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Hawaiian Chicken Sheet Pan

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A vibrant and easy sheet pan dinner featuring juicy chicken, sweet pineapple, and colorful peppers that brings the taste of the tropics to your table.

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

  1. Preheat your oven to 400°F (200°C).
  2. Prepare your chicken and veggies: In a large bowl, combine the chicken, bell peppers, and onion. Add olive oil, garlic, salt, black pepper, paprika, and optional chili flakes.
  3. Spread the mixture on a large sheet pan in a single layer.
  4. Roast in the oven for about 20 minutes, stirring halfway through.
  5. Make the sauce: Whisk together the soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar. Add cornstarch slurry if desired.
  6. Add the pineapple to the pan, pour the sauce over everything, and stir gently.
  7. Return to the oven for an additional 10-15 minutes, or until chicken is cooked through (internal temperature 165°F/75°C).
  8. Garnish and serve!

Notes

Serve with fluffy rice or on a bed of greens. Feel free to experiment with protein options or add other tropical fruits!

Nutrition

Keywords: Hawaiian chicken, sheet pan dinner, tropical recipe, easy dinner

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