Description
This Hawaiian Chicken Sheet Pan recipe brings the essence of tropical flavors with juicy chicken, sweet pineapple, and vibrant veggies, all in one easy dish.
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
- Prep the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Assemble the chicken pieces, chopped bell peppers, red onion wedges, and fresh pineapple on the pan.
- Drizzle the olive oil over the mixture and sprinkle with garlic, salt, black pepper, paprika, and chili flakes. Toss everything together.
- Bake in the oven for 20–25 minutes, flipping halfway through until the chicken is fully cooked.
- Make the sauce by whisking together soy sauce, pineapple juice, honey, and rice vinegar in a saucepan over medium heat, simmering for 3–4 minutes. Add cornstarch slurry if needed.
- Finish by drizzling the sauce over the chicken and veggies, or serve it on the side. Garnish with sesame seeds or green onions if desired.
Notes
You can marinate the chicken in the sauce for a few hours for deeper flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 11g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg