Print

Hawaiian Chicken Sheet Pan

Print Recipe

A vibrant Hawaiian Chicken Sheet Pan recipe bursting with flavors of sweet and savory chicken, bell peppers, and juicy pineapple, all cooked together for an easy cleanup.

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

  1. Preheat your oven to 400°F (200°C).
  2. Prepare your chicken and vegetables by cutting them as needed and arrange them on a large baking sheet.
  3. Make the marinade by whisking together soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar, adding chili flakes if desired.
  4. Toss the chicken and veggies with olive oil, garlic, salt, black pepper, paprika, and the marinade.
  5. Roast in the preheated oven for about 20 minutes.
  6. Add pineapple chunks on top and toss gently, then return to the oven for another 10-15 minutes.
  7. If desired, mix cornstarch and water to create a slurry and drizzle over the dish before roasting for an additional 5 minutes.
  8. Check for doneness to ensure chicken is cooked through at an internal temperature of 165°F (75°C).
  9. Serve and enjoy, optionally garnished with fresh cilantro or green onions alongside rice and lime wedges.

Notes

Feel free to customize with your favorite veggies or adjust the sauce ingredients to your taste!

Nutrition

Keywords: Hawaiian, chicken, sheet pan, easy dinner, one pan meal

Find it online: https://sweetladle.com/one-pan-hawaiian-chicken-sheet-pan-dinner-30-minutes/