Hawaiian Chicken with Pineapple (Version imprimable)
Baked chicken, pineapple, and peppers with a tangy-sweet Hawaiian-inspired sauce. Colorful and delicious meal.
# Composition:
→ Chicken and Vegetables
01 -
4 boneless, skinless chicken breasts or thighs
02 -
2 cups fresh pineapple chunks or canned, drained
03 -
1 red bell pepper, sliced
04 -
1 green bell pepper, sliced
05 -
1 yellow bell pepper, sliced
06 -
1 medium red onion, sliced
07 -
1 tablespoon olive oil
08 -
Salt and black pepper, to taste
09 -
1 tablespoon sesame seeds, for garnish (optional)
10 -
2 tablespoons chopped green onions, for garnish (optional)
→ Hawaiian Sauce
11 -
120 ml pineapple juice, reserved from the can or fresh
12 -
60 ml low sodium soy sauce
13 -
3 tablespoons honey or brown sugar
14 -
1 tablespoon rice vinegar or apple cider vinegar
15 -
1 teaspoon sesame oil, optional
16 -
3 cloves garlic, minced
17 -
1 teaspoon grated ginger, optional
18 -
1 tablespoon cornstarch
19 -
2 tablespoons water for cornstarch slurry
# Étapes de réalisation:
01 -
Preheat oven to 200°C. Line a large sheet pan with parchment paper or lightly grease the surface.
02 -
Combine pineapple juice, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger in a small saucepan. Heat on medium until simmering. In a separate bowl, mix cornstarch with water to form a slurry. Stir the slurry into the sauce and cook for 1–2 minutes until thickened. Remove from heat and set aside.
03 -
Place chicken in the center of the prepared sheet pan. Distribute pineapple chunks, bell peppers, and red onion around the chicken. Drizzle olive oil over the vegetables and toss to coat. Season all components with salt and black pepper.
04 -
Brush half of the Hawaiian sauce over the chicken and pour the remainder over the vegetables. Toss vegetables gently for even coverage.
05 -
Roast for 25–30 minutes, or until chicken reaches an internal temperature of 74°C and vegetables become tender and caramelized at the edges.
06 -
For deeper caramelization, broil for an additional 2–3 minutes if desired. Garnish the chicken and vegetables with sesame seeds and chopped green onions. Serve hot with steamed rice, cauliflower rice, or noodles if preferred.
# Détails supplémentaires:
01 -
For best flavor, use ripe fresh pineapple. Ensure even vegetable slicing for uniform roasting. Remove chicken at 74°C for optimal juiciness.