Description
This Hawaiian Chicken Sheet Pan delivers a bright melody of sweet and savory with juicy pineapple, tender chicken, and roasted bell peppers.
Ingredients
Scale
- 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped (about 1 cup)
- 1 yellow bell pepper, chopped (about 1 cup)
- 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 oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Assemble ingredients: place the chicken, bell peppers, onion, and pineapple in a bowl or directly on the sheet pan.
- Drizzle with olive oil, add garlic, salt, black pepper, paprika, and chili flakes. Toss to coat evenly and spread in a single layer on the pan.
- Bake for 20–25 minutes, flipping once, until the chicken is cooked through and vegetables are tender.
- While roasting, prepare the sauce by whisking soy sauce, pineapple juice, honey, and rice vinegar in a saucepan. Simmer for 3–4 minutes, adding cornstarch slurry if desired to thicken.
- Once cooked, drizzle sauce over the chicken and veggies or serve it on the side for dipping. Garnish with sesame seeds and green onions if desired.
Notes
Use low-sodium soy sauce to reduce sodium content. Can swap chicken for firm tofu or tempeh for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 488
- Sugar: 12g
- Sodium: 725mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2.5g
- Protein: 55g
- Cholesterol: 70mg