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Sheet Pan Hawaiian Chicken & Veggies with Coconut Rice

Servings 4
Author Emily Weeks, RDN, LD


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

For garnish:

  • 1 small bunch cilantro minced


  1. Preheat oven to 375°F.
  2. 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.

  3. Cut the chicken into bite-sized pieces. Season with salt and pepper.
  4. 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.
  5. Meanwhile, heat a medium saucepan over high heat. Add coconut milk, water, and salt and bring to a boil.
  6. 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.
  7. Remove chicken from oven and add the pineapple to the mixture. Return to oven and bake for another 10 minutes.
  8. To serve, divide the rice between bowls and top with the chicken and veggies. Garnish with cilantro.