Description
A vibrant and flavorful Hawaiian chicken sheet pan recipe that combines succulent chicken with fresh vegetables and sweet pineapple, perfect for a quick weeknight dinner or a festive gathering.
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 (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 oven to 400°F (200°C) and prepare a large sheet pan with parchment paper or grease it lightly.
- Spread chicken, bell peppers, onion, and pineapple evenly on the pan.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Roast in the oven for 20–25 minutes, flipping halfway through until chicken reaches an internal temperature of 165°F (74°C).
- While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan and simmer for 3–4 minutes. Stir in cornstarch slurry if desired and cook until glossy.
- Once done, drizzle sauce over the chicken and veggies or serve on the side. Garnish with sesame seeds or green onions if desired.
Notes
For best results, marinate the chicken beforehand and ensure not to overcrowd the pan for optimal roasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg