Sheet pan dinners are my favorite! Baking everything together on one pan is such an easy method and produces great flavors. This Hawaiian chicken combination is no exception. The delicious sweet and sour sauce is incredible! Served over rice, you will have a speedy, satisfying meal on the table with minimal effort. Loaded with vegetables and pineapple, it's also a meal you can feel good about feeding your family!
Hawaiian Chicken Sheet Pan Dinner
1 (20-oz.) can pineapple chunks
1 red onion
2 green bell peppers
1 red bell pepper
3 chicken breasts (about 1 1/2 pounds)
4 tablespoons olive oil
garlic salt and lemon pepper to taste
1 cup pineapple juice (drained from can of pineapple chunks)
1/4 cup water
3/4 cup apple cider vinegar
2 teaspoons soy sauce
1 teaspoon chicken bouillon granules
1 cup sugar
1 tablespoon brown sugar
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon ginger
1/2 teaspoon lemon pepper
Preheat oven to 425°F. Drain the pineapple chunks into a liquid measuring cup. Chop onion and peppers into large 1" chunks. Cut chicken breasts into 1" chunks. Place the chicken, vegetables, and pineapple chunks into a large bowl. Drizzle olive oil into the bowl and toss to coat. Sprinkle the chicken and vegetables with garlic salt and lemon pepper. Stir to combine. Line two large baking sheets with tin foil and spread the mixture out evenly over them. Bake for 20 minutes, or until the chicken is cooked through and the vegetables are crisp tender. While the chicken is roasting, make the sweet and sour sauce. Take the reserved pineapple juice (you should have about 1 cup of pineapple juice; if you aren't quite there, add a bit of water to bring the measurement to a full cup) and add to it 1/4 cup water, apple cider vinegar, soy sauce, chicken bouillon granules, sugar, brown sugar, cornstarch, garlic powder, ginger, and lemon pepper. Whisk it together to combine, making sure the cornstarch is completely dissolved. Pour the liquid into a saucepan. Bring to a boil over medium high heat, stirring occasionally. Allow it to boil for 2 minutes. When the chicken has cooked through and the vegetables are crisp tender, pour 1/3 of the sauce over the top of each pan (reserving remaining 1/3 to drizzle over each dish). Stir the sauce into the chicken and vegetables so that everything gets nice and coated. Bake for an additional 10 minutes or until the sauce bubbles up a bit and becomes nice and sticky. Serve in individual bowls over white rice and drizzle additional sauce over the top.
Gather your ingredients. First, you will need 3 chicken breasts, 2 green peppers, 1 red pepper, 1 red onion, and 1 (20-oz.) can pineapple chunks.
Preheat oven to 425°F. Chop the vegetables and chicken into 1" chunks.
Drain pineapple chunks, reserving the juice. Put chicken and vegetables in a large bowl. Drizzle with olive oil and sprinkle with garlic salt and lemon pepper. Spread out onto 2 sheet pans covered with aluminum foil. Bake for 20 minutes.
While the chicken is baking, gather your sauce ingredients. You will need reserved pineapple juice + water to equal 1 cup, 1/4 cup water, apple cider vinegar, soy sauce, chicken bouillon granules. sugar, brown sugar, cornstarch, garlic powder, ginger, and lemon peper.
Put all sauce ingredients in a medium saucepan. Cook over medium heat until boiling. Boil for 2 minutes while stirring. Set aside.
After chicken has baked 20 minutes, pour 1/3 of sauce over each of the pans, reserving the last 1/3 for serving. Stir the sauce into the chicken and vegetables to coat. Bake an additional 10 minutes or until bubbly and sticky.
Serve the chicken with white rice and the extra sauce on the side.
This sweet and sour Hawaiian chicken will become a family favorite the first time you try!
Recipe Source: Recipe adapted from a recipe at Jamie Cooks It Up