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Sheet Pan Hawaiian Pineapple Chicken

by Jamie

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…

Sheet Pan Hawaiian Pineapple Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8 servings

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

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 bell 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.
https://jamiecooksitup.net/2017/05/sheet-pan-hawaiian-pineapple-chicken/

Recipe from Jamie Cooks It Up!

More sheet pan recipes!

Sheet Pan BBQ Chicken and Roasted Potatoes 

Sheet Pan Teriyaki Chicken and Veggies 

 

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90 comments

Linda May 1, 2017 - 7:39 pm

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

Reply
Chocolate Peanut Butter Sheet Cake May 3, 2017 - 12:30 am

[…] 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 […]

Reply
HOLLY MOONEYHAM May 3, 2017 - 9:18 am

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. 🙂

Reply
Jamie May 8, 2017 - 12:03 pm

Holly,
So happy you enjoyed it!
Best,
~Jamie

Reply
Brenda Kimball May 3, 2017 - 9:27 am

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.

Reply
Jamie May 8, 2017 - 12:02 pm

Brenda,
So glad it turned out well for you! Thanks for sharing your tips.
Best,
~Jamie

Reply
Pat Pearson May 6, 2017 - 8:39 am

This was delicious! Made half for my husband and myself. We ended up with 4 servings over rice. This is definitely a keeper!

Reply
Jamie May 8, 2017 - 11:59 am

Pat,
So happy to hear it worked out well for you! Thanks for letting me know.
Best,
~Jamie

Reply
Cathie May 6, 2017 - 11:21 am

When I push the print button, it just comes up blank.

Reply
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Jessie August 30, 2017 - 8:00 am

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! 🙂

Reply
Rennicks October 22, 2017 - 7:09 am

It would not print for me. Comes up blank.

Reply
Fit girl September 18, 2018 - 7:55 pm

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.

Reply
keiota mccrary October 29, 2017 - 11:46 pm

Wonderful website Jamie. I look foward to trying your delicious recipes. Be blessed!

Reply
anna November 19, 2017 - 1:02 pm

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!

Reply
Jan March 12, 2018 - 8:45 pm

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!

Reply
mercedes powers April 2, 2018 - 8:34 pm

can i use Tofu and cook the same time?

Reply
Alex April 12, 2018 - 6:11 pm

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!

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Martha May 5, 2018 - 6:45 pm

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!

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Elizabeth June 14, 2018 - 8:26 pm

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.

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Terra Thomke July 27, 2018 - 7:03 am

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.

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Lori H. August 25, 2018 - 3:51 am

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)

Reply
Jamie August 27, 2018 - 1:48 pm

Lori,
So happy to hear you enjoyed this recipe! Thanks for letting me know.
Best,
~Jamie

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stacy January 31, 2019 - 1:08 pm

Do you think this would cook well as a crockpot meal and just add the sauce later?

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Sharon Haddock May 14, 2019 - 7:04 pm

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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