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Hawaiian Chicken Sheet Pan

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Bright flavors of chicken, bell peppers, and pineapple, all cooked on a single pan for an easy dinner.

Ingredients

Scale
  • 1 ½ lbs 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 (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 (optional for thickening)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. Spread the chicken, red and yellow bell peppers, red onion, and pineapple on the pan.
  3. Drizzle the olive oil on top, followed by the minced garlic, salt, pepper, paprika, and optional chili flakes. Toss everything to coat evenly.
  4. Bake in the preheated oven for 20–25 minutes, flipping halfway through. Ensure the chicken has reached an internal temperature of 165°F.
  5. Whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan while the chicken and veggies are baking.
  6. Simmer the mixture for 3–4 minutes. For a thicker sauce, stir in the cornstarch slurry and cook until glossy.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for 2–3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/hawaiian-chicken-tray-bake/