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Hawaiian Chicken Sheet Pan

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Recreate the tropical flavors of Hawaii with this easy and flavorful sheet pan chicken dish featuring tender chicken, vibrant vegetables, 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)
  • â…“ 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). Line a large sheet pan with parchment paper or lightly grease it.
  2. Spread an even layer of chicken pieces on the pan, followed by the chopped bell peppers, onion wedges, and pineapple chunks.
  3. Drizzle olive oil over the top, then add garlic, salt, black pepper, paprika, and chili flakes. Toss everything together.
  4. Roast the pan in the oven for 20–25 minutes, flipping halfway through, until chicken reaches 165°F (74°C).
  5. Whisk together the soy sauce, pineapple juice, honey, and rice vinegar in a saucepan.
  6. Bring the mixture to a simmer on medium heat for about 3–4 minutes. For a thicker sauce, stir in the cornstarch slurry.
  7. Drizzle the sauce over the roasted chicken and veggies or serve on the side. Garnish if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Nutrition

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

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