Sheet Pan Hawaiian Pineapple Chicken
6–8 servings
| prepPreheat oven to 420°F / 215°C | |||||
| 1 (565 g) can pineapple chunks | Toss chicken, veggies, pineapple & oil | Spread on foil-lined sheet pans | Roast 420°F / 215°C, 20 min | Pour sauce over sheet pans, stir to coat | Bake 420°F / 215°C, 10 min until sticky |
| 1 red onion, chopped into 1–2 inch chunks | |||||
| 2 green bell peppers, chopped into 1–2 inch chunks | |||||
| 1 red bell pepper, chopped into 1–2 inch chunks | |||||
| 1 yellow bell pepper, chopped into 1–2 inch chunks | |||||
| 3 chicken breasts (about 680 g), cut into 1 inch chunks | |||||
| 3–4 Tb / 45–60 ml olive oil | |||||
| garlic salt, to taste | |||||
| lemon pepper, to taste | |||||
| 240 ml reserved pineapple juice | Whisk sauce ingredients together | Boil sauce over medium-high heat, 2 min | |||
| 60 ml water | |||||
| 180 ml apple cider vinegar | |||||
| 2 tsp soy sauce | |||||
| 1 tsp chicken bullion granules | |||||
| 200 g sugar | |||||
| 1 Tb / 15 g brown sugar | |||||
| 2 Tb / 16 g cornstarch | |||||
| 1/2 tsp garlic powder | |||||
| 1/4 tsp ginger | |||||
| 1/2 tsp lemon pepper | |||||
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