Hawaiian Chicken Sheet Pan
A vibrant and flavorful dish combining sweet pineapple, tender chicken, and colorful bell peppers, perfect for weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 each red bell pepper, chopped
- 1 each yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1.5 cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp chili flakes (optional)
Sauce
- 0.33 cups low-sodium soy sauce
- 0.25 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 mixed with 2 tbsp water (slurry, optional for thickening)
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- On the prepared pan, spread out the chicken pieces, chopped bell peppers, onion wedges, and pineapple chunks in an even layer.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes, then toss everything to coat evenly.
Cooking
- Place the sheet pan in the oven and roast for 20-25 minutes, flipping halfway through to ensure even roasting.
- The chicken is done when it reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- While the chicken and veggies are baking, whisk together the soy sauce, pineapple juice, honey, and rice vinegar in a saucepan.
- Bring to a simmer over medium heat for 3-4 minutes. If desired, add the cornstarch slurry to thicken.
Finishing
- Once the chicken and vegetables are cooked, remove from the oven and drizzle with the sauce.
- Garnish with toasted sesame seeds or sliced green onions if desired.
Notes
Serve hot alongside steamed jasmine rice or quinoa for the best flavor. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for 2-3 months.