Description
A delightful sheet pan meal featuring savory chicken, sweet pineapple, and fresh vegetables, perfect for busy weeknights or festive gatherings.
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)
- 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: Start by preheating 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, bell peppers, onion, and pineapple evenly on the pan.
- Season: Drizzle olive oil over everything, then add garlic, salt, pepper, paprika, and optional chili flakes. Toss all ingredients together to ensure they coat evenly with the seasonings.
- Bake: Slide the pan into the oven and roast for 20–25 minutes. Flip the ingredients halfway through cooking to ensure even browning. You’ll know it’s done when the internal temperature of the chicken reaches 165°F (74°C).
- Make the sauce: While the chicken and veggies bake, whisk the soy sauce, pineapple juice, honey, and vinegar in a saucepan over medium heat. Let it simmer for about 3–4 minutes. If you want a thicker sauce, stir in the cornstarch slurry and cook until shiny and glossy.
- Finish: Once your chicken and veggies are completely cooked, drizzle the sauce over the top. You can also serve it on the side for dipping if you prefer! Garnish with sesame seeds or sliced green onions if you want to add a little flair.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Hawaiian chicken, sheet pan meal, easy dinner, tropical flavors