Description
A delightful Hawaiian Chicken Sheet Pan recipe that brings tropical flavors to your kitchen with roasted chicken and fresh pineapple.
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)
- Sauce for tossing & drizzling:
- 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
- Prep the oven & pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it for an easy cleanup process.
- Assemble ingredients: Spread the chicken pieces, chopped red and yellow bell peppers, onion wedges, and pineapple chunks evenly across the pan.
- Season: Drizzle the olive oil over the ingredients, followed by minced garlic, salt, black pepper, paprika, and chili flakes. Toss everything together.
- Bake: Roast the mixture in your preheated oven for 20–25 minutes. Flip halfway through cooking.
- Make the sauce: While baking, combine soy sauce, pineapple juice, honey, and vinegar in a saucepan. Whisk and simmer for 3–4 minutes; add cornstarch slurry if desired.
- Finish: Drizzle sauce over the top or serve on the side. Garnish with sesame seeds or sliced green onions if desired.
Notes
Feel free to switch up the vegetables based on your preference. Fresh pineapple elevates the dish, but if using canned, ensure it’s well drained.
