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Hawaiian Chicken Sheet Pan

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A refreshing Hawaiian Chicken recipe featuring tender chicken, sweet pineapple, and vibrant bell peppers, all baked on a sheet pan for easy preparation and cleanup.

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 (for 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 the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. Spread the chicken, bell peppers, onion, and pineapple on the prepared pan.
  3. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
  4. Bake for 20–25 minutes, flipping halfway through, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  5. While the chicken and vegetables are baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for about 3–4 minutes. If you desire a thicker sauce, stir in the cornstarch slurry and cook until glossy.

Notes

Make sure to cut the chicken and vegetables into uniform sizes for even cooking. For added flavor, marinate the chicken in the sauce for an hour before cooking.

Nutrition

Find it online: https://www.simplefamilydishes.com/tropical-pineapple-chicken-bake/