Ingredients
Chicken and Vegetables
- 1 ½ lbs chicken breasts, cut into 1½ inch cubes
- 1 red bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
- 1 orange or yellow bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
- ½ large red onion, cut into strips
- 1 cup diced pineapple, fresh or canned
Sauce
- ⅓ cup low-sodium soy sauce
- ¼ cup packed brown sugar
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons pineapple juice (from the can if using canned pineapple or freshly squeezed if using fresh)
- 1 Tablespoon cornstarch
- 1 Tablespoon olive oil
- 1 teaspoon fresh ginger (minced or ginger paste)
- 1 teaspoon minced garlic (about 2 cloves)
- ¼ teaspoon crushed red pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet or sheet pan with parchment paper or foil for easier cleanup if desired.
- Make the Sauce: In a mixing bowl, whisk together the low-sodium soy sauce, brown sugar, Worcestershire sauce, pineapple juice, cornstarch, olive oil, fresh ginger, minced garlic, and crushed red pepper until the sauce is smooth and well combined.
- Combine Ingredients: Add the diced chicken, red and orange/yellow bell peppers, red onion strips, and diced pineapple either directly onto the lined sheet pan or into a large bowl.
- Coat with Sauce: Pour the prepared sauce evenly over the chicken and vegetables. Use tongs or a spatula to toss everything together to ensure all pieces are well coated with the sauce.
- Arrange on Sheet Pan: Spread the coated chicken, peppers, onions, and pineapple into a single layer on the sheet pan to allow even cooking.
- Bake: Place the sheet pan in the preheated oven and bake for 20–25 minutes. Halfway through cooking, stir the ingredients to ensure even cooking and saucing.
- Optional Broil: If desired, after baking, broil for 60–90 seconds while watching closely to develop a slight caramelized finish on the chicken and veggies.
- Serve: Serve the hot Hawaiian chicken over rice or enjoy it as-is with tropical sides of your choice.
Notes
- Use fresh pineapple and freshly squeezed pineapple juice for a brighter, fresher flavor, or canned pineapple and juice for convenience.
- Lining the sheet pan with parchment paper or foil helps with easy cleanup.
- Adjust the crushed red pepper to your preferred spice level.
- Make sure the chicken pieces are cut uniformly to ensure even cooking.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian-inspired American fusion
