One Pan Hawaiian Chicken

I was super excited to make this recipe, there were some ingredients I wasn't too sure about, one being the toasted sesame oil.  I am not positive, but I think that is what kind of caused the chicken to be very soft.  I also may have used too much pineapple and it was very ripe.

But needless to say, I hope this one pan meal serves better in your kitchen, I did not follow the recipe exactly, I didn't add sweet potato to mine.

I plan on trying this one again with different seasonings!




1 lb. boneless skinless chicken, cut into bite-sized pieces (I used breast tenderloins because they’re easiest to cut into small cubes, but any boneless skinless breasts or thighs will work)
2 cups cubed fresh pineapple
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 small sweet potatoes, peeled and diced into small 1-inch cubes
1 tablespoon toasted sesame oil
1 teaspoon canola oil
1 tablespoon brown sugar
1 tablespoon unsweetened shredded coconut
1 tablespoon lime juice

INSTRUCTIONS
Heat oven to 400 degrees F.
Prep pan with oil to keep from sticking, I used a stone and do not need to prep the pan
Place chicken, pineapple, peppers, and potatoes onto prepared baking sheet. Drizzle with sesame oil and canola oil; sprinkle with sugar and season with salt and pepper. Toss to coat all ingredients.
Roast in oven for 15 minutes; stir, and return to oven to an additional 10 minutes or until lightly browned and chicken is cooked through.
Sprinkle with coconut and drizzle with lime juice just before serving.