Sheet Pan Hawaiian Chicken
Sweet, savory, and tangy, this sheet pan Hawaiian chicken pairs juicy pineapple with tender chicken and veggies for an easy, tropical-inspired dinner.
Servings - 4 servings
Ingredients
- 3 boneless, skinless chicken breasts cut into 1-inch pieces
- 1 cup sweet Asian sauce, duck sauce or sweet Teriyaki sauce
- 1 large red bell pepper seeded and diced
- 1 large orange bell pepper seeded and diced
- 20 oz. can pineapple chunks in 100% juice drained
- cooked rice as side dish
Instructions
- Preheat oven to 400 F. Line a rimmed baking sheet with foil with folded edges, to keep the sauce from spilling off the foil.
- In a mixing bowl, toss the chicken pieces with the sauce. Spread in a single layer on one side of the baking sheet.
- Add the diced bell peppers and pineapple chunks onto the baking dish, on the other side as the chicken, in a single layer.
- Bake in the preheated oven for 25 to 30 minutes, or until chicken pieces are cooked through. Cooking time may vary depending on how large the chicken pieces are.
- After the baking cycle, turn on the broiler for 1 to 2 minutes to get a little browning and charring on the pineapple and chicken. Remove from the oven and let cool. Combine the chicken, fruit and veggies in a bowl and toss together.
- Serve Hawaiian Chicken over cooked rice. Enjoy!