Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 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 (to thicken, optional)

Description

A delightful sheet pan dinner featuring succulent chicken, juicy pineapple, and colorful bell peppers, perfect for busy weeknights and family gatherings.

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 (to thicken, optional)

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Instructions

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Spread the chicken, bell peppers, onion, and pineapple chunks into an even layer on the prepared pan. Drizzle with olive oil, then sprinkle with garlic, salt, pepper, paprika, and chili flakes. Toss everything together to coat evenly.
Roast in the preheated oven for 20–25 minutes, flipping the mixture halfway through, until the chicken is fully cooked (165°F / 74°C internal temperature).
Whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan while baking. Heat it over medium heat and let it simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until it becomes glossy.
Drizzle the sauce over the top once the chicken and veggies are done baking or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

Notes

You can marinate the chicken for a few hours or overnight in the sauce to deepen the flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Hawaiian

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 11g
Sodium: 740mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 32g
Cholesterol: 80mg