Description
A vibrant combination of succulent chicken, colorful bell peppers, and juicy pineapple, all roasted to perfection on a single sheet pan.
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)
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Spread the chicken, bell peppers, red onion, and pineapple chunks evenly on the prepared pan.
- Drizzle the mixture with olive oil, minced garlic, salt, pepper, paprika, and optional chili flakes. Toss everything together gently.
- Place the pan in the oven and roast for about 20–25 minutes, flipping halfway through cooking.
- Whisk together soy sauce, pineapple juice, honey, and rice vinegar in a saucepan while the chicken bakes. Heat over medium and simmer for 3–4 minutes.
- Remove the pan from the oven and drizzle the sauce over the chicken and veggies or serve it on the side.
Notes
Feel free to marinate the chicken in the sauce for a few hours or overnight for deeper flavor. This recipe can also be prepared in an air fryer or grilled.
- Prep Time: 15 minute
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Hawaiian chicken, sheet pan, easy dinner, one pan meal, tropical flavors