Hawaiian Chicken Sheet Pan
A delightful one-pan meal featuring juicy chicken, colorful veggies, and a tropical sauce, perfect for a family-friendly dinner.
Ingredients
Main Ingredients
- 1.5 lbs 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 each 1 red bell pepper, chopped
- 1 each 1 yellow bell pepper, chopped
- 1 small 1 small red onion, cut into wedges
- 1.5 cups 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp 2 tbsp olive oil
- 2 cloves 2 cloves garlic, minced
- 0.5 tsp ½ tsp salt
- 0.5 tsp ½ tsp black pepper
- 0.5 tsp ½ tsp paprika
- 0.25 tsp ¼ tsp chili flakes (optional) Optional for added spice
Sauce
- ⅓ cup ⅓ cup low-sodium soy sauce
- ¼ cup ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp 3 tbsp honey (or brown sugar)
- 2 tbsp 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening) Optional for a thicker sauce
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- On the pan, spread out the chicken, bell peppers, onion, and pineapple.
- Drizzle with olive oil, garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat evenly.
Cooking
- Roast for 20–25 minutes, flipping halfway, until the chicken reaches an internal temperature of 165°F (74°C).
- While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. For a thicker sauce, add cornstarch slurry and cook until glossy.
Finishing Touches
- Once baked, drizzle the sauce over the chicken and veggies or serve it on the side. Garnish with sesame seeds or sliced green onions if desired.
Notes
Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to two months. Reheat in the oven for best results.