Description
This Hawaiian Chicken recipe is a delightful combination of tender chicken breasts, colorful bell peppers, and sweet pineapple all baked to perfection in a flavorful soy-based sauce. The dish balances savory, sweet, and slightly spicy notes, making it an easy and vibrant meal perfect for a weeknight dinner. Marinated in a mixture of low-sodium soy sauce, brown sugar, Worcestershire sauce, ginger, garlic, and pineapple juice, the chicken is baked with vegetables and finished with a rich, thickened sauce that enhances every bite. Serve it over rice for a complete and satisfying meal.
Ingredients
Chicken and Vegetables
- 1 ½ lbs chicken breasts, cut into 1½ inch cubes
- 1 red bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
- 1 orange or yellow bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
- ½ large red onion, cut into strips
- 1 cup diced pineapple (fresh or canned)
Sauce
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar, packed
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons pineapple juice (from the can if using canned; freshly squeezed if using fresh)
- 1 Tablespoon cornstarch
- 1 teaspoon fresh ginger (minced or ginger paste)
- 1 teaspoon minced garlic (about 2 cloves)
- ¼ teaspoon crushed red pepper
Other
- 1 Tablespoon olive oil
- Salt and pepper, to taste
- Optional garnish: cilantro or parsley
Instructions
- Preheat and prepare pan: Preheat your oven to 400℉ (204℃). Line a large sheet pan with aluminum foil for easy cleanup.
- Combine chicken and vegetables: In a large bowl, add the cubed chicken breasts, red and orange/yellow bell pepper strips, and red onion strips. Toss them together gently to distribute evenly.
- Make and apply sauce: In a small bowl, whisk together the low-sodium soy sauce, brown sugar, Worcestershire sauce, pineapple juice, cornstarch, fresh ginger, minced garlic, and crushed red pepper until smooth. Set aside half of this sauce mixture (about 1/3 cup) in a microwave-safe bowl. Pour the remaining sauce over the chicken and vegetables and stir well to coat everything evenly. You can marinate this mixture for up to 24 hours in the fridge if preparing ahead.
- Bake the chicken and vegetables: Spread the sauced chicken and vegetable mixture evenly on the prepared sheet pan. Lightly sprinkle with salt and pepper. Bake in the preheated oven for 20 minutes.
- Add pineapple and finish baking: Remove the sheet pan from the oven and evenly sprinkle the diced pineapple over the chicken and veggies. Return to the oven and bake for an additional 5 to 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165℉ (74℃).
- Thicken reserved sauce: While the chicken cooks, heat the reserved sauce in the microwave for 45 to 60 seconds or until the sauce thickens and becomes glossy. Stir during heating if needed to prevent lumps.
- Serve and garnish: Once the chicken is done, drizzle the thickened sauce over the baked chicken and vegetables. Garnish with fresh cilantro or parsley if desired. Serve the Hawaiian chicken plain or over a bed of cooked rice for a full meal.
Notes
- You can use fresh or canned pineapple; if using canned, be sure to reserve the juice for the sauce.
- Marinating the chicken mixture for a few hours or overnight enhances flavor and tenderness.
- Adjust crushed red pepper amount to control spice level.
- Ensure chicken pieces are uniform in size for even cooking.
- Use a meat thermometer to verify chicken reaches 165℉ for safety.
- The dish pairs well with steamed rice, quinoa, or cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian