Description
This Hawaiian Chicken Sheet Pan Meal combines juicy pineapple, savory soy sauce, and tender chicken for a quick and easy dinner packed with tropical flavor. With minimal prep and one-pan cleanup, it’s perfect for busy weeknights.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 medium red onion, cut into 1-inch chunks
- 2 cups fresh pineapple chunks (or canned pineapple, drained)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- â…“ cup low-sodium soy sauce (or tamari for gluten-free)
- ¼ cup pineapple juice (from canned pineapple or bottled)
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- ½ teaspoon red pepper flakes (optional)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil and lightly coat with cooking spray if using foil.
- In a bowl, whisk together soy sauce, pineapple juice, honey, brown sugar, garlic, and ginger. Transfer 2 tablespoons of this mixture to a smaller bowl and whisk in the cornstarch to make a slurry.
- In a large bowl, combine chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Spread the mixture evenly on the prepared baking sheet. Pour half of the sauce over it and toss lightly.
- Bake for 15 minutes.
- Remove from oven, pour the remaining sauce with cornstarch slurry over the chicken and vegetables, and gently toss.
- Return to oven and bake for another 10–15 minutes, until the chicken is fully cooked and veggies are tender.
- Let rest for 5 minutes. Sprinkle with green onions, sesame seeds, and cilantro before serving.
Notes
- Chop all ingredients to similar sizes for even cooking.
- Preheating the pan helps caramelize the vegetables and chicken.
- Use frozen ginger and grate as needed for easy prep.
- Leftovers keep well in the fridge for up to 4 days or freezer for up to 3 months.
- Serve over rice, quinoa, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: N/A
- Calories: 375
- Sugar: N/A
- Sodium: N/A
- Fat: 14
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28
- Fiber: 3
- Protein: 32
- Cholesterol: N/A