Hawaiian Chicken Sheet Pan
A delightful dish full of vibrant colors and flavors, this Hawaiian Chicken Sheet Pan is easy to make and perfect for busy weeknights or fun family meals, featuring juicy chicken, fresh vegetables, and sweet pineapple.
Ingredients
For the Chicken and Vegetables
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1.5 cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.25 tsp chili flakes (optional)
For the Sauce
- 0.33 cups low-sodium soy sauce
- 0.25 cups 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
Preparation
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken, bell peppers, onion, and pineapple on the pan. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything together to coat evenly.
Cooking
- Roast for 20-25 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature of 165°F / 74°C).
Making the Sauce
- While the chicken and veggies bake, whisk the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3-4 minutes.
- If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.
Serving
- Once the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.
Notes
For extra flavor, marinate the chicken in the sauce for a few hours or overnight before baking. Feel free to add your favorite vegetables, like broccoli or snap peas, for more variety. Adjust the sweetness by using more or less honey according to your taste. You can switch up the protein by using shrimp or tofu instead of chicken for a different taste.