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Hawaiian Chicken Sheet Pan

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A vibrant and flavorful Hawaiian Chicken Sheet Pan recipe that brings the essence of a summer luau to your dining table.

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 (from the can or fresh)
  • 3 tbsp honey (or brown sugar)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Combine the cut chicken, bell peppers, red onion, and pineapple in a large bowl. Drizzle with olive oil and add salt, black pepper, paprika, and chili flakes. Toss until evenly coated.
  3. Whisk together the soy sauce, pineapple juice, honey, and rice vinegar in a small bowl. If desired, mix cornstarch with water to create a slurry and add it to the sauce.
  4. Pour the sauce over the chicken and veggies, mixing to ensure everything is coated.
  5. Spread the mixture in a single layer on a large baking sheet and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  6. Remove from the oven and let rest for a few minutes before serving.

Notes

This dish can be served over rice or quinoa for a complete meal. Customize with various veggies or proteins as desired.

Nutrition

Keywords: Hawaiian chicken, sheet pan dinner, tropical recipe, easy weeknight meal

Find it online: https://peakplatter.com/hawaiian-chicken-sheet-pan/