Make a quick, flavorful Hawaiian-style chicken dinner using just one sheet pan for easy cleanup.
Author:Alice Carrington
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Hawaiian
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup fresh or canned pineapple chunks, drained if canned
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 red onion, cut into wedges
1/4 cup soy sauce or tamari
1/4 cup pineapple juice
2 tablespoons brown sugar or maple syrup
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon cornstarch (optional, for thickening glaze)
1 tablespoon olive oil
Green onions, sliced, for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
In a small bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, and garlic to make the glaze. If you want a thicker glaze, whisk in the cornstarch now.
In a large bowl, toss the cubed chicken, pineapple chunks, bell peppers, and red onion with the olive oil.
Pour half of the prepared glaze over the chicken and vegetables and toss to coat everything evenly.
Spread the coated chicken and vegetables in a single layer on the prepared baking sheet.
Bake for 15 minutes.
Remove the pan from the oven. Brush the remaining glaze over the chicken and vegetables.
Return the pan to the oven and bake for another 5 to 10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Garnish with sliced green onions before serving.
Notes
For a Paleo or Whole30 compliant version, substitute the soy sauce with coconut aminos and use maple syrup sparingly or omit added sweetener.
If you prefer smaller pieces, cut the chicken into bite-sized chunks before tossing.
You can substitute broccoli florets or zucchini for the bell peppers.