Hawaiian Chicken Sheet Pan Recipe
A vibrant and easy Hawaiian Chicken Sheet Pan recipe featuring tender chicken breasts roasted with colorful bell peppers, onions, and sweet pineapple chunks, all tossed in a flavorful homemade pineapple-soy glaze. Perfect for a quick weeknight dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Hawaiian
Ingredients
Scale
Chicken and Vegetables
- 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 to prevent sticking.
- Assemble ingredients: Spread the cut chicken pieces, chopped red and yellow bell peppers, red onion wedges, and pineapple chunks evenly on the prepared sheet pan.
- Season and toss: Drizzle the olive oil over the chicken and vegetables. Sprinkle minced garlic, salt, black pepper, paprika, and optional chili flakes across everything. Toss gently to coat all pieces evenly with the seasoning.
- Bake: Place the sheet pan in the oven and roast for 20 to 25 minutes. Halfway through, flip or stir the chicken and veggies to ensure even cooking. Bake until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Make the sauce: While the chicken bakes, combine the low-sodium soy sauce, pineapple juice, honey, and rice vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 3 to 4 minutes. If you prefer a thicker sauce, whisk in the cornstarch slurry and cook for an additional 1 to 2 minutes until the sauce becomes glossy and thickened.
- Finish and serve: Once the chicken and veggies are done roasting, drizzle the prepared sauce over the top or serve it on the side for dipping. Optionally garnish with sesame seeds or sliced green onions for extra flavor and presentation.
Notes
- Use fresh pineapple chunks for a more vibrant flavor, or canned pineapple if fresh is unavailable; just drain well.
- Adjust chili flakes to taste for desired heat level or omit if you prefer a milder dish.
- The cornstarch slurry is optional but recommended for a thicker sauce that clings better to the chicken and veggies.
- Make sure to flip the chicken and vegetables halfway through baking to promote even cooking and browning.
- Serve the dish over steamed rice or alongside a fresh green salad for a complete meal.
Keywords: Hawaiian chicken, sheet pan dinner, roasted chicken, pineapple chicken, easy dinner recipes, one-pan meals
Find it online: https://todayfoodrecipe.com/hawaiian-chicken-sheet-pan-recipe/
