Hawaiian Chicken Sheet Pan
A delightful Hawaiian Chicken Sheet Pan bursting with flavors of juicy chicken, caramelized vegetables, and fresh pineapple, perfect for busy families seeking a healthy meal.
Ingredients
Chicken and Vegetables
- 1 lb Boneless, skinless chicken breasts Provides lean protein and tenderness.
- 1 each Red bell pepper Adds a sweet crunch and vibrant color.
- 1 each Yellow bell pepper Contributes to the dish’s brightness and flavor.
- 1 each Red onion Brings a slight sweetness and savory bite.
- 2 cups Fresh pineapple chunks Provides sweetness and tropical flair.
Seasonings and Sauce
- 2 tbsp Olive oil Enhances flavor and prevents sticking.
- 2 cloves Garlic, minced Adds aromatic depth to the dish.
- 1 tsp Salt Essential seasoning for flavor.
- 1 tsp Black pepper Essential seasoning for flavor.
- 1 tsp Paprika Gives a subtle, smoky note.
- 1/2 tsp Chili flakes (optional) Adds a bit of heat if desired.
- 1/4 cup Low-sodium soy sauce Base of the sauce.
- 1/4 cup Pineapple juice Adds sweetness.
- 2 tbsp Honey Adds sweetness.
- 1 tbsp Rice vinegar Adds acidity.
- 1 tbsp Cornstarch Thickens the sauce.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the chicken breasts into 1-inch pieces and season them with salt, black pepper, and paprika.
- Chop the red and yellow bell peppers into bite-sized pieces and cut the red onion into wedges.
- If using fresh pineapple, cut it into chunks. Keep the canned pineapple pieces intact if using.
- Minutely mince the garlic cloves to release their flavor.
Cooking
- In a large mixing bowl, combine the chicken, bell peppers, onion, and pineapple chunks.
- Drizzle the olive oil and add minced garlic. Toss well to ensure everything is coated.
- Whisk together the sauce ingredients: low-sodium soy sauce, pineapple juice, honey, rice vinegar, and cornstarch slurry if thickening is desired. Pour over the chicken and veggies, mixing until everything is well combined.
- Spread the mixture evenly onto a large sheet pan for even cooking.
- Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Serving
- Once cooked, remove the sheet pan from the oven, allowing the dish to cool slightly.
- Serve warm, either directly from the pan or transferred to individual plates.
- Consider pairing with brown rice or quinoa for a wholesome meal.
- If desired, garnish with fresh herbs such as cilantro or green onions for added freshness!
Notes
Store leftovers in airtight containers for up to 4 days. Freezing is possible for up to 3 months.