Description
This Hawaiian Chicken Sheet Pan recipe is a delightful fusion of savory chicken, colorful bell peppers, and sweet pineapple, making it a quick and satisfying weeknight 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
- 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
- 2 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken pieces, bell peppers, onion, and pineapple chunks on the prepared pan.
- Drizzle with olive oil and sprinkle with minced garlic, salt, pepper, paprika, and chili flakes, if using. Toss everything together.
- Bake in the oven for 20–25 minutes, flipping halfway through, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Whisk together the soy sauce, pineapple juice, honey, and rice vinegar in a saucepan while the chicken is baking.
- Simmer for 3–4 minutes. If desired, stir in the cornstarch slurry to thicken.
- Drizzle the prepared sauce over the roasted chicken and veggies. Garnish as desired and enjoy!
Notes
Make-ahead by prepping the night before. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg