It’s no secret that I am in love with Sheet Pan dinner recipes. I love the ease of cooking both protein and veggies on two large sheet pans. Not only does it allow for easy prep, easy clean up and tons of different flavor combinations, but roasted vegetables are seriously the bomb. It’s by far the yummiest, most delicious way to cook them. Trust me on this, guys. If you haven’t tried any of my Sheet Pan Recipes please do so at your earliest convenience. You’ll see a few links at the end of this post to get you going.
Or, you could just try my latest Sheet Pan installment and give this amazing Sheet Pan Hawaiian Chicken and Veggies a go. The peppers and onions take on a fabulous flavor once roasted and the homemade Hawaiian sauce is amazing. It’s cooked on the stove top while the chicken and veggies roast in the oven and then poured over the top of the sheet pans creating a delightful, sticky coating that is down right scrumptious.
Hope some of you get a chance to try it!
Let’s do it!
1. Preheat your oven to 420 degrees.
2. Grab a (20 ounce) can of pineapple chunks. Pour as much juice as you can into a large glass measuring cup.
3. Chop 1 red onion, 2 green peppers, 1 red pepper and 1 yellow pepper into large 1-2 inch chunks. You’ll want to be sure that they are all about the same size so they cook evenly.
4. Cut 3 chicken breasts into 1 inch chunks.
5. Place the chicken, veggies and pineapple chunks into a large bowl.
6. Drizzle 3-4 Tb olive oil into the bowl and toss to coat.
7. Sprinkle the chicken and veggies with garlic salt and lemon pepper.
8. Stir to combine.
9. Line two large baking sheets with tin foil and spread the mixture out evenly over them.
10. Bake for 20 minutes, or until the chicken is cooked through and the veggies are crisp tender.
11. While the pans are roasting away, make the heavenly sauce. Take the reserved pineapple juice (you should have about 1 C of pineapple juice, if you aren’t quite there, add a bit of water to bring the measurement to a full cup) and add to it 1/4 C water, 3/4 C apple cider vinegar, 2 tsp soy sauce, 1 tsp chicken bullion granules, 1 C sugar, 1 Tb brown sugar, 2 Tb cornstarch, 1/2 tsp garlic powder, 1/4 tsp ginger and 1/2 tsp lemon pepper.
12. Whisk it together to combine, making sure the cornstarch is completely dissolved.
13. Pour the liquid into a sauce pan. Bring it to a boil over medium high heat, stirring occasionally. Allow it to boil for 2 minutes.
14. When the chicken has cooked through and the veggies are crisp tender, pour 1/3 of the sauce over the top of each pan (leaving about 1/3 of it in the sauce pan to drizzle over each individual serving).
15. Stir the sauce into the chicken and veggies so that everything gets nice and coated.
16. Bake for an additional 10 minutes or until the sauce bubbles up a bit and becomes nice and sticky.
17. Serve in individual bowls with white rice and the additional sauce poured over the top.
Here’s the handy printable…
Ingredients
Instructions
Recipe from Jamie Cooks It Up!
More sheet pan recipes!
Sheet Pan BBQ Chicken and Roasted Potatoes
Sheet Pan Teriyaki Chicken and Veggies
90 comments
Oh my gosh! This look awesome. I love the sweet and sour sauce to cook it in. Thanks for sharing.
Wishes for tasty dishes,
Linda
[…] brought another Sheet Pan recipe along to share with you today. (See the amazing Sheet Pan Hawaiian Pineapple Chicken I posted on Monday HERE.) I suppose I’ve got sheet pan cooking on the mind lately! ? I had […]
I made this Monday night and it was FABULOUS!!! The SAUCE is some kind of YUMMY!!!
It’s definitely going in the supper rotation for this summer. THANKS, Jamie, for ANOTHER family favorite. 🙂
Holly,
So happy you enjoyed it!
Best,
~Jamie
Thanks so much for sharing the recipe for the Hawaiian Pineapple Chicken. I made it for supper on Sunday, it came out fabulous and got rave reviews at my house. So good! I questioned the amount of vinegar in the sauce, but it turned out great, i did cut back on the white sugar in the sauce to about 1/2 cup though and did not use the chicken granules as I did not have them on hand.
Brenda,
So glad it turned out well for you! Thanks for sharing your tips.
Best,
~Jamie
This was delicious! Made half for my husband and myself. We ended up with 4 servings over rice. This is definitely a keeper!
Pat,
So happy to hear it worked out well for you! Thanks for letting me know.
Best,
~Jamie
When I push the print button, it just comes up blank.
[…] Sheet Pan Hawaiian Pineapple Chicken with […]
Does the recipe call for fresh ginger or is it ground ginger? The conversion is something like 1 tbsp fresh = 1/2 tsp ground. So I want to clarify because there’s a really big difference. I just don’t want to ruin the dish! 🙂
It would not print for me. Comes up blank.
That happened to me when I tried to print it from my phone. If you have computer access it will print and not show up blank.
Wonderful website Jamie. I look foward to trying your delicious recipes. Be blessed!
the sauce is a bit too sweet for me. I’d add 1/4 the amount of sugar and then more to your taste. Just an FYI if I had to do it again! thanks for the recipe!
My chicken was cooked too much. Otherwise, this was fabulous! Next time I will try larger pieces of chicken or add them halfway through the cooking time. Thanks for a new “keeper” recipe!
can i use Tofu and cook the same time?
I halved this recipe for my wife and i to have 2 servings the next day. Perfect portions. I also substituted all if the sugar for about 1/4 cup honey. I really enhiyed it!
[…] *Recipe Source: https://jamiecooksitup.net/2017/05/sheet-pan-hawaiian-pineapple-chicken/ […]
Very delicious, but way too much liquid cooked out of veggies and chicken. I used only 1/2 c. Xylitol instead of sugar and it was plenty. Also had to cook it twice as long as directed and did not turn brown. But everybody had second helpings!
[…] first meal was a Hawaiian Chicken dinner that I found on Pinterest. Check it out here. Instead of making it a sheet pan recipe, I put it all in the pressure cooker minus the […]
[…] Hawaiian Sheet Pan Pineapple Chicken […]
Looks yummy – if I want to switchout the peppers to make is child friendly would you recoomend fresh carrots or broc? If not, any other recommendations. Cant wait to make this and your other yummy dishes.
[…] Sheet Pan Hawaiian Pineapple Chicken […]
Just made this last night over rice and it was delicious! I can’t wait to make it again but next time I am going to try it with a low carb wrap and some light sour cream. I also only used 1/2 c sugar and it was super delicious.
[…] Sheet Pan Hawaiian Chicken and White Rice […]
I made this for weekend guests we had. It got rave reviews! I doubled the recipe and added fresh garden zucchini and summer squash to the mix. The sauce was fabulous! This recipe is a keeper. Thanks Jamie for posting this. :o)
Lori,
So happy to hear you enjoyed this recipe! Thanks for letting me know.
Best,
~Jamie
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Do you think this would cook well as a crockpot meal and just add the sauce later?
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[…] I love the ease of cooking both protein and veggies on two large sheet pans. Not only does it allow for easy prep, easy clean up and tons of different flavor combinations, but roasted vegetables are seriously the bomb.From: Jamie Cooks It Up […]
[…] 25 – Wednesday – Sheet Pan Hawaiian Pineapple Chicken (E) plain or with CauliRice or Brown […]
[…] caravenclaw August 30, 2017 Ingredients 1 (20 ounce) can pineapple chunks 1 red onion 2 green bell peppers 1 red bell pepper 1 yellow bell pepper 3 chicken breasts (about 1 1/2 pounds) SAUCE: 1 C of pineapple juice 1/4 C water 3/4 C apple cider vinegar 2 tsp soy sauce 1 tsp chicken bullion granules 1 C sugar 1 Tb brown sugar 2 Tb cornstarch 1/2 tsp garlic powder 1/4 tsp ginger 1/2 tsp lemon pepper Instructions Get full recipe >> Sheet Pan Hawaiian Pineapple Chicken @ jamiecooksitup.net […]
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Just like Pat Pearson, I halved the recipe! We will enjoy every remaining morsel tomorrow for dinner and I will probably have enough for a lunch. The SAUCE was just was you called it: HEAVENLY! And so easy.
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