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Hawaiian Chicken Sheet Pan

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Transport your taste buds to Hawaii with this delicious Hawaiian Chicken Sheet Pan recipe featuring juicy chicken, colorful bell peppers, and sweet pineapple.

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

  1. Preheat your oven to 425°F (220°C).
  2. Combine the chicken pieces, chopped bell peppers, red onion, pineapple chunks, olive oil, minced garlic, salt, black pepper, paprika, and optional chili flakes in a large mixing bowl.
  3. Whisk together the soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar in a separate bowl. Add a cornstarch slurry if desired.
  4. Spread the chicken and vegetable mixture evenly on a large baking sheet, drizzle sauce over the top.
  5. Roast in the preheated oven for 25–30 minutes, tossing halfway through.
  6. Check the chicken’s temperature to ensure it reaches 165°F (74°C).
  7. Serve directly from the pan, garnished with fresh cilantro or sliced green onions.

Notes

For a thicker sauce, mix cornstarch with water and add to the sauce mixture.

Nutrition

Keywords: Hawaiian chicken, sheet pan meal, easy weeknight dinner, tropical recipes

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