Description
A vibrant and flavorful Hawaiian Chicken Sheet Pan featuring juicy chicken, sweet pineapple, and colorful vegetables for a delightful tropical dinner.
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)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 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). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- Spread the chicken pieces across the sheet pan and scatter the chopped bell peppers, onion wedges, and pineapple chunks on top.
- Drizzle olive oil over the mixture, then sprinkle garlic, salt, black pepper, paprika, and chili flakes (if desired). Toss everything together to ensure even coating.
- Place the pan in the oven and roast for 20–25 minutes, flipping halfway through to ensure even cooking.
- While the pan roasts, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Let it simmer for 3–4 minutes.
- Once the chicken and veggies are done, drizzle the sauce over the top or serve on the side for dipping.
Notes
Make-ahead tips: Store marinated chicken in the refrigerator for up to 24 hours. For a crispy exterior, consider using an air fryer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 15g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg