Hawaiian Sheet Pan Pineapple Chicken and Rice
Experience a tropical escape with this easy one-pan meal featuring juicy chicken, caramelized pineapple, and vibrant vegetables roasted to perfection. Everything cooks on a single sheet pan with a bed of fluffy rice that soaks up every drop of the savory-sweet glaze, making for a delicious weeknight dinner with minimal cleanup.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Small Bowl (for sauce)
- Tiny bowl (for slurry)
- Whisk
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Garlic press or microplane grater
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple chunks
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium red onion, cut into wedges
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup long-grain white rice, rinsed thoroughly
- 2 cups low-sodium chicken broth
- ⅓ cup low-sodium soy sauce or tamari
- 3 tbsp honey
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp cold water
- 2 green onions, thinly sliced for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed chicken, pineapple chunks, bell peppers, and red onion with olive oil, salt, and pepper. Spread in an even layer on a large, rimmed baking sheet. Roast for 15-20 minutes, until the chicken is lightly browned and vegetables begin to soften.
- While the chicken and veggies roast, prepare the sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. In a separate tiny bowl, whisk the cornstarch with 1 tablespoon of cold water to create a smooth slurry, then whisk this slurry into the main sauce mixture.
- Carefully remove the hot sheet pan from the oven. Push the chicken and vegetable mixture to the sides of the pan to create a well in the center. Pour the rinsed rice into the center well. Pour the chicken broth directly over the rice.
- Drizzle about two-thirds of the prepared sauce over the chicken and vegetables on the sides, tossing gently to coat. Tightly cover the entire sheet pan with aluminum foil to trap the steam. Return the pan to the oven and bake for another 20-25 minutes, until the liquid is absorbed and the rice is tender.
- Remove the foil from the sheet pan. Drizzle the remaining sauce over everything and gently stir to combine the rice with the chicken and vegetables. For extra caramelization, you can switch the oven to broil for 1-2 minutes, watching carefully to prevent burning.
- Let the dish rest for a few minutes. Garnish generously with sliced green onions and sesame seeds before serving hot directly from the pan.
Notes
Variations: For extra heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce. For added crunch, toss a handful of roasted cashews on the pan during the last 5 minutes of cooking. You can substitute chicken thighs for breasts, or swap bell peppers for broccoli or snap peas.
Tips: Do not overcrowd the pan; use two if necessary to ensure proper roasting instead of steaming. Rinsing the rice is crucial for a fluffy texture. Ensure the aluminum foil is sealed tightly to allow the rice to steam properly.
Storage: This dish is excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and are delicious when reheated.