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Hawaiian Pineapple Chicken Sheet Pan Recipe

Course Dinner
Cuisine American, Sheet Pan Dinner
Keyword Asian Chicken, Easy Dinner Recipe, Sheet Pan Dinner, Sweet and Sour Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People
Author Babbling with Brooke

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

  1. Preheat the oven to 420F. Line a sheet pan with tin foil and set aside. 

  2. 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. 

  3. 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. 

  4. Place the chicken and vegetables in the oven for 15-20 minutes or until chicken is cooked and vegetables are crisp and tender. 

  5. 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. 

  6. 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. 

  7. Place the sheet pan back in the oven for approximately 10 minutes or until the sauce is bubbling. 

  8. Enjoy! I serve over white rice and drizzle some of the remaining sauce over the rice and chicken servings.