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Hawaiian Chicken Sheet Pan

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A vibrant Hawaiian Chicken Sheet Pan featuring juicy chicken, colorful bell peppers, and sweet pineapple, all roasted together for a deliciously effortless meal.

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
  • 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
  • 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. 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 olive oil over the ingredients and sprinkle with garlic, salt, pepper, paprika, and optional chili flakes. Toss to coat.
  4. Roast for 20-25 minutes, flipping halfway, until chicken reaches 165°F (74°C).
  5. Prepare the sauce: whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3-4 minutes. To thicken, stir in cornstarch and water slurry.
  6. Drizzle the sauce over the cooked dish or serve it on the side.
  7. Garnish with sesame seeds or sliced green onions, if desired.

Notes

Consider marinating the chicken for added depth of flavor and feel free to swap vegetables based on your preferences or what’s in season.

Nutrition

Find it online: https://sousviderecipe.com/hawaiian-chicken-sheet-pan-2/