Ingredients
Sauce
- 2 1/2 Tbsp soy sauce
- 1/3 cup ketchup
- 3 Tbsp pineapple juice concentrate (thaw if solidified)
- 2 Tbsp packed brown sugar (light or dark)
- 1 1/2 Tbsp rice vinegar
- 2 1/2 tsp cornstarch
- 2 tsp Worcestershire sauce
- 2 tsp minced garlic (about 2 cloves)
- 2 tsp peeled and minced fresh ginger
- 3/4 tsp freshly ground black pepper
Vegetables and Protein
- 1 medium green bell pepper, cored and diced into 1-inch pieces
- 1 medium red bell pepper, cored and diced into 1-inch pieces
- 1 small red onion, chopped into chunks
- 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
- 2 cups fresh cubed pineapple
- 2 Tbsp chopped cilantro (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the ingredients.
- Prepare Baking Sheet: Lightly spray a rimmed 18×13-inch baking sheet with non-stick cooking spray to prevent sticking and for easy cleanup.
- Mix Sauce: In a medium mixing bowl, whisk together soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, Worcestershire sauce, minced garlic, ginger, and freshly ground black pepper until smooth and well combined.
- Arrange Ingredients: Place the diced red and green bell peppers, chopped red onion, and cubed chicken evenly on the prepared baking sheet. Pour the sauce over the top and toss gently to evenly coat all the ingredients.
- First Cook: Bake in the preheated oven for 10 minutes, then remove and toss the ingredients to ensure even cooking and saucing.
- Add Pineapple and Continue Cooking: Sprinkle the fresh cubed pineapple over the chicken and vegetables. Return the baking sheet to the oven and continue to bake for another 7 to 10 minutes, or until the chicken is fully cooked through and no longer pink inside.
- Final Toss: Remove from oven and toss once more gently to coat the chicken and vegetables evenly with the sauce and pineapple juices.
- Serve: Serve the Hawaiian chicken warm, optionally over coconut rice, and garnish with chopped cilantro if desired for a fresh finish.
Notes
- Make sure the chicken is cut into evenly sized cubes to ensure even cooking.
- If pineapple juice concentrate is solid, thaw it before mixing for smooth sauce consistency.
- Customize the sweetness or tanginess of the sauce by adjusting brown sugar and vinegar to taste.
- Fresh pineapple adds great texture and sweetness, but canned pineapple can be used as a substitute if drained well.
- Serve over coconut rice or steamed jasmine rice for a complete meal.
- The dish can be garnished with fresh cilantro for an aromatic pop of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian