Description
A quick and easy Hawaiian Chicken Sheet Pan Dinner featuring chicken, bell peppers, and pineapple, perfect for busy weeknights.
Ingredients
Scale
- 1 ½ lbs 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)
- â…“ 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 your oven to 400°F (200°C).
- Spread the chicken, bell peppers, onion, and pineapple on a large sheet pan.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
- Roast for 20–25 minutes, flipping halfway, until the chicken reaches an internal temperature of 165°F (74°C).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Allow the sauce to simmer for 3–4 minutes.
- Stir in the cornstarch slurry for a thicker sauce and cook until glossy.
- Once the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping.
- Garnish with sesame seeds or sliced green onions if desired.
Notes
Cut chicken and vegetables to uniform sizes for even cooking. A drizzle of lime juice enhances the flavor before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg