Description
A vibrant Hawaiian chicken sheet pan dinner combining juicy chicken, sweet pineapple, and colorful veggies for a tropical flavor delight.
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
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening)
Instructions
- Prep the oven & pan: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it for easy cleanup.
- Assemble ingredients: On the pan, spread the chicken, chopped bell peppers, onion wedges, and pineapple chunks evenly.
- Seasoning time: Drizzle the olive oil over the top, followed by the minced garlic, salt, pepper, paprika, and optional chili flakes. Toss everything together until well-coated.
- Bake to perfection: Roast in the oven for 20–25 minutes, flipping halfway to ensure even cooking, until the chicken is fully cooked (165°F / 74°C internal temperature).
- Make the sauce: While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes until slightly thickened. For a thicker sauce, stir in the cornstarch slurry and cook until glossy.
- Finish up: Once the chicken and veggies are done, drizzle the sauce over the top or serve on the side for dipping. Add garnishing touches like sesame seeds or sliced green onions if desired.
Notes
For a vegan option, substitute chicken with marinated tofu or tempeh. The dish pairs well with rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg