Description
This Hawaiian Chicken Sheet Pan is a sweet and savory one-pan meal featuring juicy chicken, colorful bell peppers, pineapple chunks, and a flavorful homemade teriyaki-style glaze. Perfect for busy weeknights with easy cleanup and big tropical flavor.
Ingredients
- 1½ 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
- 1½ cups pineapple chunks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes (optional)
- 1/3 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Arrange chicken, bell peppers, onion, and pineapple on the sheet pan.
- Drizzle with olive oil and season with garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.
- Bake for 20–25 minutes, turning halfway through, until the chicken reaches 165°F (74°C).
- Meanwhile, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a small saucepan.
- Simmer for 3–4 minutes. For a thicker sauce, stir in the cornstarch slurry and cook until glossy.
- Remove sheet pan from the oven and drizzle the sauce over the chicken and vegetables.
- Serve immediately, garnished with sesame seeds or sliced green onions if desired.
Notes
- Fresh or canned pineapple can be used; drain canned pineapple well.
- For extra flavor, marinate the chicken for 30 minutes before baking.
- Serve with steamed rice, quinoa, or cauliflower rice.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Hawaiian