Description
A quick weeknight dinner bursting with tropical flavors, this Hawaiian chicken sheet pan meal features juicy chicken, vibrant vegetables, and sweet pineapple roasted to perfection.
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
- Preheat your oven to 400°F (200°C) and prepare your sheet pan as noted.
- Spread the chicken, chopped bell peppers, onion wedges, and pineapple chunks evenly across the pan.
- Drizzle the mixture with olive oil and sprinkle with minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss to coat every piece evenly.
- Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken and veggies roast, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, add a cornstarch slurry and cook until glossy.
- Once the chicken and vegetables are fully cooked, drizzle the sauce over the top or serve it on the side for dipping.
- Garnish with sesame seeds or sliced green onions for an added touch.
Notes
For best results, use high-quality chicken and consider marinating it in the sauce prior to roasting to enhance flavor.
