Creeach Fam Recipes

Sheet Pan Hawaiian Chicken Recipe

Name: Sheet Pan Hawaiian Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: ⭐️⭐️⭐️⭐️⭐️
Ingredients: ¼ cup ketchup; 2 tablespoons pineapple juice; 2 tablespoons soy sauce or tamari; 3 tablespoons firmly packed brown sugar; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 3 garlic cloves (minced); 1 teaspoon grated fresh ginger; 1 tablespoon cornstarch; 1 ½ teaspoons salt (divided); 1 teaspoon black pepper (divided); 1 ½ pounds boneless, skinless chicken thighs (cut into 1-inch cubes*); 2 bell peppers (seeded and cut into 1-inch pieces); 1 red onion (cut into 1-inch pieces); 2 tablespoons olive oil; 2 cups fresh pineapple chunks (patted dry*); 1 lime (cut into wedges, for serving); Fresh cilantro (finely chopped, optional)

⭐️⭐️⭐️⭐️⭐️

4 servings

porciones

15 minutes

tiempo activo

45 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

¼ cup ketchup

2 tablespoons pineapple juice

2 tablespoons soy sauce or tamari

3 tablespoons firmly packed brown sugar

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

3 garlic cloves (minced)

1 teaspoon grated fresh ginger

1 tablespoon cornstarch

1 ½ teaspoons salt (divided)

1 teaspoon black pepper (divided)

1 ½ pounds boneless, skinless chicken thighs (cut into 1-inch cubes*)

2 bell peppers (seeded and cut into 1-inch pieces)

1 red onion (cut into 1-inch pieces)

2 tablespoons olive oil

2 cups fresh pineapple chunks (patted dry*)

1 lime (cut into wedges, for serving)

Fresh cilantro (finely chopped, optional)

Instrucciones

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.

In a large bowl, whisk together the ketchup, pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk in the cornstarch until well combined.

Add the chicken to the marinade and toss until evenly coated. Using tongs, transfer the chicken to one side of the prepared baking sheet, spreading it in a single layer. Reserve the remaining marinade in the bowl for basting.

Add the bell peppers and onion to the baking sheet around the chicken. Drizzle the vegetables with the olive oil and sprinkle with the remaining ½ teaspoon salt and ½ teaspoon black pepper, then toss to coat and spread in a single layer. Bake for 15 minutes.

Remove from the oven, scatter the pineapple chunks over the top, and brush the chicken with the reserved marinade. Return to the oven and bake for 10-15 minutes more, or until the chicken reaches an internal temperature of 165°F.

Switch the oven to broil. Broil for 2-3 minutes, or until the chicken and pineapple are caramelized at the edges, watching closely so they don't burn.

Let rest for 5 minutes, then finish with a squeeze of fresh lime. Garnish with cilantro and serve over rice, spooning the pan juices over the top; they're the best part!

Nutrición

Tamaño de la Porción

Calorías

418 kcal

Grasa Total

15 g

Grasa Saturada

3 g

Grasa No Saturada

11 g

Grasa Trans

0.03 g

Colesterol

162 mg

Sodio

1670 mg

Carbohidratos Totales

36 g

Fibra Dietética

4 g

Azúcares Totales

25 g

Proteína