Hawaiian Chicken Sheet Pan
A quick and delicious Hawaiian Chicken Sheet Pan recipe packed with protein, vibrant vegetables, and succulent pineapple, perfect for busy weeknights and meal planning.
Ingredients
For the Chicken and Vegetables
- 1 lb Boneless skinless chicken breasts Provides lean protein.
- 1 each Red bell pepper Adds sweet crunch and vibrant color.
- 1 each Yellow bell pepper Enhances flavor with a fruity touch.
- 1 each Red onion Offers a slight sharpness.
- 1 cup Fresh pineapple chunks Brings juicy, tropical sweetness.
- 2 tbsp Olive oil Helps to caramelize and enhance flavors.
- 2 cloves Garlic Infuses the dish with aromatic warmth.
- 1 tsp Salt Enhances all flavors.
- 1/2 tsp Black pepper Adds a hint of spice.
- 1 tsp Paprika Offers smokiness and vibrant color.
- 1/2 tsp Chili flakes For an optional kick of heat.
For the Sauce
- 1/4 cup Low-sodium soy sauce Base for the sauce.
- 1/4 cup Pineapple juice Adds sweetness.
- 2 tbsp Honey Natural sweetener.
- 1 tbsp Rice vinegar Adds acidity.
- 1 tbsp Cornstarch Used for thickening.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper.
- Cut chicken breasts into 1-inch pieces and place them in a large mixing bowl.
- Chop the red and yellow bell peppers and wedge the red onion.
- Add the pineapple chunks to the bowl with the chicken and vegetables.
- In a small bowl, whisk together olive oil, minced garlic, salt, black pepper, paprika, and chili flakes.
- Pour the marinade over the chicken and veggie mix, tossing to coat evenly.
Cooking
- Spread the marinated chicken and vegetables evenly onto the prepared sheet pan.
- Place the pan in the preheated oven and bake for 20 minutes.
- While baking, mix the soy sauce, pineapple juice, honey, and vinegar in a small bowl.
- After 20 minutes, remove the pan, drizzle the sauce over the chicken and veggies, and toss to combine.
- If you want a thicker sauce, add the cornstarch and water slurry now.
- Return the pan to the oven and bake for an additional 10-15 minutes until the chicken is cooked thoroughly and the vegetables are tender.
Serving
- Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.
- Garnish with fresh herbs if desired, like cilantro or green onions.
- Serve the Hawaiian Chicken with brown rice or quinoa for a complete meal.
- Enjoy the colorful presentation!
Notes
Let the chicken marinate for an hour before cooking for deeper flavor. This dish is meal prep-friendly and can be stored in an airtight container in the fridge for up to 3 days or frozen for 2 months.