Description
This Hawaiian Chicken Sheet Pan recipe features juicy chicken, colorful bell peppers, and sweet pineapple chunks baked together and tossed in a tangy-sweet sauce—perfect for an easy, family-friendly dinner.
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 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon chili flakes (optional)
- For the sauce: ⅓ cup low-sodium soy sauce, ¼ cup pineapple juice, 3 tablespoons honey or brown sugar, 2 tablespoons rice vinegar or apple cider vinegar, 1 tablespoon cornstarch + 2 tablespoons water slurry (optional for thickening)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss chicken, bell peppers, red onion, pineapple, olive oil, garlic, salt, black pepper, paprika, and chili flakes until evenly coated.
- Spread the mixture on the prepared baking sheet in a single layer.
- Bake for 20–25 minutes until chicken is cooked through and vegetables are tender.
- While baking, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a small saucepan. Heat and thicken with cornstarch slurry if desired.
- Remove the sheet pan from the oven and drizzle the sauce over the chicken and vegetables. Toss gently to coat.
- Serve immediately with rice or noodles if desired.
Notes
- Use fresh pineapple for a brighter flavor or canned for convenience.
- Adjust honey or brown sugar to taste for sweetness.
- Optional cornstarch slurry makes the sauce thicker and more glaze-like.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian-American