Description
A vibrant Hawaiian Chicken Sheet Pan dish featuring flavorful chicken, colorful veggies, and a sweet-savory glaze.
Ingredients
Scale
- 1 ½ lbs (700g) 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
- 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
- Preheat your oven to 425°F (220°C).
- Toss your chicken pieces with olive oil, garlic, salt, black pepper, paprika, and chili flakes until well-coated.
- Spread the marinated chicken evenly on a large sheet pan.
- Whisk together soy sauce, pineapple juice, honey, and rice vinegar in a small bowl.
- Pour the sauce over the chicken and vegetables, ensuring everything’s well-coated.
- Pop your sheet pan into the oven and roast for 20-25 minutes, stirring halfway through.
- Check for doneness; chicken should be fully cooked and veggies tender.
- Let it rest for a couple of minutes before serving.
Notes
Feel free to adjust ingredients and cooking times based on your preferences. Great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Hawaiian Chicken, sheet pan dinner, tropical recipe