Hawaiian Chicken Sheet Pan Dinner

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Take your weeknight dinner to the islands with this Hawaii-inspired sheet pan meal.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Keyword: chicken, high protein, meal prep, sheet pan meals, summer

Servings: servings

Calories: 439kcal

Ingredients

1 3/4 lbs chicken breast, cut into 1" cubes
3 cups chopped pineapple (500 grams)
2 bell peppers, chopped (360 grams)
1 medium red onion, cut into chunks (250 grams)
1 pouch Ben's Original Ready Rice Jasmine Family Size Rice

Sauce

6 tbsp low sodium soy sauce
1/4 cup brown sugar
1 1/2 tbsp sesame oil
1 tbsp fresh ground ginger
2 tsp cornstarch
1 tsp garlic powder
1/2 tsp red pepper flakes

Instructions

Add all sauce ingredients to a jar, seal, and shake vigorously until all ingredients are combined and no chunks remain. Pour half of the sauce over the chicken in a bowl and toss until evenly combined. Set aside to marinate while you chop the veggies.
Pre-heat oven to 425°F. Line a baking sheet (or 2) will aluminum foil. Set aside.
Once pineapple and veggies are chopped, toss with the remaining sauce. You can do this in the same bowl as the chicken if you want to avoid dirtying more dishes.
Spread chicken and veggies on the prepared sheet pan in a single layer. Optional: use 2 sheet pans to spread the chicken and veggies out more and increase browning; see note below.
Bake for 20 minutes, turning the oven to broil for the last 2-3 minutes of cooking time to increase browning. Serve over rice and garnish with green onions and sesame seeds before serving.

Notes

I recommend splitting the chicken and veggies between 2 sheet pans. For the one with chicken, use enough foil to go all the way up the sides of the sheet pan to catch the juices. After baking, you'll have a rich sauce mixed in with chicken drippings. Strained that sauce through a mesh strainer and whisk in 1 tsp cornstarch, then pour it over the chicken and veggies for an even saucier dish.

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Nutrition