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Hawaiian Chicken Sheet Pan

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A delightful Hawaiian Chicken Sheet Pan recipe featuring vibrant colors, sweet and savory flavors, perfect for weeknight dinners or gatherings.

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)
  • For the Sauce:
  • â…“ 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 400°F (200°C) and prepare the sheet pan.
  2. Combine the chicken, bell peppers, onion, and pineapple on the sheet pan.
  3. Drizzle with olive oil, and season with garlic, salt, black pepper, paprika, and chili flakes. Toss to coat.
  4. Bake for 20–25 minutes, flipping halfway, until chicken reaches 165°F (74°C).
  5. Prepare the sauce in a saucepan, whisking soy sauce, pineapple juice, honey, and vinegar. Simmer for 3–4 minutes.
  6. Finish by drizzling the sauce over the chicken and veggies and garnish as desired.

Notes

Serve over steamed rice or quinoa, and store leftovers in an airtight container for up to 3 days.

Nutrition

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

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