Description
A delicious Hawaiian Chicken Sheet Pan recipe packed with vibrant flavors, perfect for a 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)
- â…“ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Spread out the chicken pieces, red bell pepper, yellow bell pepper, onion, and pineapple on the pan.
- Drizzle everything with olive oil and sprinkle over the minced garlic, salt, black pepper, paprika, and chili flakes (if using). Toss everything gently to coat evenly.
- Roast the pan in the preheated oven for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (165°F / 74°C internal temperature).
- Whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Bring it to a gentle simmer and cook for about 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.
- Drizzle the homemade sauce over the cooked chicken and veggies (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.
Notes
For a spicy kick, consider adding sriracha or extra chili flakes. This dish also freezes well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 17g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg