This sheet pan Hawaiian chicken dinner is a wonderful way to “eat the rainbow” by incorporating colorful fruit and vegetables. Chicken and vegetables are tossed in a sweet pineapple, ginger, and garlic sauce before baking, and again afterward.
Preparation Details
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 3
Ingredients
- 1/4 cup pineapple juice
- 2 tablespoons packed light brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1/2 teaspoon finely grated peeled fresh ginger
- 1 teaspoon finely grated fresh garlic
- 1 teaspoon cornstarch
Steps
- Preheat the oven to 375 degrees F (190 degrees C). Line a large sheet pan with foil.
- For sauce, whisk pineapple juice, brown sugar, soy sauce, ketchup, ginger, garlic, and cornstarch together in a bowl.
- Arrange chicken, green bell pepper, red bell pepper, onion, broccoli, and pineapple on the prepared sheet pan. Season with salt and pepper. Pour half of sauce over chicken and vegetables; set aside remaining sauce.
- Bake in the preheated oven until vegetables are tender and chicken is no longer pink at the center, about 25 minutes. An instant read thermometer inserted near the center should reach 165 degrees F (74 degrees C).
- Meanwhile, microwave remaining sauce on High until slightly thickened, about 30 seconds. Cut chicken into pieces, drizzle sauce over chicken and vegetables, and toss to coat.
