Description
A quick and easy Hawaiian Chicken Sheet Pan recipe filled with juicy chicken, vibrant veggies, and zesty pineapple goodness, perfect for a hassle-free 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 (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
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Spread the chicken pieces, bell peppers, onion wedges, and pineapple chunks on the prepared sheet pan.
- Drizzle with olive oil and season with garlic, salt, pepper, paprika, and chili flakes; toss to coat.
- Roast in the oven for 20–25 minutes, flipping halfway through, until chicken reaches an internal temperature of 165°F (74°C).
- While baking, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a saucepan and bring to a simmer for 3–4 minutes. Stir in cornstarch slurry if desired.
- Once cooked, drizzle the sauce over the chicken and veggies or serve on the side.
- Garnish with sesame seeds or sliced green onions before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg