Description
This Hawaiian Chicken Sheet Pan is a sweet and savory one pan dinner with juicy chicken baked with pineapple, colorful bell peppers, and a tangy teriyaki style glaze for a simple and vibrant meal.
Ingredients
Scale
- 1 ½ lbs 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 pineapple chunks
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon chili flakes optional
- ⅓ cup low sodium soy sauce
- ¼ cup pineapple juice
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 400°F and line a large sheet pan with parchment paper
- Spread chicken pieces, bell peppers, onion wedges, and pineapple on the sheet pan
- Drizzle olive oil over the ingredients and add garlic, salt, pepper, paprika, and chili flakes
- Toss everything together until evenly coated
- Roast for 20 to 25 minutes flipping halfway through until chicken reaches 165°F internal temperature
- While the chicken bakes whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan
- Simmer the sauce for 3 to 4 minutes
- Stir cornstarch mixed with water into the sauce if you want a thicker glaze
- Drizzle the sauce over the roasted chicken and vegetables before serving
Notes
- Cut chicken into even pieces for consistent cooking
- Do not overcrowd the pan so the ingredients roast instead of steam
- Fresh pineapple gives brighter flavor but canned works well
- Garnish with sesame seeds or sliced green onions if desired
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 85 mg