Description
Hawaiian Chicken Sheet Pan is a sweet and savory one-pan meal with juicy chicken, pineapple, and roasted vegetables in a tangy glaze.
Ingredients
Scale
- 1 1/2 lbs 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 1/2 cups pineapple chunks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes
- 1/3 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 400°F and line a sheet pan
- Spread chicken, peppers, onion, and pineapple on the pan
- Drizzle olive oil and season with garlic, salt, pepper, paprika, and chili flakes
- Toss everything to coat evenly
- Roast for 20 to 25 minutes flipping halfway through
- Meanwhile whisk sauce ingredients in a saucepan and simmer until slightly thickened
- Remove pan from oven and drizzle sauce over chicken and vegetables
- Serve immediately with rice or desired sides
Notes
- Drain pineapple well to avoid excess moisture
- Do not overcrowd the pan for proper roasting
- Marinate chicken for extra flavor if time allows
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18
- Sodium: 780
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 38
- Cholesterol: 110