Description
A quick and easy Hawaiian Chicken Sheet Pan recipe that combines tender chicken, sweet pineapple, and colorful veggies for a tropical twist on cozy nights.
Ingredients
Scale
- 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- Sauce for tossing & drizzling:
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread out the chicken pieces, chopped bell peppers, onion wedges, and pineapple chunks on the prepared pan.
- Drizzle with olive oil, and sprinkle in the minced garlic, salt, pepper, paprika, and chili flakes. Toss everything together to coat evenly.
- Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan while the chicken and veggies are baking.
- Simmer the mixture for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry until it becomes glossy.
- Drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
Notes
Marinate the chicken in the sauce for more flavor; leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 70mg