Description
Hawaiian Chicken Sheet Pan is a flavorful and colorful dinner featuring juicy chicken, fresh pineapple, and bell peppers tossed in a sweet and tangy sauce. Easy to prepare and perfect for busy nights.
Ingredients
- 3 1/8 lbs Chicken breasts, boneless skinless
- 1/4 tsp Chili flakes
- 2 cloves Garlic, minced
- 1 1/2 cups Pineapple, fresh
- 1 Red bell pepper, sliced
- 1 Red onion, small wedges
- 1 Yellow bell pepper, sliced
- 3 tbsp Honey
- 1/3 cup Soy sauce, low-sodium
- 1/2 tsp Black pepper
- 1 tbsp Cornstarch
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 2 tbsp Olive oil
- 2 tbsp Rice vinegar
- 1/4 cup Pineapple juice
- Optional: extra sauce for drizzling
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a small bowl, whisk together honey, soy sauce, olive oil, rice vinegar, pineapple juice, garlic, chili flakes, cornstarch, paprika, salt, and black pepper.
- Place chicken breasts on the sheet pan and arrange pineapple, red and yellow bell peppers, and red onion around the chicken.
- Pour the sauce over the chicken and vegetables, tossing lightly to coat.
- Bake for 25–30 minutes or until chicken is cooked through and vegetables are tender, basting with sauce halfway through.
- Serve hot, drizzling with extra sauce if desired.
Notes
- For extra flavor, marinate chicken in the sauce for 30 minutes before baking.
- Serve with steamed rice or quinoa for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan Baking
- Cuisine: Hawaiian