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Hawaiian Chicken Sheet Pan Recipe

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3.9 from 5 reviews

This Hawaiian Chicken Sheet Pan recipe is a vibrant and flavorful one-pan meal featuring tender chicken tenderloins baked alongside colorful bell peppers, red onion, and sweet pineapple chunks. A homemade tangy-sweet sauce made with soy sauce, pineapple juice, brown sugar, and garlic powder adds a delicious glaze. Perfect for an easy weeknight dinner, this recipe cooks all ingredients on a single sheet pan for minimal cleanup and maximum taste.

Ingredients

For the Sauce

  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice (from concentrate)
  • 2 tablespoons brown sugar (or honey)
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1 tablespoon cornstarch

For the Chicken and Vegetables

  • 1½ pounds chicken tenderloins
  • 1 red bell pepper, deseeded and sliced into strips
  • 1 yellow or orange bell pepper, deseeded and sliced into strips
  • 1 small red onion, sliced
  • 1½ cups pineapple chunks (fresh or canned, drained)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with aluminum foil for easy cleanup.
  2. Prepare the Sauce: In a small saucepan, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic powder, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, then reduce to low and cook for 5-10 minutes, stirring occasionally until slightly thickened. Remove from heat and set aside.
  3. Arrange Ingredients on Sheet Pan: Place the chicken tenderloins, sliced red and yellow bell peppers, red onion, pineapple chunks, olive oil, salt, and pepper onto the prepared baking sheet. Toss everything to coat evenly and spread in an even layer.
  4. Initial Bake: Bake the chicken and vegetables in the preheated oven for 10 minutes, allowing the chicken to start cooking and the vegetables to soften slightly.
  5. Add the Sauce: Remove the sheet pan from the oven and drizzle the thickened sauce over the chicken and vegetables. Toss gently to combine and redistribute the mixture evenly on the pan.
  6. Final Bake: Return the sheet pan to the oven and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  7. Serve: Serve hot, optionally over rice, and garnish with lime wedges, sesame seeds, and fresh cilantro if desired for a refreshing finish.

Notes

  • Use fresh or canned pineapple chunks; if canned, drain well to avoid excess moisture.
  • You can substitute honey for brown sugar for a different sweetness profile.
  • Check the internal temperature of the chicken to ensure it is fully cooked before serving.
  • Serve with steamed rice or your favorite grain for a complete meal.
  • For extra flavor, garnish with toasted sesame seeds and fresh cilantro.

Find it online: https://cookedbygrace.com/hawaiian-chicken-sheet-pan-recipe/