Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 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); 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 (for thickening)

Description

A quick and delightful Hawaiian Chicken Sheet Pan recipe that brings tropical flavors to your dinner table.

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)
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 (for thickening)

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Instructions

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Spread out chicken pieces, bell peppers, onion wedges, and pineapple chunks on the pan.
Drizzle everything with olive oil. Sprinkle minced garlic, salt, pepper, paprika, and optional chili flakes over the top. Toss gently to coat evenly.
Roast in the preheated oven for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (internal temperature should reach 165°F / 74°C).
Whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan while the chicken bakes. Simmer over medium heat for 3–4 minutes.
If you prefer a thicker sauce, stir in the cornstarch and water slurry and cook until glossy.
Drizzle the sauce over the roasted chicken and veggies or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

Notes

You can marinate the chicken in the sauce for a couple of hours before baking to intensify flavor. Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Hawaiian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 12g
Sodium: 500mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg