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Hawaiian-Style Sheet Pan Chicken

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Enjoy a flavorful Hawaiian-style sheet pan chicken that’s easy to prepare and perfect for any weeknight dinner.

Ingredients

  • 1 1/2 lbs chicken breasts, boneless, skinless
  • 1 bell pepper, assorted colors, sliced into strips
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder (or 1 tsp grated fresh ginger)
  • 1 pineapple, chunks (fresh or canned drained)
  • 1 red onion, cut into wedges
  • 1/4 cup soy sauce (use low-sodium if desired)
  • 3 tbsp brown sugar
  • 1 tsp cornstarch (or arrowroot for a gluten-free option)
  • 2 tbsp pineapple juice (from the canned pineapple or fresh)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with foil or parchment for easy cleanup.
  2. In a large bowl, whisk together the soy sauce, brown sugar, garlic powder, ginger powder, cornstarch, and pineapple juice until smooth.
  3. Add the chicken breasts to the bowl and toss to coat completely. Let them sit in the glaze for 5–15 minutes while you prep the vegetables.
  4. Arrange the marinated chicken on the prepared sheet pan in a single layer. Nestle the bell pepper strips, pineapple chunks, and red onion wedges around the chicken. Spoon any remaining glaze over the top.
  5. Bake for 25–30 minutes, or until the chicken is cooked through and vegetables are tender.
  6. If you want more color, switch the oven to broil for 1–2 minutes and watch closely so the glaze doesn’t burn.
  7. Remove from the oven and let the chicken rest for 3–5 minutes before slicing.

Notes

For a gluten-free option, replace soy sauce with tamari. Dark meat chicken thighs can be used for juiciness.

Find it online: https://www.wholesomeeasy.com/hawaiian-style-sheet-pan-chicken/