Recipe Background
Sheet-Pan Hawaiian Chicken offers bright flavors and easy preparation.
Sheet-Pan Hawaiian Chicken brings a hint of the islands to your kitchen, combining vibrant colors and sweet-savory flavors. The aroma of bell peppers and red onion mingling with Hawaiian sauce makes your kitchen feel like a sunny retreat. As it bakes, the chicken becomes tender, soaking up all the tangy sweetness from the sauce. Roasting the chicken alongside red and orange bell peppers ensures they maintain their crisp texture, adding a delightful bite to each forkful.
Pineapple chunks, added midway through cooking, caramelize just enough to amplify their natural sweetness without losing juiciness. This timing is key—give those chunks a shorter stay in the oven for a burst of freshness and flavor. A final flourish of lime juice and cilantro balances the dish, offering a bright finish that complements the tender meat.
Bringing it to the table, you're greeted with a colorful medley that's both comforting and fun to share. The simplicity of cooking on a single sheet pan means less fuss and more time to enjoy with family, transforming a regular weeknight into something special. Serve it over rice or cauliflower rice for a complete meal that satisfies without overwhelming.
Ingredients
- 1-1 1/2 pounds chicken breasts or chicken thighs boneless and skinless, cut into cubes
- 1 tablespoon avocado oil
- salt to taste
- black pepper to taste
- 1 red bell pepper
- 1 orange bell pepper
- 1/2 red onion cut into chunks
- 1/2 cup Hawaiian sauce plus more, to taste
- 1 cup pineapple cut into chunks
- 1 lime juiced
- cilantro to taste
- white sesame seeds to taste
- cauliflower or white rice to taste, cooked
Directions
- Preheat the oven to 350 degrees F.
- Line an 18x26-inch baking sheet with parchment paper, then coat the parchment paper with nonstick cooking spray.
- Coat the chicken breasts with the oil, season them with the salt and the black pepper, and place them in a large bowl.
- Add the red bell pepper, the orange bell pepper, the red onion, and the Hawaiian barbecue sauce to the chicken and toss to coat.
- Bake the chicken for about 20 minutes before removing the sheet pan from the oven and adding the pineapple chunks to the top of the chicken breasts.
- Return the sheet pan to the oven and bake until the chicken breasts reach an internal temperature of 165 degrees F, when tested with a meat thermometer in the thickest part, about 10-20 minutes.
- Squeeze the lime juice over the baked chicken and sprinkle with the cilantro and the white sesame seeds.
- Serve the chicken mixture over the rice.
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