Hawaiian Chicken on a Sheet Pan

This sheet pan Hawaiian chicken dinner is a beautiful way to “eat the rainbow” by mixing colorful fruit and vegetables. Chicken and veggies are mixed in a delicious pineapple, ginger, and garlic sauce before baking, and again afterward.

30 minutes for preparation
25 minutes is the cooking time.
Total Time: 55 mins
Servings: 3

Ingredients

Sauce

1/4 cup of pineapple juice

2 teaspoons packed light brown sugar

Two tablespoons of soy sauce

Twice as much ketchup

1/2 teaspoon coarsely grated peeled fresh ginger

1 teaspoon freshly grated fresh garlic

One teaspoon of cornstarch

Pan-cooked chicken

One 8-oz chicken breast without the skin or bones

One sliced green bell pepper

One red bell pepper, cut into thin slices

One red onion, cut in quarters

Two cups of broccoli florets, or additional if preferred

One cup of pieces of fresh pineapple

To taste, add salt and freshly ground black pepper.

Instructions

Turn the oven on to 375 degrees Fahrenheit (190 degrees Celsius). Use foil to line a big sheet pan.

To make the sauce, combine the pineapple juice, cornstarch, brown sugar, soy sauce, ketchup, ginger, and garlic in a bowl.

On the prepared sheet pan, arrange the pineapple, broccoli, green and red bell peppers, chicken, and onion. Add salt and pepper for seasoning. Over the chicken and vegetables, pour half of the sauce; reserve the other half.

Bake for about 25 minutes in a preheated oven, or until the chicken is no longer pink in the middle and the vegetables are soft. When placed close to the middle, an instant read thermometer should register 165 degrees Fahrenheit (74 degrees Celsius).

Meanwhile, microwave remaining sauce on High until slightly thickened, about 30 seconds. Cut chicken into pieces, drizzle sauce over chicken and vegetables, and toss to coat.

Nutritional Information (per portion)
252 kcal
18g Protein, 44g Carbs, and 2g Fat