Description
A sweet and savory Hawaiian chicken sheet pan meal with juicy chicken, pineapple, and colorful vegetables baked with 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 tablespoon 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 tablespoon honey or brown sugar
- 2 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment paper
- Spread chicken, bell peppers, onion, and pineapple on the pan
- Drizzle olive oil and season with garlic, salt, pepper, paprika, and chili flakes then toss evenly
- Bake for 20 to 25 minutes flipping halfway through until chicken reaches 165°F
- In a saucepan whisk soy sauce, pineapple juice, honey, and vinegar and simmer for 3 to 4 minutes
- Add cornstarch slurry if desired and cook until sauce thickens
- Remove pan from oven and drizzle sauce over chicken and vegetables before serving
Notes
- Do not overcrowd the pan to allow proper roasting
- Cut chicken into even pieces for consistent cooking
- Fresh pineapple gives the best flavor
- Serve over rice or noodles for a complete meal
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 13
- Sodium: 700
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 34
- Cholesterol: 85