Tender pieces of white meat chicken, bell peppers, onion and juicy sweet pineapple baked in the oven until soft and tossed in a sweet and savory sauce. This Sheet Pan Hawaiian Chicken comes together in less than thirty minutes and is the perfect weeknight meal! Served with easy coconut milk infused rice.
Another easy weeknight meal for you! I love meals that I can prepare quickly and easily, especially during a busy week. Sheet pan meals are awesome because you can combine everything onto one giant pan and cook it all at the same time! In this dish, you’ll cook the chicken, peppers, onion and pineapple all together on one sheet pan tossed in a delicious sauce.
The sauce is teriyaki-like, with a little more sweetness due to the brown sugar and a nice tangy kick from the fresh minced ginger.
While the chicken and veggies are baking, you can make the rice! If you want to really jazz up your plain white rice, you’ve got to try coconut rice. It’s so simple. Combine coconut milk (I like to use light coconut milk for slightly less fat content yet still creamy), water, salt and basmati rice in a saucepan and cook for 12 minutes. The coconut milk infuses the rice with a delicious nutty flavor and adds a bit of creaminess.
Feel free to switch up the veggies or even try this with shrimp — you’ll have to play around with cook time so let me know if you try it with another type of protein!
Here’s the recipe for Sheet Pan Hawaiian Chicken & Veggies with Coconut Rice:
Sheet Pan Hawaiian Chicken & Veggies with Coconut Rice
For the rice:
- 1 13.5 fl oz can coconut milk
- 2/3 cup water
- 1/2 tsp salt
- 1 cup basmati rice
For the sauce:
- juice from a lemon
- 4 cloves garlic minced
- 2 inch piece ginger root minced
- 2 Tbsp soy sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 Tbsp rice vinegar
- 2 Tbsp Worcestershire sauce
- 1/4 tsp black pepper
- 4 tsp cornstarch
For the chicken and veggies:
- 1 lb chicken breasts diced
- 2 green bell pepper large dice
- 2 red bell pepper large dice
- 2 medium red onion large dice
- 1 small pineapple large dice
- 1 small bunch cilantro minced
Preheat oven to 375°F.
Whisk together the lemon juice, garlic, ginger, soy sauce, ketchup, brown sugar, rice vinegar, Worcestershire sauce, and black pepper. Whisk in the cornstarch until smooth and set aside.
Cut the chicken into bite-sized pieces. Season with salt and pepper.
In a large bowl, toss the peppers, onion and chicken with the sauce. Spread onto a baking sheet in a single layer. Bake for 10 minutes.
Meanwhile, heat a medium saucepan over high heat. Add coconut milk, water, and salt and bring to a boil.
Once the liquid comes to a boil, stir in the rice, and reduce the heat to low. Cover and cook until the rice is tender and all liquid has been absorbed, about 12 minutes.
Remove chicken from oven and add the pineapple to the mixture. Return to oven and bake for another 10 minutes.
To serve, divide the rice between bowls and top with the chicken and veggies. Garnish with cilantro.
You can also find this recipe on the Mealime app!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!