Hawaiian Chicken Sheet Pan
A delicious one-pan dish bringing tropical vibes with chicken, bell peppers, pineapple, and a savory sauce, perfect for family dinners.
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 each red bell pepper, chopped
- 1 each yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1.5 cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp chili flakes (optional)
Sauce
- 0.33 cups low-sodium soy sauce
- 0.25 cups 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
Preparation
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
- On the pan, spread the chopped chicken, bell peppers, onion, and pineapple.
- Drizzle olive oil over the ingredients and add garlic, salt, pepper, paprika, and chili flakes.
- Toss everything to coat evenly.
Cooking
- Roast for 20–25 minutes, flipping halfway through, until the chicken is fully cooked at 165°F (74°C).
- While the chicken and vegetables bake, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan and simmer for 3–4 minutes.
- If desired, stir in the cornstarch slurry to thicken the sauce.
Serving
- Once done, drizzle the sauce over the chicken and veggies, or serve on the side.
- Serve directly from the oven for a family-style meal. Consider pairing with rice or quinoa and a fresh salad.
Notes
For extra flavor, add grated fresh ginger to the sauce. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat as needed, and consider portioning out for lunches.