Sheet Pan Hawaiian Chicken
Roast sheet pans filled with bell peppers, onions, and zucchini alongside a pan of chicken and pineapple tossed in a sweet chili sauce for a speedy dinner to spoon over bowls of jasmine rice.
Ingredients
For the Vegetable Pan:
- 1 red bell pepper chopped into chunks
- 1 green bell pepper chopped into chunks
- 1 zucchini chopped into chunks
- 1 onion chopped into chunks
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper flakes
- Sprinkle of kosher salt and pepper
For the Chicken Pan:
- 2 boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- Sprinkle of kosher salt and black pepper
- 1 cup sweet chili sauce plus more for drizzling over the servings later as desired
- 1 (20 oz) can of pineapple chunks drained
For Serving:
- 2 cups jasmine rice cooked
- Sesame seeds for sprinkling on top, optional
Instructions
- Preheat the oven to 450°F.
- Cut the peppers, onion, and zucchini into similar sized chunks so they cook evenly. Add them to a large baking sheet and drizzle with the olive oil. Toss them with your hands or a large spoon to coat in the oil and then spread them into an even layer. Sprinkle them with the salt, pepper, and crushed red pepper flakes.
- Place the chicken in a large mixing bowl and drizzle the olive oil over the top. Sprinkle the salt and pepper and toss to combine. Pour the chili sauce over the top and stir to coat.
- Spread the chicken pieces in an even layer on a large baking sheet lined with aluminum foil. Drain the canned pineapple and set aside.
- Add the pan of vegetables to the oven first. Set a timer for 4 minutes. When the timer goes off, add the sheet pan of chicken to the oven and cook for 8 more minutes. The chicken pieces should register about 170°F.
- Add the drained pineapple chunks to the chicken pan and return the pan to the oven. Cook the chicken and veggies for 5 more minutes or until the chicken is 175°F, the pineapple is warmed through, and the vegetables have charred edges. If you want more color to your pineapple and chicken, you can place that pan under the oven broiler for 1 - 2 minutes.
- Serve the chicken and pineapple with spoonfuls of the roasted veggies over bowls of jasmine rice with a sprinkle of sesame seeds over the top. Drizzle with additional chili sauce as desired.
Recipe Notes
Make Your Own Meal Kit:
You could prep ahead the elements of the dish for very quick assembly later:- Chop the Chicken and Toss with Chili Sauce: You could even freeze this separately if you wanted! Just let it thaw in the fridge overnight before you cook it.
- Chop the Vegetables: You could pre-chop the veggies and keep them in an airtight container in the fridge for up to 2 days. Do not try to freeze them or they won't roast properly.