Savory Hawaiian Chicken Sheet Pan
This delightful sheet pan meal features juicy chicken baked with fresh pineapple, bell peppers, and a hint of spice, all brought together with a tangy glaze. It's an easy and vibrant dinner idea with practically no cleanup!
Ingredients
- 1 1/2 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 1/2 cups fresh pineapple chunks
- 2 tbsp avocado oil
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp chili flakes optional
- 1/3 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water slurry, optional for thickening
Instructions
- Preheat your oven to 400°F (200°C) to start the roasting process.
- Line a large baking sheet with parchment paper for easy cleanup.
- Spread chicken, bell peppers, onion, and pineapple across the pan.
- Drizzle the mixture with avocado oil, then sprinkle with garlic, salt, black pepper, paprika, and chili flakes, tossing until everything is well coated.
- Roast in the oven for 20-25 minutes, stirring midway through, until the chicken is firm and reaches an internal temperature of 165°F (74°C).
- While the chicken cooks, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3-4 minutes until slightly reduced. Stir in the cornstarch slurry if you prefer a thicker sauce.
- Remove the pan from the oven and drizzle the warm sauce over the chicken and vegetables for a glossy finish. Garnish with sesame seeds or sliced green onions if desired.
Notes
I love how simple this dish is to prepare; it's a delightful combination of sweet and savory flavors with a hint of spice. Perfect for when you want a quick, colorful meal.