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Hawaiian Chicken Sheet Pan

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A delightful sheet pan dish featuring marinated chicken, juicy pineapples, and vibrant bell peppers that’s perfect for family gatherings and weeknight 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
  • 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

  1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. Arrange the chicken, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.
  3. Roast for 20–25 minutes, flipping halfway through, until the chicken is fully cooked, reaching an internal temp of 165°F (74°C).
  4. Whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. For a thicker sauce, add the cornstarch slurry and cook until glossy.
  5. Drizzle the sauce over the top of the chicken and veggies or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

Notes

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before enjoying again. For best results, keep the sauce separate if you plan to store leftovers.

Nutrition

Find it online: https://voxrecipes.com/hawaiian-chicken-sheet-pan-5/