Aloha! Bring the tropical flavors of Hawaii to your dinner table with this delicious Hawaiian Chicken Sheet Pan recipe. Bursting with juicy chicken, vibrant bell peppers, sweet pineapple, and a mouthwatering honey-soy glaze, this dish is a perfect blend of sweet, savory, and tangy flavors. It’s a quick, easy, and mess-free meal that’s perfect for busy weeknights or when you’re craving something exotic. With everything cooked on a single pan, cleanup is a breeze. Serve it over rice or enjoy it as is for a healthy and satisfying meal.
Ingredients:
• 4 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 ½ cups pineapple chunks (fresh or canned, drained)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 small red onion (sliced)
• 2 tablespoons olive oil
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons pineapple juice (reserved from canned pineapple or fresh)
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon red pepper flakes (optional for spice)
• 1 tablespoon cornstarch (optional for thickening sauce)
• 2 tablespoons chopped green onions (for garnish)
• 1 tablespoon sesame seeds (for garnish)
Instructions:
• Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
• In a small bowl, whisk together soy sauce, honey, pineapple juice, rice vinegar, garlic powder, ginger powder, smoked paprika, black pepper, salt, and red pepper flakes. This will be your marinade and sauce.
• In a large mixing bowl, add the chopped chicken pieces and half of the marinade. Toss well to coat evenly and let it sit for 10–15 minutes while you prepare the vegetables.
• Place the bell peppers, red onion, and pineapple chunks on the prepared baking sheet. Drizzle with olive oil and toss to coat. Arrange them evenly across the pan.
• Add the marinated chicken pieces to the sheet pan, spreading them out so they cook evenly. Discard any excess marinade that was in contact with raw chicken.
• Bake in the preheated oven for 20–25 minutes, flipping the ingredients halfway through, until the chicken is fully cooked and the vegetables are tender.
• If you want a thicker sauce, mix the remaining marinade with cornstarch in a small saucepan over medium heat. Cook for 2–3 minutes until thickened. Drizzle the sauce over the baked chicken and vegetables before serving.
• Garnish with chopped green onions and sesame seeds for extra flavor and a beautiful presentation.
• Serve hot over steamed rice, quinoa, or enjoy as is for a low-carb meal.