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Hawaiian Chicken Sheet Pan

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A delicious Hawaiian Chicken Sheet Pan dish with chicken, bell peppers, onion, and pineapple, roasted to perfection for a tropical experience at home.

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)
  • Sauce:
  • 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

  1. Preheat the oven to 425°F (220°C).
  2. Toss the chicken pieces with olive oil, garlic, salt, pepper, paprika, and chili flakes.
  3. Chop the bell peppers and onion, then spread them on a sheet pan.
  4. Add pineapple chunks to the pan with the veggies.
  5. Place the seasoned chicken on top of the vegetable mixture.
  6. Whisk together soy sauce, pineapple juice, honey, and rice vinegar in a bowl.
  7. Drizzle the sauce over the chicken and veggies.
  8. Roast in the oven for about 20–25 minutes, stirring halfway through.
  9. Check if the chicken is cooked through (165°F/74°C) and broil for 2-3 minutes if desired.
  10. Serve and enjoy!

Notes

Garnish with chopped green onions or sesame seeds. Pairs well with rice or a green salad.

Nutrition

Keywords: Hawaiian chicken, sheet pan dinner, tropical recipe, family-friendly meal, easy recipes

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