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Succulent Sheet Pan Hawaiian Chicken with Pineapple and Peppers

Juicy Succulent Sheet Pan Hawaiian Chicken with Pineapple Joy

Enjoy this Succulent Sheet Pan Hawaiian Chicken with Pineapple and Peppers—a delicious, tropical meal perfect for weeknights.
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Course: Dinner
Cuisine: Hawaiian
Keyword: Easy recipe, Hawaiian Chicken, Peppers, Pineapple, Sheet Pan, Weeknight Dinner
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 350kcal

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Whisk

Ingredients

For the Sauce

  • 1/4 cup Soy Sauce Substitution: Tamari for gluten-free option.
  • 1/4 cup Ketchup Note: Look for low-sugar varieties if preferred.
  • 1/2 cup Pineapple Juice Concentrate Can substitute with fresh pineapple juice.
  • 1 tablespoon Brown Sugar Substitution: Coconut sugar for a healthier alternative.
  • 1 tablespoon Rice Vinegar Substitution: Apple cider vinegar can work.
  • 1 tablespoon Cornstarch Note: For a thickening alternative, use arrowroot powder.
  • 1 tablespoon Worcestershire Sauce Note: Use vegan Worcestershire for plant-based versions.
  • 2 cloves Minced Garlic Substitution: Garlic powder if fresh is not available.
  • 1 tablespoon Minced Fresh Ginger Substitution: Ground ginger can work in a pinch.
  • 1/2 teaspoon Ground Black Pepper Note: Freshly ground gives better flavor.

For the Vegetables

  • 1 cup Green Bell Pepper Substitution: Any sweet bell pepper variety.
  • 1 cup Red Bell Pepper Note: Optional but recommended for flavor contrast.
  • 1 medium Red Onion Substitution: Yellow onion or shallots can be used.

For the Protein

  • 4 pieces Chicken Breasts Substitution: Shrimp or tofu for different protein options.
  • 1 cup Fresh Cubed Pineapple Substitution: Canned pineapple drained thoroughly.
  • 1/4 cup Chopped Cilantro Optional: Omit if not preferred.

Instructions

Preparation

  • Preheat your oven to 350°F, allowing it to reach the ideal temperature for even cooking.
  • Prepare an 18x13-inch rimmed baking sheet by spraying it with non-stick spray.
  • Whisk together in a bowl the soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, Worcestershire sauce, minced garlic, minced ginger, and ground black pepper until smooth and well combined.
  • Toss the diced green and red bell peppers, red onion, and chicken breasts on the baking sheet. Pour the vibrant sauce over and gently toss to coat everything evenly.
  • Bake for 10 minutes. Then, remove the sheet from the oven and toss the ingredients again for an even cook.
  • Add the fresh cubed pineapple to the baking sheet, returning it to the oven. Continue baking until the chicken is fully cooked, about 7-10 minutes more.
  • Toss again to mix in the pineapple and serve warm.

Notes

This dish is even better over a bed of fluffy coconut rice for an authentic experience.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 40g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 80mg | Sodium: 700mg | Potassium: 800mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1000IU | Vitamin C: 100mg | Calcium: 20mg | Iron: 2mg