Description
A mouthwatering Hawaiian Chicken Sheet Pan recipe featuring savory chicken, sweet pineapple, and vibrant bell peppers, perfect for family dinners.
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 your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken, bell peppers, onion, and pineapple evenly on the pan. Drizzle with olive oil and sprinkle with garlic, salt, pepper, paprika, and chili flakes. Toss gently to coat.
- Roast in the oven for about 20-25 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F (74°C). Meanwhile, simmer soy sauce, pineapple juice, honey, and vinegar in a saucepan for 3-4 minutes, adding cornstarch slurry if desired. Drizzle sauce over the chicken and veggies once baked.
Notes
For a lighter taste, reduce honey or use a sugar alternative. Fresh pineapple provides sweetness, but canned is acceptable; drain well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Hawaiian Chicken, Sheet Pan Dinner, Family Recipe, Easy Recipe, Tropical Flavors