Sheet Pan Hawaiian Chicken
This Sheet Pan Hawaiian Chicken is an easy weeknight dinner that's bursting with flavour! it's got pineapple, peppers and a tasty tangy sauce.
Servings: 4 servings
Calories: 403kcal
Ingredients
- 1 lb chicken breasts chopped into 1-inch pieces
- 1 red pepper chopped into 1-inch pieces
- 1 cup pineapple chopped into 1-inch pieces
- 1 small red onion chopped into 1-inch pieces
- 1 tbsp olive oil
- 2 tbsp hoisin sauce or teriyaki sauce
- 1 tbsp ketchup
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/4 tsp each salt & pepper
- 1/4 cup cilantro chopped, optional garnish
Optional rice side dish
- 1 cup white rice
- 1.5 cups water
- 1 tsp butter or olive oil
- 1 pinch salt
Instructions
- Preheat oven to 425 F. Line a baking sheet with parchment paper, then add chicken, red pepper, pineapple and red onion.
- Mix olive oil, hoisin sauce, ketchup, rice vinegar, garlic, ginger and salt and pepper together in a small bowl, then pour overtop of chicken and veggies, mixing well to combine.
- Bake for 15-18 minutes until chicken is cooked through.
- Meanwhile, if serving, add rice, water, butter and salt to a rice cooker or pot on the stove and cook until liquid has absorbed.
- Remove sheet pan from the oven, garnish with cilantro if desired and serve over rice. Enjoy!
Notes
Nutritional info includes rice but you are welcome to serve the chicken without it.
Fresh pineapple is best but you can use canned or frozen.
Nutrition
Calories: 403kcal | Carbohydrates: 52g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 469mg | Potassium: 660mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1109IU | Vitamin C: 62mg | Calcium: 43mg | Iron: 1mg