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Easy Hawaiian Chicken Sheet Pan Meal (30 Minutes)

Sheet Pan Hawaiian Chicken and Pineapple

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch chunks
  • 2 cups pineapple chunks fresh or canned
  • 1 whole red bell pepper chopped
  • 1 whole green bell pepper chopped
  • 1/2 whole red onion chopped
  • 2 tbsp olive oil for tossing
  • 1/2 cup soy sauce low sodium
  • 1/4 cup pineapple juice for the glaze
  • 3 tbsp brown sugar packed
  • 2 cloves garlic minced
  • 1 tsp ginger minced
  • 1 tbsp cornstarch for thickening
  • 2 cups white rice cooked, for serving
  • 2 whole green onions sliced, for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet.
  • Place the chicken pieces, pineapple chunks, red and green bell peppers, and red onion on the baking sheet. Drizzle with olive oil and toss to coat.
  • In a small bowl, whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger, and cornstarch.
  • Roast the chicken and vegetables in the oven for 15 minutes.
  • Remove from the oven, pour the prepared glaze over the mixture, and toss to coat evenly.
  • Return the pan to the oven and roast for an additional 10 minutes, or until the chicken is cooked through and the sauce is thick and sticky.
  • Serve warm over cooked white rice and garnish with sliced green onions.