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Hawaiian Chicken Sheet Pan

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A delightful and easy dish combining tender chicken, colorful peppers, and juicy pineapple, all with a sweet-and-savory sauce.

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)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare a large sheet pan with parchment paper or grease it.
  3. Assemble the chicken, red and yellow bell peppers, onion, and pineapple chunks evenly on the pan.
  4. Season the mixture with olive oil, garlic, salt, pepper, paprika, and optional chili flakes; toss to coat.
  5. Bake for 20–25 minutes, flipping halfway, until the chicken is cooked through and the vegetables are tender.
  6. Make the sauce by whisking soy sauce, pineapple juice, honey, and vinegar in a saucepan; simmer for 3–4 minutes and add the cornstarch slurry if desired.
  7. Finish by drizzling the sauce over the chicken and veggies, optionally garnishing with sesame seeds or green onions.

Notes

Fresh pineapple adds brighter flavor, but canned works well. Use low-sodium soy sauce to control salt content while maintaining flavor.

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