Description
A vibrant and flavorful Hawaiian Chicken Sheet Pan dish, featuring golden-brown chicken, caramelized pineapple, and roasted vegetables.
Ingredients
Scale
- 1 ½ lbs 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 (slurry, optional for thickening)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken pieces, chopped bell peppers, red onion, and pineapple chunks on the pan.
- Drizzle with olive oil, and sprinkle with minced garlic, salt, black pepper, paprika, and optional chili flakes.
- Toss everything gently to coat evenly.
- Roast for 20–25 minutes, flipping halfway through until chicken reaches an internal temperature of 165°F (74°C).
- While it bakes, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan and simmer for 3–4 minutes.
- For thicker sauce, stir in cornstarch slurry and continue cooking until glossy.
- Drizzle sauce over the roasted chicken and veggies or serve as a dipping sauce.
Notes
Marinate chicken in sauce for a few hours for more flavor. Substitute with turkey or firm tofu if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Hawaiian chicken, sheet pan dinner, tropical flavors, easy recipe, healthy dinner