Hawaiian Chicken Pan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups of fresh pineapple, cut into small cubes
02 -
1 small red onion, chopped up
03 -
2 pounds of diced chicken breast
04 -
1 red bell pepper, cut into pieces
05 -
1 yellow or orange bell pepper, diced up
→ Marinade
06 -
1/4 cup of ketchup
07 -
1/3 cup of low-sodium soy sauce
08 -
2 tablespoons of pineapple juice
09 -
1 clove of garlic, minced
10 -
1 tablespoon of freshly grated ginger
11 -
2 tablespoons of rice vinegar
12 -
1/4 teaspoon red chili flakes
13 -
1 tablespoon of cornstarch or arrowroot powder
14 -
1/4 cup of honey
# Instructions:
01 -
Turn on your oven, preheating it to 400°F (200°C). Place parchment paper on a baking tray.
02 -
Chop the chicken, the pineapples, all peppers, and onion into similar-sized cubes. Mix the chicken with veggies in a big bowl.
03 -
Grab a glass measuring cup. Pour in soy sauce, rice vinegar, pineapple juice, ketchup, garlic, honey, red pepper flakes, ginger, and stir well. Mix in cornstarch last to lightly thicken it.
04 -
Pour your marinade all over the chicken and veggie mix. Stir it up until every piece gets coated well.
05 -
Lay the coated mixture out evenly on your tray. Bake it for a quick 10 minutes.
06 -
Add chunks of pineapple to the tray. Gently toss them with the chicken and sauce. Pop the tray back in the oven for another 15 minutes.
07 -
Set your oven to broil and cook for another 3-4 minutes. Keep an eye on it to avoid any burning but aim for a nice crispy top.
08 -
Spoon it over rice and add sauce on top if you love it extra saucy. Tuck in while it's hot!
# Notes:
01 -
If you can, use fresh pineapple because the canned or frozen kind could change the texture. For frozen ones, let them thaw and pat them dry first.
02 -
Pair with coconut-infused rice or some grilled veggies to round it out.
03 -
Crank up the heat by throwing in more chili flakes or slicing fresh chili on top.