Description
A vibrant Hawaiian Chicken Sheet Pan recipe that brings tropical flavors and ease to your busy weeknights. Perfect for family meals or potlucks!
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 (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)
- ⅓ cup low-sodium soy sauce
- ¼ cup 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 (optional for thickening)
Instructions
- Prep the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Assemble the chicken, bell peppers, onion wedges, and pineapple on the prepared pan.
- Season with olive oil, garlic, salt, pepper, paprika, and chili flakes; toss gently.
- Bake for 20–25 minutes, flipping halfway, until chicken reaches 165°F (74°C).
- Make the sauce by whisking soy sauce, pineapple juice, honey, and rice vinegar in a saucepan; simmer for 3–4 minutes.
- Finish by drizzling the sauce over the chicken and veggies or serve on the side.
Notes
Feel free to customize with your favorite veggies or proteins. 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: 320
- Sugar: 15g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg