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Hawaiian Chicken Sheet Pan

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A vibrant and easy Hawaiian Chicken Sheet Pan recipe bursting with flavors from chicken, pineapple, and colorful bell peppers.

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 (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

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the chicken by cutting it into bite-sized pieces and seasoning with salt, black pepper, paprika, and chili flakes.
  3. Chop the red bell pepper, yellow bell pepper, and red onion into similar-sized pieces.
  4. Prep the pineapple by chopping it if using fresh or draining it if using canned.
  5. Mix the sauce ingredients (soy sauce, pineapple juice, honey, and rice vinegar) in a bowl and, if desired, thicken with a cornstarch slurry.
  6. Assemble the chicken and veggies on a sheet pan, drizzle with the sauce, and toss to coat.
  7. Bake for about 25–30 minutes until the chicken is cooked through and the veggies are tender.
  8. Serve with optional garnishes like green onions and sesame seeds.

Notes

This dish can be customized with different vegetables or fruits and is perfect for meal prepping or family gatherings.

Nutrition

Keywords: Hawaiian chicken, sheet pan dinner, tropical recipe, easy dinner, meal prep

Find it online: https://sweetladle.com/hawaiian-chicken-sheet-pan/