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Hawaiian Chicken Sheet Pan

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A delightful combination of sweet pineapple and savory chicken, perfect for bringing island flavors to your home.

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)
  • â…“ 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

  1. Prep the oven to 400°F (200°C) and line a large sheet pan with parchment paper or grease it with oil.
  2. Assemble the chicken chunks on the pan, adding red and yellow bell peppers, onion wedges, and pineapple chunks.
  3. Drizzle the olive oil over the ingredients, then add garlic, salt, black pepper, paprika, and chili flakes. Toss everything together.
  4. Bake the sheet pan in the oven for 20–25 minutes, flipping halfway through, until the chicken is cooked through.
  5. Make the sauce by whisking soy sauce, pineapple juice, honey, and vinegar in a saucepan, simmering for 3–4 minutes, adding cornstarch slurry if desired.
  6. Finish by drizzling the sauce over the baked chicken and veggies or serving on the side.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Nutrition

Find it online: https://lunarecipez.com/hawaiian-chicken-sheet-pan/

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