Sheet Pan Hawaiian Pineapple Chicken

It’s no mystery that i'm in love with Sheet Pan dinner recipes. i really like the ease of cooking each protein and greens on two huge sheet pans. no longer best does it allow for smooth prep, easy easy up and tons of different flavor combos, however roasted veggies are critically the bomb. It’s via a long way the yummiest, maximum scrumptious way to prepare dinner them. 




Accept as true with me in this, men. if you haven’t attempted any of my Sheet Pan Recipes please achieve this at your earliest comfort. You’ll see some links on the cease of this post to get you going. Or, you can just strive my brand new Sheet Pan installment and provide this exceptional Sheet Pan Hawaiian chook and greens a pass. The peppers and onions tackle a fabulous flavor once roasted and the home made Hawaiian sauce is awesome.

INGREDIENTS


  • 1 (20 ounce) can pineapple chunks
  • 1 red onion
  • 2 green bell peppers
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 3 chicken breasts (about 1 1/2 pounds)

SAUCE

  • 1 C of pineapple juice
  • 1/4 C water
  • 3/4 C apple cider vinegar
  • 2 tsp soy sauce
  • 1 tsp chicken bullion granules
  • 1 C sugar
  • 1 Tb brown sugar
  • 2 Tb cornstarch
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger
  • 1/2 tsp lemon pepper

INSTRUCTIONS


  1. Preheat your oven to 420 stages.
  2. snatch a (20 ounce) can of pineapple chunks. Pour as a great deal juice as you can right into a large glass measuring cup.
  3. Chop 1 red onion, 2 green bell peppers, 1 purple pepper and 1 yellow pepper into large 1-2 inch chunks. you'll need to ensure that they are all approximately the equal length in order that they prepare dinner calmly.
  4. cut 3 chook breasts into 1 inch chunks.
  5. region the hen, veggies and pineapple chunks right into a large bowl.
  6. Drizzle three-four Tb olive oil into the bowl and toss to coat.
  7. Sprinkle the bird and veggies with garlic salt and lemon pepper.
  8. Stir to combine.
  9. Line  massive baking sheets with tin foil and unfold the aggregate out evenly over them.
  10. Bake for 20 minutes, or until the bird is cooked via and the vegetables are crisp soft.
  11. at the same time as the pans are roasting away, make the heavenly sauce. Take the reserved pineapple juice (you ought to have about 1 C of pineapple juice, in case you aren't pretty there, add a chunk of water to bring the dimension to a complete cup) and upload to it 1/4 C water, three/four C apple cider vinegar, 2 tsp soy sauce, 1 tsp bird bullion granules, 1 C sugar, 1 Tb brown sugar, 2 Tb cornstarch, half tsp garlic powder, 1/4 tsp ginger and half of tsp lemon pepper.
  12. Whisk it together to mix, making sure the cornstarch is completely dissolved.
  13. Pour the liquid into a sauce pan. convey it to a boil over medium excessive warmth, stirring on occasion. allow it to boil for two mins.
  14. whilst the bird has cooked thru and the veggies are crisp tender, pour 1/3 of the sauce over the pinnacle of each pan (leaving approximately 1/three of it in the sauce pan to drizzle over every individual serving).
  15. Stir the sauce into the chook and vegetables so that the whole lot gets quality and coated.
  16. Bake for an additional 10 minutes or till the sauce bubbles up a chunk and becomes satisfactory and sticky.
  17. Serve in person bowls with white rice and the extra sauce poured over the top.

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