Description
A vibrant and flavorful sheet pan dish combining succulent chicken, sweet pineapple, and colorful bell peppers, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1½ 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
- 1½ 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 (slurry, optional for thickening)
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or grease it lightly.
- On the prepared pan, spread the chicken pieces, bell peppers, onion, and pineapple evenly.
- Drizzle with olive oil and sprinkle with garlic, salt, pepper, paprika, and optional chili flakes. Toss everything together until well-coated.
- Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken and veggies are roasting, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan over medium heat.
- Let it simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and continue cooking until it becomes glossy.
- Once the chicken is cooked, drizzle the sauce over the sheet pan or serve it on the side for dipping.
- Optionally, garnish with sesame seeds or sliced green onions before serving.
Notes
Leftover Hawaiian Chicken can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to three months. Reheat to an internal temperature of 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Hawaiian chicken, sheet pan, quick dinner, colorful dish, easy recipe