A salty, sweet, and oh so flavorful soy and pineapple sauce punched up with some fresh ginger and garlic makes for a super easy weeknight dinner! Throw a quick marinade together in the morning then just put it on a sheet pan, bake it and make some rice on the side and dinner is DONE!
Growing up I was lucky enough to not only have an incredible mom but I got her BEST FRIEND too! This is an adaptation of one of her kebob recipes that my mom made for me one time and I asked for it for my birthday dinner EVERY YEAR. Now that I’m all(most) grown up and we don’t have a grill, I’ve had to figure out how to make it work cause I can’t live without some Hawaiian Chicken in my life. It’s just TOO GOOD!
1/2c soy sauce
1 8oz can pineapple chunks (OR 1/2c fresh pineapple chunks and 1/3c juice)
2T flavorless oil (I used grapeseed but any flavorless oil will work)
1T honey OR brown sugar
2T ginger, grated
1 clove garlic, grated
1t dry ground mustard
1/4t black pepper, ground
1 chicken breast, cut on the horizontal to make 2 cutlets
8-10 crimini mushrooms, halved or whole
1 large zucchini, quartered
Whisk soy sauce, all the juice from the pineapple can, oil, honey, ginger, garlic, mustard and pepper together in a sauce pan. Bring to a boil, reduce to simmer for about 5 minutes. Remove from heat and cool to room temp.
Place chicken, mushrooms, zucchini and the pineapple chunks into a baking dish (8×8, 9×13 whatever you have will work). Marinate for 1-8 hours in the fridge.
Preheat oven to 375°F. Line your sheet pan with foil then add the chicken, zucchini, mushrooms and pineapple. Bake for 15 minutes.
OPTIONAL: Pour the remaining marinade into a sauce pan, bring to a boil, reduce to a simmer for 8-10 minutes.
Serve over rice or mashed potatoes with a drizzle of sauce. DELICIOUS!