Description
This Hawaiian Chicken recipe combines tender chicken breasts with vibrant bell peppers, sweet pineapple, and a tangy homemade sauce for a deliciously balanced meal. Baked to perfection with a flavorful glaze, it’s an easy and satisfying dish perfect for weeknight dinners or casual gatherings.
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 ginger paste can be used)
- 1 teaspoon minced garlic (about 2 cloves)
- ¼ teaspoon crushed red pepper
Other
- 1 Tablespoon olive oil
- Salt and pepper, to taste
- Cilantro or parsley for garnish (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400℉ (204℃). Line a large sheet pan with foil for easy cleanup and even cooking.
- Combine Chicken and Vegetables: In a large bowl, add the cubed chicken breasts, sliced red and yellow/orange bell peppers, and red onion strips.
- Prepare the Sauce and Marinate: In a small bowl, thoroughly mix together the low-sodium soy sauce, brown sugar, Worcestershire sauce, pineapple juice, cornstarch, fresh ginger, minced garlic, and crushed red pepper. Set aside half of the sauce (about 1/3 cup) in a microwave-safe bowl for later. Pour the remaining sauce over the chicken and vegetable mixture and stir until everything is well coated. If not cooking immediately, cover and marinate in the refrigerator for up to 24 hours for maximum flavor.
- Bake the Chicken and Vegetables: Spread the 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 pan from the oven and evenly scatter the diced pineapple on top. Return the pan to the oven and bake for an additional 5-10 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃) and is fully cooked.
- Thicken the Reserved Sauce: While the chicken is baking, microwave the reserved sauce for about 45-60 seconds or until it thickens. Stir halfway through heating to ensure even thickening.
- Serve: 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 complete meal.
Notes
- You can marinate the chicken and vegetables for up to 24 hours to enhance the flavors.
- Fresh pineapple adds the best texture and flavor, but canned pineapple works well too.
- If you prefer a spicier dish, increase the crushed red pepper to taste.
- Use low-sodium soy sauce to keep the sodium content moderate; adjust salt accordingly.
- This dish pairs excellently with steamed jasmine or basmati rice.
- The sauce thickens as it microwaves; stir occasionally to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian