Hawaiian Chicken Sheet Pan
A delightful Hawaiian Chicken Sheet Pan recipe that combines the sweetness of pineapple with savory chicken and colorful vegetables for a flavorful feast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
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 (slurry, optional for thickening)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large sheet pan with parchment paper.
- Arrange the chicken, bell peppers, onion, and pineapple on the sheet pan.
- Drizzle olive oil over the ingredients and add garlic, salt, pepper, paprika, and chili flakes. Toss to coat.
- Bake for 20–25 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C).
- Whisk together soy sauce, pineapple juice, honey, and rice vinegar in a saucepan. Simmer for 3–4 minutes.
- Add the cornstarch slurry if desired and cook until glossy.
- Drizzle the sauce over the roasted chicken and vegetables before serving.
Notes
For added flavor, marinate the chicken in the sauce for 30 minutes before baking. Feel free to swap vegetables based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg