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Hawaiian Chicken Sheet Pan Supper

This Hawaiian Chicken Sheet Pan Supper is made with chunks of flavourful marinated chicken, roasted vegetables and roasted pineapple.  A simple and quick dinner that everyone will love!
Keyword chicken, Hawaiian chicken recipe, sheet pan chicken, sheet pan dinner
Cook Time 40 minutes
Total Time 2 hours
Servings 8 servings
Author Jo-Anna Rooney

Ingredients

Chicken

  • 4 boneless skinless chicken breasts cut into 1 inch cubes

Marinade

  • 1/4 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1 - 2 garlic cloves minced
  • 1 tbsp minced fresh ginger
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp salt teaspoon pepper
  • 1 tbsp cornstarch
  • 1 tbsp pineapple juice or water

Vegetables

  • 1 red onion cut into 1 inch chunks
  • 2 bell peppers cut into 1 inch cubes (I used red and orange)
  • 1 cup mushrooms cut in half
  • 1 tbsp olive oil
  • juice from 1 lime
  • 2 tsp minced fresh ginger
  • salt & pepper
  • 2 cups fresh pineapple cut into 1 inch cubes
  • 1 cup snap peas

Instructions

Marinating the Chicken:

  • In a small saucepan whisk together the pineapple juice, brown sugar, soy sauce, minced garlic, minced ginger, fresh ground pepper, and salt. 
  • In a separate small bowl, whisk together the cornstarch and 1 tbsp pineapple juice.  
  • Whisk the cornstarch mixture into the mixture in the saucepan.
  • Over medium heat, bring the mixture to a low boil. Whisk the mixture continuously until it thickens. This will take about 3 - 5 minutes.
  • Let the mixture cool before adding it to the chicken.
  • Once the mixture has cooled, add it to the chicken.  I like to marinade mine in a ziplock bag so that I can massage it, but you can use a bowl as well.  
  • Let the chicken marinade for at least 1 hour, or even overnight.  NOTE: don't let the chicken marinate any longer than overnight...the pineapple juice may make the chicken mushy.
  • Getting ready to cook: Putting it all together
  • Preheat your oven to 400 degrees.
  • Prepare all of the vegetables and pineapple by cutting them into 1 inch chunks (except for the snap peas).
  • Toss the chopped veggies (except for the snap peas and pineapple, leave them out) in the olive oil, lime juice, minced ginger and salt & pepper.
  • Onto a sheet pan, lay out the marinated chicken, pineapple and veggies (except for the snap peas).  If it doesn't all fit, you can bake the rest on another sheet.
  • Roast for 35 minutes.  Then after this time, add the snap peas and continue roasting for 5 more minutes or until the chicken is cooked through.
  • Serve with rice and enjoy!