Hawaiian Chicken Recipe

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This Hawaiian Chicken recipe will have you saying aloha to easy weeknight dinners! Juicy chicken, sweet pineapple and colorful peppers are roasted to perfection in a flavorful marinade that’s sweet, tangy and totally irresistible. It’s an easy sheet pan meal the whole family will love!

Course Main Dish

Cuisine American

Keyword hawaiian chicken and rice casserole, Hawaiian chicken recipe, Hawaiian chicken sheet pan

Prep Time 20

Cook Time 30

Servings

Calories 292kcal

Author Trish - Mom On Timeout

Ingredients

Hawaiian Marinade/Sauce:

⅓ cup soy sauce or tamari for gluten-free
½ cup pineapple juice fresh or canned
2 tablespoons brown sugar or honey
2 tablespoons ketchup
1 tablespoon rice vinegar or apple cider vinegar
2 cloves garlic minced
1 teaspoon grated fresh ginger or ½ tsp ground ginger

Chicken/Veggies

2 pounds boneless skinless chicken breasts cut into 1”-2” pieces
1 red bell pepper chopped
1 yellow bell pepper chopped
1 red onion sliced into wedges
1 ½ cups pineapple chunks fresh or canned, drained if canned
1 tablespoon extra virgin olive oil
½ teaspoon fine sea salt or to taste
½ teaspoon fresh ground black pepper or to taste

Cornstarch Slurry

1 tablespoon cornstarch to thicken, optional
1 tablespoon water to thicken, optional

Garnish (Optional)

parsley chopped
pineapple

Instructions

Prepare Marinade

In a bowl, whisk together all marinade ingredients. Set aside ¼ cup to use later as a drizzle or glaze.
⅓ cup soy sauce, ½ cup pineapple juice, 2 tablespoons brown sugar, 2 tablespoons ketchup, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon grated fresh ginger

Marinade Chicken

Toss chicken pieces in the marinade and let it sit while prepping the veggies (or marinate up to 24 hours ahead).
2 pounds boneless skinless chicken breasts

Bake

Preheat oven to 425°F. On a large sheet pan, toss bell peppers, onion, and pineapple with olive oil, salt,and pepper. Add marinated chicken and spread in a single layer.
1 red bell pepper, 1 yellow bell pepper, 1 red onion, 1 ½ cups pineapple chunks, 1 tablespoon extra virgin olive oil, ½ teaspoon fine sea salt, ½ teaspoon fresh ground black pepper
Bake for 25 to 30 minutes, flipping halfway through, until chicken is cooked through and veggies are caramelized. Optional: Top with fresh pineapple the last 5 minutes of baking if desired.
While the dish bakes, simmer the reserved ¼ cup marinade in a small saucepan. Add cornstarch and water slurry (if desired) and cook until thickened. Drizzle over cooked dish. Top with additional fresh pineapple if you'd like just before serving.
1 tablespoon cornstarch, 1 tablespoon water

Serve

Serve over steamed rice or coconut rice, garnished with green onions, sesame seeds, or a squeeze of lime if you like.
parsley

Notes

Storage Information

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze the cooked chicken and vegetables (without the glaze) for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.
Make Ahead: Marinate the chicken up to 24 hours in advance and prep the veggies ahead of time for an easy meal later.
Freezer Meal: Combine raw chicken and marinade in a freezer-safe bag, freeze flat. When ready to cook, thaw overnight in the fridge, add fresh veggies/pineapple and bake as directed.

Tools and Equipment (affiliate links): 12 x 17 Rimmed Baking Sheet| Pineapple Corer/Slicer | Glass Mixing Bowls | Whisk

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition