Hawaiian Chicken Sheet Pan
A delightful dish bursting with tropical flavors featuring tender chicken, colorful bell peppers, and sweet pineapple, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 1.5 lbs 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 each 1 red bell pepper, chopped
- 1 each 1 yellow bell pepper, chopped
- 1 small 1 small red onion, cut into wedges
- 1.5 cups 1 ½ cups fresh pineapple chunks (or canned, drained)
Seasoning and Sauces
- 2 tbsp 2 tbsp olive oil
- 2 cloves 2 cloves garlic, minced
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp black pepper
- 0.5 tsp ½ tsp paprika
- 0.25 tsp ¼ tsp chili flakes (optional) Can be omitted for less spice
- ⅓ cup ⅓ cup low-sodium soy sauce
- ¼ cup ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp 3 tbsp honey (or brown sugar)
- 2 tbsp 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread chicken, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
Cooking
- Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).
- While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. Stir in cornstarch slurry, if using, and cook until glossy.
- Once the chicken and veggies are done, drizzle the sauce over the top or serve on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
- Serve on a platter with rice or noodles.
Notes
Enhance flavor by marinating chicken in the sauce for a few hours before cooking. Customize with your favorite vegetables, such as broccoli or snap peas. Serve with fresh lime wedges on the side to add a zesty touch.