Let me start by saying, I never really grew up eating Asian food. My parents were not huge fans so therefore, my brother and I never truly got immersed in that food group.
Now, I’m still not sure if this Hawaiian Pineapple Chicken Sheet Pan Recipe can be considered Asian, but it sure does remind me of Sweet and Sour Chicken.
This recipe is super delicious and very, very easy! It is a sheet pan recipe but does require a sauce pan to make the delicious sweet Hawaiian sauce.
I haven’t been a huge fan of sheet pan recipes simply because I feel like there aren’t many variations that you can do with them. However, I will say that this Hawaiian Pineapple Chicken Sheet Pan Recipe may have proven me wrong.
This recipe was definitely a variation from the boring chicken and veggies and was just as easy too.
Related Post: Easy Veggie and Chicken Loaded Casserole
Hawaiian Pineapple Chicken Sheet Pan Recipe
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Hawaiian Pineapple Chicken Sheet Pan Recipe
Ingredients
Chicken and Vegetable Mixture
- 1 20 oz Can Pineapple Chunks
- 1 Large Red Onion
- 1 Large Green Pepper
- 1 Large Yellow Pepper
- 3 Large Chicken Breasts
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Lemon Pepper
- Salt to Taste
- 3 Tablespoon Olive Oil
Sauce
- 1 Cup Pineapple Juice
- 1/4 Cup Water
- 3/4 Cup Apple Cider Vinegar
- 2 Teaspoon Soy Sauce
- 1/4 Cup Brown Sugar
- 2 Tablespoons Flour
- 1/4 Cup Granulated Sugar
- 1/2 Teaspoon Minced Garlic
- 1/4 Teaspoon Ground Ginger
- 1 Teaspoon Lemon Juice
Instructions
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Preheat the oven to 420F. Line a sheet pan with tin foil and set aside.
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Cut the yellow pepper, green pepper, red onion, and chicken into fairly even 1 inch chunks. Place in a large bowl and add olive oil, lemon pepper, salt, and garlic. Drain the pineapple chunks then place the chunks into the bowl and mix together with other ingredients.
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Pour the chicken and vegetable mixture on the the prepared sheet pan and spread around evenly. You may need to use two, depending on the size, this if fine.
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Place the chicken and vegetables in the oven for 15-20 minutes or until chicken is cooked and vegetables are crisp and tender.
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While the chicken is cooking, mix together in a medium bowl, the pineapple juice, water, apple cider vinegar, soy sauce, sugar, brown sugar, flour, minced garlic, ginger and lemon juice. Whisk the ingredients together.
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Pour the liquid into a sauce pan and bring to a boil. Let the mixture boil for 2 minutes. When the liquid is heated through and the chicken mixture is done cooking, pour approximately 1/2 the sauce mixture over the chicken and vegetables on the pan (if you have two pans, do 1/3 of the mixture in each pan). Mix the chicken and vegetables around on the pan so everything is coated in the sauce. Save the remaining sauce.
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Place the sheet pan back in the oven for approximately 10 minutes or until the sauce is bubbling.
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Enjoy! I serve over white rice and drizzle some of the remaining sauce over the rice and chicken servings.
Shop the Products:
Sauce Pan: This sauce pan is a nonstick sauce pan which is awesome for making things and helps the clean up process. I love my nonstick sauce pan!
Mixing Bowls: These bowls come in a set of three different sizes and are super easy to clean! I used the largest and medium sized bowl for this recipe.
Knife: I love this knife! I use it for every everything and it is especially good at cutting vegetables!
I hope you all enjoy this Hawaiian Pineapple Chicken Sheet Pan Recipe as much as my family did! It was absolutely delicious and renewed my faith in sheet pan dinners.
Let me know what you think in the comments below!
Happy Cooking!
