Easy Hawaiian Chicken Bake
This Easy Hawaiian Chicken Bake recipe is a quick and delicious weeknight meal featuring juicy chicken, sweet pineapple, and vibrant vegetables, all cooked together on a single sheet pan for easy cleanup. It's a customizable, family-friendly dish that brings a taste of the tropics to your dinner table.
Equipment
- Large baking sheet
- Parchment paper
- Large bowl
- Whisk
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cored, seeded, and chopped into 1-inch pieces
- 1 green bell pepper, cored, seeded, and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- ½ cup pineapple juice from the can of pineapple chunks
- ¼ cup soy sauce low sodium
- ¼ cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes optional
- Chopped green onions, for garnish optional
- Toasted sesame seeds, for garnish optional
- Cooked rice, quinoa, or cauliflower rice, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the cubed chicken, bell peppers, red onion wedges, pineapple chunks, and water chestnuts.
- In a separate bowl, whisk together the pineapple juice, soy sauce, brown sugar, cornstarch, rice vinegar, ground ginger, garlic powder, and red pepper flakes (if using) until smooth.
- Pour the sauce over the chicken and vegetables in the bowl. Toss everything together until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the sheet pan from the oven.
- Garnish with chopped green onions and toasted sesame seeds, if desired.
- Serve immediately over rice, quinoa, or cauliflower rice.
Notes
For best results, cut the chicken and vegetables into uniform sizes to ensure even cooking. Pat the chicken dry before tossing with the sauce to promote browning. Don't overcrowd the baking sheet, or the vegetables will steam instead of roast. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through. You can customize this recipe by swapping the chicken for shrimp, tofu, or pork, and by adding or substituting your favorite vegetables such as broccoli, zucchini, or carrots. Add a pinch of cayenne pepper or a drizzle of sriracha for extra heat.