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Hawaiian Chicken Sheet Pan

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A vibrant and flavorful sheet pan meal combining juicy chicken with sweet bell peppers and pineapple, topped with a delicious glaze.

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
  • 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

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed chicken with olive oil, salt, black pepper, paprika, and garlic in a large mixing bowl.
  3. Chop the red and yellow bell peppers and cut the red onion into wedges, then add to the bowl along with the pineapple chunks.
  4. Whisk together the soy sauce, pineapple juice, honey, and rice vinegar in a separate bowl. Optionally, mix cornstarch with water and add for thickening.
  5. Pour the sauce over the chicken and vegetables, mixing everything together until evenly coated.
  6. Line a baking sheet with parchment paper and spread the mixture in an even layer.
  7. Roast in the oven for about 20-25 minutes, stirring halfway through.
  8. Serve hot, allowing the chicken to rest for a few minutes before enjoying.

Notes

Serve over rice or quinoa, and garnish with fresh cilantro or green onions. Experiment with variations by adding nuts or other vegetables.

Nutrition

Keywords: Hawaiian chicken, sheet pan dinner, easy chicken recipe, tropical flavors, healthy meal

Find it online: https://pureproteinbites.com/min-hawaiian-chicken-sheet-pan-dinner/