My Top Picks

Sheet Pan: Hawaiian Chicken with Pineapple

Sweet and savory easy meal.
For a little kick, add a little sriracha or red pepper flakes.

Ingredients

  • 2 c. fresh or canned pineapple chunks, drained (SAVE JUICE)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium red onion, sliced
  • 1-2 Tbls. olive oil
  • salt and black pepper, to taste
  • 1 Tbls. sesame seeds for garnish, optional
  • 2 Tbls. chopped green onions for garnish, optional
  • cooked rice (basmati or jasmine)

Hawaiian Sauce

  • 1/2 c. pineapple juice, reserved from the can or fresh
  • 1/4 c. low sodium soy sauce (Kikkoman)
  • 3 Tbls. honey or brown sugar
  • 1 Tbls. rice vinegar or apple cider vinegar
  • 1 t. sesame oil
  • 3 cloves garlic, minced
  • 1 t. grated ginger
  • Slurry: 1 Tbls. cornstarch mixed with 2 Tbls. cold water

Instructions

Line a large sheet pan with parchment paper or lightly grease it.

Hawaiian Sauce: In a small saucepan, combine pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture begins to simmer. In a small bowl, mix cornstarch with cold water to create a slurry. Stir it into the sauce and cook for 1–2 minutes until the sauce thickens. Remove from heat and set aside.

Arrange chicken breasts or thighs in the center of the sheet pan. Surround the chicken with pineapple chunks, bell peppers, and red onion. Drizzle olive oil over the vegetables and toss to coat. Season with salt and black pepper.

Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables. Toss the vegetables lightly to coat them evenly.

Roast at 400 degrees for 25–30 minutes, or until the chicken reaches an internal temperature of 165 degrees and the vegetables are tender and slightly caramelized. For extra caramelization, broil the sheet pan for 2–3 minutes at the end of the cooking time.

Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish.

Serve warm over steamed rice or cauliflower rice.

For a little kick add sriracha or red pepper flakes to individual servings, as desired.

NOTE: Serves 4