Can I use canned pineapple instead of fresh?

Absolutely! While fresh pineapple provides the best texture and flavor, canned pineapple chunks (in juice, not syrup) work well too. Just drain them well, reserving some juice for the sauce, and add them as directed in the recipe. They're already soft, so they won't need as much cooking time to become tender.

How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F and appear opaque throughout. With 1-inch cubes of chicken, the 25 minutes of total cooking time in this recipe should be sufficient, but if you're uncertain, use a meat thermometer to check a few pieces.

Can I make this recipe less sweet?

Yes, this recipe can easily be adjusted to suit your taste preferences. Reduce the honey to 2 tablespoons and use unsweetened pineapple juice. You can also increase the rice vinegar by a teaspoon to balance the sweetness with more acidity.

Is this recipe gluten-free?

Not as written, but it's simple to make gluten-free. Just substitute tamari or coconut aminos for the soy sauce and verify that your ketchup is gluten-free (most are, but it's always good to check).

Sheet Pan Hawaiian Chicken Recipe

Name: Sheet Pan Hawaiian Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 2 lbs chicken breasts, diced; 1 red pepper, diced; 1 orange/yellow pepper, diced; 1 small red onion, diced; 4 cups fresh pineapple, diced; 1/3 cup reduced sodium soy sauce; 1/4 cup ketchup; 1/4 cup honey; 2 tbsp pineapple juice; 2 tbsp rice vinegar; 2 cloves garlic, minced; 1 tbsp fresh grated ginger; 1/4 tsp red pepper flake; 1 tbsp arrowroot powder (sub cornstarch)

Description

This Sheet Pan Hawaiian Chicken recipe is a simple, flavorful, and colorful dish combining tender chicken, vibrant vegetables, and sweet pineapple in a delicious tangy sauce, perfect for a quick meal.

Ingredients

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For the Chicken and Vegetables

- 2 lbs chicken breasts, diced
- 1 red pepper, diced
- 1 orange/yellow pepper, diced
- 1 small red onion, diced
- 4 cups fresh pineapple, diced

For the Sauce

1/3 cup reduced sodium soy sauce
1/4 cup ketchup
1/4 cup honey
2 tbsp pineapple juice
2 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp fresh grated ginger
1/4 tsp red pepper flake
1 tbsp arrowroot powder (sub cornstarch)

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Instructions

Preheat the oven. Preheat oven to 400°F and line a baking sheet with parchment paper.
Prepare the chicken and vegetables. Dice the chicken and all vegetables into approximately 1-inch cubes. Add them all to a large bowl.
Make the sauce. In a glass measuring cup, whisk together the soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, and red pepper flakes. Then whisk in the arrowroot powder.
Toss the mixture. Pour the prepared sauce over the chicken and vegetables in the bowl. Toss everything until fully coated.
Start baking. Pour the mixture onto the baking sheet and spread it out evenly. Bake for 10 minutes.
Add pineapple chunks. Add the diced pineapple chunks over the chicken mixture on the baking sheet. Toss to coat everything with the chicken mixture and sauce, then bake for an additional 15 minutes.
Broil for crispiness. Broil the dish for 3-4 minutes for a crispier topping if desired.
Serve and enjoy. Serve over rice, using the extra saucy liquid from the pan to drizzle over the rice for added flavor and to keep the chicken juicy.

Notes

You can substitute arrowroot powder with cornstarch if needed.
Fresh pineapple works best, but canned pineapple can be used in a pinch.
Adjust the red pepper flakes to control the spice level.
Ensure to dice chicken and vegetables in uniform sizes to allow even cooking.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 18g
Sodium: 700mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 35g
Cholesterol: 75mg