Hawaiian Chicken with Pineapple
A delightful dish that combines juicy chicken with sweet pineapple and colorful bell peppers, all tossed in a flavorful sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts or thighs
- 2 cups fresh pineapple chunks or canned, drained
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 1 piece yellow bell pepper, sliced
- 1 piece medium red onion, sliced
- 1 tablespoon olive oil
- to taste Salt and black pepper
- 1/2 cup pineapple juice reserved from the can or fresh
- 1/4 cup soy sauce low sodium preferred
- 3 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil optional
- 3 cloves garlic, minced
- 1 teaspoon grated ginger optional
- 1 tablespoon cornstarch
- 2 tablespoons water for cornstarch slurry
- 1 tablespoon sesame seeds, for garnish optional
- 2 tablespoons chopped green onions, for garnish optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a small saucepan, combine pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture begins to simmer.
- In a small bowl, mix cornstarch with water to create a slurry. Stir it into the sauce and cook for 1-2 minutes until the sauce thickens. Remove from heat and set aside.
- Arrange chicken breasts or thighs in the center of the sheet pan. Surround the chicken with pineapple chunks, bell peppers, and red onion.
- Drizzle olive oil over the vegetables and toss to coat. Season with salt and black pepper.
Cooking
- Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables. Toss the vegetables lightly to coat them evenly.
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- For extra caramelization, broil the sheet pan for 2-3 minutes at the end of the cooking time.
Serving
- Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish.
- Serve warm over steamed rice, cauliflower rice, or noodles.
Notes
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. You can also freeze the cooked dish for up to 2 months in a freezer-safe container. For extra flavor, marinate the chicken in the sauce for at least 30 minutes before cooking. Feel free to add other vegetables like zucchini or broccoli.