Description
A vibrant and flavorful sheet pan dish featuring juicy chicken, colorful veggies, and sweet pineapple roasted to perfection.
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)
- 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 (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Assemble the chicken, chopped bell peppers, onion wedges, and pineapple chunks evenly on the sheet pan.
- Drizzle with olive oil and sprinkle with garlic, salt, black pepper, paprika, and optional chili flakes. Toss to coat.
- Bake in the preheated oven for 20–25 minutes, flipping halfway, until the chicken is cooked through (internal temperature 165°F / 74°C).
- Prepare the sauce by whisking together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes and add cornstarch slurry for thickness if desired.
- Finish by drizzling the sauce over the cooked chicken and veggies or serving it on the side.
Notes
For extra flavor, marinate the chicken for at least 30 minutes before cooking. Use seasonal vegetables for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Hawaiian chicken, sheet pan meal, quick dinner, summer recipe, easy recipes