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Hawaiian Chicken Sheet Pan

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A delightful Hawaiian chicken sheet pan dinner featuring tender chicken, vibrant bell peppers, and sweet pineapple, bringing the taste of the islands 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. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. In a large bowl, combine the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil and add garlic, salt, black pepper, paprika, and chili flakes. Toss to coat.
  3. Spread the mixture evenly on the prepared sheet pan. Bake for 20–25 minutes, flipping halfway through. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  4. In a saucepan, whisk together soy sauce, pineapple juice, honey, and vinegar. Simmer for 3–4 minutes, adding the cornstarch slurry if you want a thicker sauce.
  5. Once the chicken and vegetables are cooked, drizzle the sauce over the top or serve on the side. Garnish with sesame seeds or sliced green onions if desired.

Notes

For best flavor, marinate chicken in the sauce for at least 30 minutes. Substitute chicken with shrimp or firm tofu for a different protein.

Nutrition

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