Description
This Hawaiian Chicken Sheet Pan recipe is a vibrant, one-pan dinner bursting with tropical flavor. Juicy chicken, sweet pineapple, and colorful vegetables roast together in a sticky, tangy-sweet sauce. Perfect for busy weeknights, meal prep, or when you’re craving a tropical-inspired, healthy dinner with minimal cleanup.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 2 cups pineapple chunks (fresh or canned, drained)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ cup pineapple juice
- ¼ cup low-sodium soy sauce
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment or foil.
- In a small saucepan, whisk together pineapple juice, soy sauce, honey, and rice vinegar. Bring to a simmer.
- In a separate bowl, mix cornstarch and water, then stir into the sauce. Simmer 2–3 minutes until thickened.
- Spread chicken, bell peppers, onion, and pineapple on the sheet pan.
- Drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder. Toss to coat.
- Pour half the sauce over the chicken and vegetables. Reserve the rest for serving.
- Bake for 25–30 minutes, tossing halfway through, until chicken is cooked through and edges are caramelized.
- Serve hot with rice and drizzle with remaining sauce.
Notes
- Swap chicken with shrimp or tofu for variation.
- Add red pepper flakes or jalapeños for spice.
- Try mango instead of pineapple for a twist.
- Sweet potatoes, zucchini, or broccoli can be added or substituted.
- Garnish with sesame seeds or green onions.
- Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or microwave with a splash of water if needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 20g
- Sodium: 630mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
