Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 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 (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)

Description

A vibrant and convenient Hawaiian Chicken Sheet Pan that combines sweet and savory flavors, perfect for busy weeknights.

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 (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

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
Assemble the ingredients on the pan: spread the chicken, chopped bell peppers, onion, and pineapple chunks evenly.
Drizzle with olive oil and sprinkle minced garlic, salt, black pepper, paprika, and chili flakes over the top. Toss everything to coat evenly.
Bake in the oven for 20-25 minutes, flipping halfway through. Ensure that the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the sauce: whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3-4 minutes, then add the cornstarch slurry if you prefer a thicker sauce.
Once the chicken and veggies are cooked, drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions for extra flair.

Notes

Let leftovers cool before transferring to an airtight container. Store in the fridge for up to 3-4 days or freeze for longer preservation.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Hawaiian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 15g
Sodium: 550mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg

Keywords: Hawaiian chicken, sheet pan dinner, easy chicken recipe, family meals, quick dinner