Description
A delightful Hawaiian Chicken Sheet Pan dish with chicken, bell peppers, pineapple, and a savory sauce, perfect for busy weeknights or entertaining guests.
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:
- 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
- Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- Assemble ingredients: On the sheet pan, spread out the chicken, chopped bell peppers, onion wedges, and pineapple chunks.
- Season: Drizzle everything with olive oil, then add minced garlic, salt, black pepper, paprika, and chili flakes. Toss to coat all the ingredients evenly.
- Bake: Place the pan in the oven. Roast for 20-25 minutes, flipping halfway through. Make sure the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
- Make the sauce: While the chicken and veggies bake, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Let it simmer for 3-4 minutes. For a thicker sauce, add the cornstarch slurry and cook until glossy.
- Finish: Once the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. You can garnish with sesame seeds or sliced green onions if you like.
Notes
For extra flavor, marinate the chicken in the sauce for about 30 minutes before cooking. Feel free to add more veggies like zucchini or broccoli for a nutrient boost. Use fresh, ripe pineapples for the best sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken, Hawaiian, sheet pan, easy recipe, weeknight meal, bake