Sheet Pan Hawaiian Chicken with Pineapple and Peppers
Ingredients:
1 ½ pounds boneless, skinless chicken thighs, cut into chunks
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 red onion, sliced
2 cups pineapple chunks (fresh or canned, drained)
2 tablespoons olive oil
Salt and black pepper, to taste
1/4 teaspoon red pepper flakes (optional for a little heat)
2 tablespoons chopped fresh cilantro (for garnish)
Cooked rice, for serving
For the Hawaiian Sauce:
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons ketchup
1 tablespoon rice vinegar
2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
Directions:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
In a medium saucepan over medium heat, whisk together pineapple juice, soy sauce, brown sugar, ketchup, and rice vinegar. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until thickened. Set aside.
In a large bowl, toss the chicken chunks, peppers, onion, and pineapple with olive oil, salt, black pepper, and red pepper flakes (if using).
Spread the chicken and vegetable mixture out evenly on the prepared baking sheet.
Brush or drizzle about half of the Hawaiian sauce over the chicken and veggies.
Bake for 20-25 minutes, stirring halfway through and brushing with additional sauce, until the chicken is cooked through and the veggies are tender.
Garnish with fresh cilantro and serve hot over cooked rice, with any remaining sauce on the side.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 4 servings
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