginger
  • 3/4 tsp freshly ground black pepper
  • Chicken mixture
  • One medium green bell pepper, cored and diced into 1-inch pieces
  • 1 medium red bell pepper, cored and diced into 1-inch pieces
  • 1 small red onion, chopped into chunks
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
  • 2 cups fresh cubed pineapple
  • 2 Tbsp chopped cilantro (optional)


Instructions


  1. Preheat kitchen appliance to 350 degrees.
  2. Spray a rimmed eighteen by a 13-inch baking sheet with non-stick cookery spray.
  3. In a medium bowl whisk along condiment, cornstarch, ketchup, fruit juice concentrate, sugar, rice vinegar, starch sauce, garlic, ginger, and pepper.
  4. Place red and green bell peppers, Spanish onion and chicken on baking sheet then pour sauce over high and toss to equally coat. 
  5. Cook in preheated kitchen appliance ten minutes, take away from the oven and toss.
  6. Sprinkle in pineapple. Come to a kitchen appliance, still cook till chicken is medium through, regarding seven-ten minutes longer.
  7. Remove from kitchen appliance toss another time to coat with sauce. 
  8. Serve heat over coconut rice if desired.
  9. Recipe source: cooking classy

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