Sheet Pan Hawaiian Chicken

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This Sheet Pan Hawaiian Chicken is a quick, flavorful meal with juicy chicken, bell peppers, and pineapple, all roasted in a sweet and savory sauce—easy and delicious!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

Calories: 315kcal

Author: Julie Evink

Ingredients

1-1.5 lbs boneless, skinless chicken breast cut into 1 inch cubes
1 red bell pepper cut into 1 inch pieces
1 orange bell pepper cut into 1 inch pieces
1 red onion cut into wedges
1 cup pineapple chunks

Sauce

½ cup BBQ Sauce use your favorite kind
2 Tablespoons soy sauce
2 Tablespoons packed brown sugar
1 Tablespoon olive oil
¼ teaspoon salt
3 Tablespoons of lime juice

For Serving

prepared white rice optional

Instructions

Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining with parchment paper and spraying with olive oil spray. Set aside.
In a large mixing bowl add the cubed chicken, peppers, and onion. Toss until combined.
In a different medium mixing bowl, mix together the sauce ingredients. Mix until well combined.
Add the sauce mixture to the chicken mixture in bowl and toss until everything is coated with sauce.
Pour the chicken mixture onto the prepared baking sheet and spread out into an even layer.
Bake in the preheated oven at 350 degrees Fahrenheit for 20 minutes then remove the sheet pan and add pineapple chunks. Place back in the oven for 15-20 more minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
Remove from the oven and serve with prepared white rice if desired.

Video

Notes

Store leftover Hawaiian chicken in the fridge for up to 4 days in an airtight container. If you made rice with your meal, store the rice separately in it's own container.

Simply reheat leftovers on the stovetop or in the microwave until chicken reaches an internal temperature of 165 degrees Fahrenheit.

Nutrition