Description
A delicious and easy Hawaiian Chicken Sheet Pan meal featuring tender chicken, sweet pineapple, and colorful bell peppers, all roasted in a flavorful sticky sauce. This one-pan meal is quick, healthy, and perfect for busy weeknights!
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts (cubed)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 small red onion (sliced)
- 1 ½ cups pineapple chunks (fresh or canned, drained)
- 1 tbsp olive oil
- Salt and black pepper (to taste)
For the Hawaiian Sauce:
- ¼ cup honey
- ¼ cup soy sauce
- 2 cloves garlic (minced)
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
For Serving:
- Steamed rice or quinoa
- Chopped green onions
- Toasted sesame seeds
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Toss chicken, bell peppers, onion, and pineapple with olive oil, salt, and pepper. Spread evenly on the pan.
- Prepare the Hawaiian sauce by whisking together honey, soy sauce, garlic, ketchup, and rice vinegar. Stir in the cornstarch slurry.
- Drizzle half of the sauce over the chicken and vegetables. Bake for 20 minutes.
- Toss ingredients, add remaining sauce, and bake for another 5-10 minutes until the chicken is fully cooked.
- Garnish with green onions and sesame seeds. Serve over rice or quinoa.
Notes
- Broil for 2 minutes at the end for extra caramelization.
- Drain canned pineapple well to prevent excess liquid.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian, Asian Fusion