Description
A vibrant and savory sheet pan dinner combining chicken, peppers, and pineapple for a quick and delightful weeknight meal.
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
- 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
- Preheat the oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it.
- Cut the chicken into 1-inch pieces and place on the pan.
- Add the chopped red and yellow bell peppers and red onion wedges around the chicken.
- Scatter the pineapple chunks among the chicken and vegetables.
- Drizzle olive oil over everything.
- Sprinkle the minced garlic, salt, black pepper, paprika, and chili flakes over the pan.
- Toss gently on the pan to coat all pieces with the oil and spices.
- Spread the pieces in one even layer.
- Roast in the oven for 20 to 25 minutes.
- Flip the pieces halfway through cooking to brown them more evenly.
- Check the chicken with a thermometer to make sure it reaches 165°F (74°C).
- While the sheet pan roasts, whisk soy sauce, pineapple juice, honey, and rice vinegar in a small sauce pan.
- Bring the sauce to a low simmer and cook for 3 to 4 minutes.
- If you want a thicker glaze, stir the cornstarch and water to make a slurry and add it to the sauce while it simmers.
- Cook the sauce until it looks glossy and slightly thick.
- When the chicken and vegetables are done, remove the pan from the oven.
- Drizzle the sauce over the pan or serve it on the side for dipping.
- Garnish with sliced green onions or sesame seeds if you like.
- Let the sheet pan rest for a few minutes before serving.
Notes
Add more vegetables like broccoli or snap peas for added nutrition. Use sugar-free syrup instead of honey to reduce sugar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Hawaiian chicken, sheet pan dinner, quick meal, weeknight dinner, baked chicken