Hawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan recipe is a vibrant, easy-to-make meal combining juicy chicken pieces, colorful bell peppers, sweet pineapple chunks, and a savory-sweet sauce. Prepared in a single sheet pan and baked to perfection, this dish offers a delightful balance of flavors with minimal cleanup, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- 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 chicken pieces, chopped red and yellow bell peppers, red onion wedges, and pineapple chunks evenly over the sheet pan.
- Season and toss: Drizzle the olive oil over the ingredients. Sprinkle minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss everything gently on the pan to coat the chicken and vegetables evenly with the seasoning and oil.
- Bake: Roast the sheet pan mixture in the oven for 20–25 minutes. Flip the ingredients halfway through cooking to ensure even roasting. Cook until the chicken reaches an internal temperature of 165°F (74°C).
- Make the sauce: While the chicken and veggies are baking, whisk together 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 3–4 minutes.
- Thicken the sauce (optional): If you prefer a thicker sauce, stir in the cornstarch slurry and continue cooking until the sauce becomes glossy and thickened.
- Finish: Once the chicken and vegetables are fully cooked, drizzle the prepared sauce over the dish or serve it on the side for dipping. Optionally garnish with sesame seeds or sliced green onions for added flavor and presentation.
Notes
- You can substitute chicken breasts with boneless skinless thighs for a juicier texture.
- Fresh pineapple is preferred for the best flavor, but canned drained pineapple works as well.
- Make sure to flip the ingredients halfway through baking to ensure even cooking and caramelization.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Adjust the chili flakes according to your desired spice level.
Keywords: Hawaiian chicken, sheet pan dinner, easy chicken recipe, baked chicken, pineapple chicken, one-pan meal, healthy chicken dinner, weeknight dinner
Find it online: https://amayaharis.com/hawaiian-chicken-sheet-pan-recipe/
