Gluten-Free Hawaiian Pineapple Chicken Sheet-Pan
This Hawaiian Pineapple Chicken Sheet Pan is an easy, flavor-packed meal that brings a little tropical goodness to your dinner table! We love this meal on busy nights, especially in the winter when we are craving a warm, sunny day. This sheet-pan dinner is full of juicy chicken, sweet pineapple chunks, red onion, and colorful bell peppers all tossed in a homemade teriyaki sauce. Serve everything over a bed of fluffy rice or quinoa and you've got a delicious meal the whole family will LOVE! I love recipes like this because you can pile everything onto one pan in 10 minutes, pop it in the oven, and have a flavorful dinner in under 45 minutes without spending your whole evening in the kitchen. Don't forget, it's gluten-free and dairy-free too!
Ingredients
- 1 1/2 lbs chicken breasts (about 3) cut into 1 1/2 inch cubes
- 1 red onion cut into 1 1/2 inch pieces
- 1 yellow or orange bell pepper cut into 1 1/2 inch pieces
- 1 red bell pepper cut into 1 1/2 inch pieces
- 1 1/2 cups cubed pineapple (fresh or canned)
Homemade Sweet Teriyaki Sauce:
- 2/3 cup gluten-free soy sauce (or coconut aminos)
- 1/3 cup brown sugar packed
- 4 tbsp pineapple juice fresh or canned
- 4 tbsp Worcestershire sauce
- 3 tbsp cornstarch
- 2 tbsp olive oil
- 1 tbsp fresh ginger or minced ginger
- 3 teaspoon minced garlic
- pinch of crushed red pepper to taste
Instructions
- Preheat oven to 400F and cover a baking sheet with foil. Start cooking the rice according to package directions.
- Chop the chicken and veggies and combine them into a large bowl.
- In a small bowl, whisk all of the sauce ingredients together until well combined. Pour about 1/3 of the sauce over the chicken and veggies. Set the rest of the sauce aside. Stir the chicken and veggies well to evenly coat.
- Pour the chicken and veggies over the baking sheet. Bake for 20 minutes, then add the pineapple chunks and lightly stir. Bake for about 10 more minutes or until the chicken is cooked through.
- While chicken is cooking, heat reserved sauce in a small saucepan over medium heat. Stir frequently to prevent burning until thick. Drizzle a little sauce on top of the chicken and veggies and lightly stir to evenly coat and serve over cooked rice.
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