Description
This delicious Hawaiian Chicken Sheet Pan comes together in just 30 minutes! It’s a quick weeknight meal that your family will love.
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 for thickening)
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Toss the chicken, bell peppers, onion, and pineapple on the prepared pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything together until evenly coated.
- Bake for 20–25 minutes, flipping halfway, until the chicken is fully cooked (internal temp of 165°F / 74°C) and vegetables are tender.
- Whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Heat over medium, bring to a simmer for 3–4 minutes. Add slurry if desired.
- Drizzle the sauce over the chicken and veggies or serve on the side. Garnish with sesame seeds or green onions.
Notes
Great paired with steamed rice or a fresh salad. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg